For those of you that know me well, or have been following this blog for a while, you know that I do not like bananas. Things have not changed...I still do not like bananas. I can though appreciate that other people like bananas. I saw this recipe over Thanksgiving when we were staying at my in-laws. My mother-in-law has so many cookbooks and I love that about her. Every time I visit I pile them up and slowly make my way through them. This recipe was one that I found while flipping through her cookbooks. For some reason this recipe really jumped out at me. I can't tell you why since I had no desire to eat the bark, but I thought it would be a fun recipe to add to my holiday baking list. Let me be the first to tell you that people really loved this bark. Based on the feedback from the people that tried this bark, it has a great balance of sweet and tart and the banana chips and toasted pecans added a nice crunch. It literally took me less than 10 minutes to make.
Banana Split Bark
recipe adapted from Pillsbury
Line large cookie sheet with waxed paper. In the microwave, melt chocolate chips at full power stirring every 30 seconds until completely melted.
In medium bowl mix banana chips, toasted pecans and cherries; reserve 1/2 cup. Add remaining fruit mixture to melted chocolate chips; toss to coat. Cool 5 minutes at room temperature. Gently fold in white chocolate 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.