Chocolate Bark with Coquito Nuts
2 6-ounce packages Frieda’s Coquito Nuts
2 cups semisweet, bittersweet or milk chocolate chips
Optional garnish: More crushed coquito nuts or unsweetened shredded coconut
Line a rimmed baking sheet with foil or non-stick pad (such as Silpat). Crush coquito nuts with a mallet or in a food processor. In top of double boiler over simmering water, melt chocolate slowly. (Or microwave in a glass bowl 30 seconds at a time, stirring in between, until melted.) Add crushed coquito nuts to melted chocolate and stir to combine. Scrape the mixture onto the lined pan and spread it into about a 1/4 thick layer. If desired, sprinkle with more crushed coquito nuts or unsweetened shredded coconut. Refrigerate about 20 minutes or until set. Transfer the bark to a cutting board and cut into 1-1/2 inch pieces. Store airtight in the refrigerator for up to 1 weeks.