2 (12 oz. ea.) bags white chocolate chips
1 tsp. cinnamon (this varies by personal taste)
1 tsp. vanilla
1 (20 oz.) bag dried cherries
1 1/2 cups chopped walnuts

Grease a jelly roll pan (with sides) lightly with butter.

Melt white chips over low heat and watch that it doesn't scorch (use fresh chips). Add remaining ingredients. Mix well and spread out in a 1/4-inch thick layer in the pan.

Cool overnight and break into pieces.

We have experimented with this for several years. Use your imagination and add different ingredients.

 • Hawaii bark: Add coconut and dried pineapple with coconut rum.
 • Maine bark: Add dried cranberries and pine nuts.
 • Georgia bark: dried peaches and pecans.

Note: As I am always experimenting with this, I often add different amounts of ingredients. Thus, I always have a second jelly roll pan ready in case I have more than expected and I can continue spreading while it is still hot.

Submitted by: Lori in MI