In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
30+ Thanksgiving Finger Foods
Cranberry Brie Pecan Pinwheels
This recipe is a twist on baked Brie. My family always requests these around Thanksgiving. They are delicio…Read More...
0 Response to "White Chocolate Coconut Bark"
Post a Comment