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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Yields: 12-16 pieces
1/4 to 1/2 cup thinly sliced dried mango
1/2 teaspoon cinnamon-sugar
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!
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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