Crunchy Milk-Chocolate Bark
- 8 ounces melted best-quality milk chocolate
- 3 tablespoons melted coconut oil
- 1 1/2 cups puffed-rice cereal
- 1/4 teaspoon coarse salt
- 2/3 cup toasted sweetened coconut
Adapted from marthastewart.com
In a bowl, stir together chocolate, coconut oil, puffed-rice cereal, and salt. Transfer to a parchment-lined baking sheet and spread to 1/4 inch thick. Sprinkle evenly with sweetened coconut. Chill until firm. Break into pieces. Bark can be stored in refrigerator until ready to serve, up to 3 days.