Piña Colada Bark

Piña Colada Bark from Top Ate on Your Plate
Piña Colada Bark from Top Ate on Your Plate
Makes one 9 by 12 tray


  • 1 10-12 oz bag of white chocolate chips
  • 1/4-1/2 cup dried pineapple
  • 1/4-1/2 cup roasted coconut chips I like these from Trader Joe's
  • 1/2 tsp lime zest (optional)


  1. Line a 9-by-12 1/2-inch rimmed baking sheet with aluminum foil
  2. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly with a rubber spatula. 
  3. Pour into baking sheet, and spread in an even layer.
  4. Immediately sprinkle the pineapple and coconut chips over the chocolate.  Then add lime zest, if desired. Refrigerate for 1 hour or freeze for 1/2 hour or until firm. Peel off foil, and break bark into pieces.
Note: If you unsure how to set up a double boiler, my good friend Rachel can help you.  Check out here instructions here.

Check out the rest of the Top Ate Holiday Bark Recipes.

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