Coconut and Pistachio Bark

By llbowles

Ingredients

• 1 1/2 lb. semisweet or bittersweet chocolate, melted
• 1 1/4 cup toasted unsweetened flaked coconut
• 1 1/4 cup toasted unsalted pistachios

Preparation

Step 1

Spread melted semisweet or bittersweet on 2 parchment-lined baking sheets and sprinkle each with 1 1/4 cups each toasted unsweetened flaked coconut and chopped toasted unsalted pistachios. Chill until firm, about 1 hour. Peel off the parchment and break into pieces. Refrigerate for up to 3 weeks.