Ingredients:
- 16 ounces dark chocolate candy coating, chopped
- 2 dried pineapple rings, coarsely chopped
- 3/4 cup dried, sweetened banana chips, broken into large pieces
- 1/2 cup toasted pecans, chopped
- 1/3 cup dried cherries
- 1/2 cup white chocolate baking chips
Line large baking sheet with waxed paper. In large saucepan, melt candy coating over low heat, stirring constantly.
In medium bowl, mix pineapple, banana chips, pecans and cherries. Reserve 1/2 cup. Add remaining fruit mixture to melted candy coating and toss to coat. Cool 5 minutes at room temperature. Gently fold in baking chips. Spread mixture evenly into 12×9-inch rectangle on waxed paper-lined baking sheet. Sprinkle with reserved fruit mixture. Cool until set, about 30 minutes.
Break into 1 1/2-inch x 1 1/2-inch pieces. Store in airtight container.
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