Melt the semi-sweet chocolate chips over a double boiler until smooth.
Spread the melted chocolate onto a parchment-lined baking sheet, using an offset spatula to create a thin, even layer.
Top the chocolate with the thinly sliced dried mango and sprinkle with cinnamon-sugar.
Refrigerate the bark for 30 minutes, or until the chocolate has fully set.
Once chilled, break the bark into shards and serve. Enjoy!
Directions
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This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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