Start the new year off in the sweetest way possible with some Crunchy Chocolate Coconut Bark. With only 5 ingredients and just 30 minutes (to wait for it to chill), feeding your chocolate craving couldn’t be easier.

Crunchy Chocolate Coconut Bark

Ingredients:

8 ounces melted best-quality chocolate
3 tablespoons melted coconut oil
1 1/2 cups puffed-rice cereal
1/4 teaspoon coarse salt
2/3 cup toasted sweetened coconut

Directions:

1. In a bowl, stir together chocolate, coconut oil, puffed-rice cereal, and salt.

2. Spread mixture onto a parchment-lined baking sheet to about 1/4 inch thick.

3. Sprinkle evenly with coconut.

4. Chill until firm, about 30 minutes. Break into pieces. Bark can be stored in refrigerator until ready to serve, up to 3 days. (I had mine in a tin at room temperature for 2 weeks and it was delicious to the end. Of course, anyone who has been to my kitchen in December knows that it is almost as cold as a fridge. )

Recipe from Martha Stewart Living

First short song of the new year. It’s really pretty.

And an awesomely sweet song. Let’s all hope we can apply this song’s title to our coming year.

Check out MPSO aka Daniel Gray on Bandcamp, where you can learn of an upcoming show in Montreal and buy his music.

Learn more about Memory Flowers on Facebook. You can buy the music here. The new album is due out later this month.

Cheers!