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Crunchy Jungle Bark

candy

1/2 cup cashew nuts
1/2 cup flaked sweetened coconut
8 ounces semisweet chocolate; chopped
1/2 cup diced dried papaya
1/2 cup banana chips; crushed
2 ounces white chocolate

On baking sheet, toast cashews and coconut in 350°F oven for 5 minutes or until coconut is golden. Let cool. Meanwhile, in large bowl over saucepan of hot (not boiling) water, melt semisweet chocolate, stirring occasionally. Add cashews, coconut, papaya and banana chips; stir until combined. Spread on waxed paper-lined baking sheet; refrigerate for at least 1 hour or until firm. In large bowl over saucepan of hot (not boiling) water, melt white chocolate, stirring occasionally; drizzle over firm chocolate mixture. Let stand until set. Break into pieces. (Make-ahead: Refrigerate in layers separated by waxed paper in airtight container for up to 2 weeks.)

Contributor: Canadian Living Magazine, December, 2000

Yield: about 1 pound

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