White Chocolate Cranberry Coconut Bark

Ingredients:

6 ounces white chocolate, chopped

½ cup dried sweetened dried cranberries

1/3 cup pecans, toasted and chopped (or other nuts)

2 tablespoons coconut, toasted

½ teaspoon almond extract (optional)

Directions:

Melt the 3 ounces of high quality white chocolate over a double-boiler of simmering water or slowly in the microwave. Stir until the chocolate is smooth. Add the cranberries, pecans, coconut, and almond extract. Drop onto waxed paper or use a mold. Melt the remaining 3 ounces white chocolate and drizzle in a crisscross pattern using a piping bag. Refrigerate or freeze until firm. Store in an airtight container. Can be stored in the refrigerator for several months.