White Chocolate Cranberry Coconut Bark

I simply love white chocolate. The taste is superior to my taste buds. When cooking with white chocolate it is important to get good white chocolate rather than go cheap. This will ensure that it will melt easily.

To form little nests of bark, I used a plastic mold that my granny smith apples came in when I bought them at Costco. Instead of throwing the plastic into the garbage, I thought it would make a great mold for Christmas bark. 
Recipe

Makes 9 large clusters

6 ounces white chocolate, chopped
½ cup dried sweetened dried cranberries
1/3 cup pecans, toasted and chopped (or other nuts)
2 tablespoons coconut, toasted
½ teaspoon almond extract (optional)

Melt the 3 ounces white chocolate over a double-boiler of simmering water or slowly in the microwave. Stir until the chocolate is smooth. Add the cranberries, pecans, coconut, and almond extract.

Drop onto waxed paper or use a mold.

Melt the remaining 3 ounces white chocolate and drizzle in a crisscross pattern using a piping bag.

Refrigerate or freeze until firm.

Store in an airtight container. Can be stored in the refrigerator for several months.