1 (20 oz.) pkg. vanilla or chocolate-flavored almond bark, coarsely chopped
3/4 c. Macadamia nuts, coarsely chopped
1/2 c. sweetened flake coconut
2 c. crisp rice cereal

Preheat oven to 375°F. Line bar pan with 2 (16-inch) pieces of parchment paper, allowing about 6-inches to extend over the sides of pan. In 2-quart saucepan, add 1-inch of water to a simmer over medium heat. Coarsely chop almond bark and place in double boiler. Set double boiler over simmering water in saucepan. Melt bark 12 to 15 minutes or until melted, stirring occasionally.

Meanwhile, coarsely chop nuts. Combine nuts and coconut in a deep-dish baking pan.

Bake for 10 to 12 minutes or until golden brown, stirring occasionally. Stir half of the nut mixture and all of the cereal into melted bark. Remove double boiler from saucepan and wipe bottom dry. Pour bark mixture into pan, spreading evenly. Immediately sprinkle with remaining nut mixture; press into bark mixture. Refrigerate for 30 to 40 minutes or until it sets. Bring parchment paper up over the bark and break into 12 pieces.