A holiday celebration is not complete until delectable desserts line the table. For a festive, but healthy, holiday confection, consider making this White Chocolate Holiday Bark.

Packed with almonds, coconut, and cranberries, this dessert is a healthier alternative to the traditional White Chocolate Candy Bark. Almonds are a rich source of protein and fiber, and they help promote heart health, reduce weight gain and combat diabetes. Coconut is low in carbs and high in fiber, and cranberries are full of antioxidants that help reduce inflammation and benefit cardiovascular health.

Ingredients

• 1 cup sliced almonds
• 1/4 cup unsweetened coconut
• 1 cup oven-toasted rice cereal
• 1 cup dried cranberries
• 1 1/2 pounds white chocolate morsels
• 2 teaspoons vegetable oil

First, preheat the oven to 325 degrees. Line a baking sheet with parchment paper, and set aside.

Spread the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast for 5 minutes, or until the coconut just begins to brown. Remove the baking sheet from the oven, and let cool.

In a large bowl, combine the almonds, coconut, rice cereal, and dried cranberries. Reserve about 1/4 cup of the mixture, and set aside.

Place the white chocolate morsels and 2 teaspoons of vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.

Remove the chocolate from the heat, and fold in the almond mixture. Spread the mixture evenly on a parchment-lined baking sheet and sprinkle on the reserved 1/4 cup topping.

Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into small pieces, and serve.

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