Pistachio, Cranberry and Coconut Bark

Dried cranberries, pistachios, coconut and white chocolate are a perfect sweet and crunchy pairing.

1 lb white chocolate
¼ cup pistachios
¼ cup dried cranberries
¼ cup toasted unsweetened coconut flakes

Coat a 9x12½" rimmed baking sheet or 6 small loaf pans (2½x5") with cooking spray, and line with parchment, leaving an overhang on long sides.

Pour melted chocolate into baking sheet or divide among pans (3 Tbsp. each), and spread in an even layer. Sprinkle toppings over chocolate.

Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Makes one 9x12½" sheet or six 2½x5" bars.

Cook's Note: Bark can be refrigerated for up to 3 days.