Preparation / Directions:
The process of toasting the peanuts, sunflower kernels, and coconut flakes, may apear to be tedious and make the recipe seem long than it is, but the toasting step is actually quick and easy ( you can put all 3 items in the oven at the same time on separate baking sheets)and an important step to the recipe's crunch. Just keep your eye on the clock and pull the items from theoven at the appropriate time.
Preheat the oven to 325 degrees F.
Toast the dried coconut in the preheated oven until lightly golden brown, about 6 to 8 min.
Toast the sunflower kernels on a baking sheet in the preheated oven for 10 minutes. Cool to room temp.
Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 10 to 12 mins. Cool to room temp.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet and unsweetened chocolate in the top half of the double boiler. Use a rubber spatula to stir the cocolate until completely melted and smooth, about 6 min.
Transfer the melted chocolate to a 7 quart bowl. Add the peanuts, 1/2 cup sunflower kernels, raisins, banan chipsand 1/2 the amount of coconut. Use a rubber spatula to stir until all the ingredients are combined. Transfer the mixture to a nonstick baking sheet with sides and use a rubber spatula to spread in an even layer. Sprinkle the remaining sunflower kernels and the remaining coconut over the entire surface of the chocolate mixture. Cool at room temperature for 30 minutes, then refrigerate 1 hour.
Remove the candy from the refrigerator and invert onto a clean, dry cutting board ( it should pop right out of the baking pan). Use a sharp serrated knife to cut the candy ( use a sawing motion) into desired size pieces.
Store the candy in a tightly sealed plastic container in the refrigerator.
Serve the chocolate jungle crunch in a paper candy cup