Jungle Bark

Directions

1. 1
   On baking sheet, toast cashews and coconut in 350 F (180 C) oven for 5 minutes or until coconut is golden.
2. 2
   Let cool.
3. 3
   Meanwhile in large bowl over saucepan of hot (not boiling water), melt chocolate bark, stirring occasionally.
4. 4
   Add cashews, coconut, pineapple, mango, and banana chips.
5. 5
   Stir until combined.
6. 6
   Spread on waxed paper-lined baking sheet.
7. 7
   Refrigerate for at least 1 hour or until firm.
8. 8
   In large bowl over saucepan of hot (not boiling water), melt white chocolate, stirring occasionally.
9. 9
   Drizzle over firm chocolate mixture.
10. 10
    Let stand until set.
11. 11
    Break into pieces.