SPLITBARK RECIPES

Steps:

• Line large baking sheet with parchment paper or a silicone baking mat. Set aside.
• In medium bowl, toss together banana chips, pineapple, strawberries, and peanuts until thoroughly mixed. Reserve 1/2 cup of mixture and set everything aside.
• In a medium saucepan over low-medium heat, melt the semi-sweet chocolate, stirring constantly, until smooth. You may also do this in the microwave, melting chocolate in 15 second intervals and stirring thoroughly with a spatula between each interval.
• When semi-sweet chocolate is completely melted, pour over the bowl of mixed fruit and nuts and stir until everything is well-coated. Pour mixture onto prepared baking sheet and form into a large rectangle (mine was approximately 8" x 10"). Set aside.
• In a small microwave safe bowl, melt the white chocolate on HIGH in 15 second intervals, stirring thoroughly with a spatula between each interval. Drizzle melted white chocolate evenly over semi-sweet chocolate layer (I did this with a clean decorating bottle, but you may also use a glass container with a spout or simply a spoon or spatula). Sprinkle with reserved fruit and nut mixture, pressing any loose pieces in gently with your fingers. Allow bark to cool until set, about 45 minutes.
• When chocolate is completely set, break into desired pieces with your hands or cut with a sharp knife. Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. You may also freeze bark for up to 2 months. Thaw overnight in the refrigerator.

Steps:

• Line large cookie sheet with waxed paper. In 2-quart saucepan, melt candy coating over low heat, stirring constantly.
• In medium bowl mix pineapple, banana chips, pecans and cherries; reserve 1/2 cup. Add remaining fruit mixture to melted candy coating; toss to coat. Cool 5 minutes at room temperature. Gently fold in baking chips. Spread mixture evenly into 12x9-inch rectangle on waxed paper-lined cookie sheet; sprinkle with reserved fruit mixture. Cool until set, about 30 minutes.
• Break into 1 1/2x1 1/2-inch pieces. Store in airtight container.