Sunday, April 14, 2013

Why White Chocolate is More Tempting than a Cinnabon

I'm not one to discriminate against chocolate. Chocolate is a cure for many things, especially if you have a sweet tooth. I wanted something sweet, something salty and something a little bit sour. I remembered a recipe I saw on Pinterest that used white chocolate, pistachios and strawberries. PERFECT!

The original recipe from Tasty Kitchen called for freeze dried strawberries. I didn't have any strawberries so I improvised and use dried cranberries. It was just the right amount of sour and mixed well with the salt from the pistachios and the sweetness of the white chocolate.

  • Approx. 1/3 cup pistachios
  • Approx. 1/3 cup dried cranberries
  • Approx. 6 oz white chocolate (I used Velata White Chocolate)
(Note: I didn't really measure anything - I just guesstimated based on the amount of chocolate I used)

  • Prepare backing dish and cover bottom with foil.
  • Melt chocolate in microwave in 30 second intervals until smooth.
  • Add in 1/3 cup pistachios and 1/3 cup dried cranberries until well incorporated. If you feel you need more pistachios and/or cranberries add them now.
  • Pour melted chocolate mixture into foil covered baking dish. Make sure to even out the chocolate so it will all be one even layer.
  • Now the hardest part - you can put the mixture into the refrigerator to harden (will probably take a few hours) or if you're impatient like me toss the pan in the freeze and you only have to wait about 10 minutes.
  • Once hardened remove from pan and cut into bite size pieces. I took this batch to work so I decided to make small pieces and put each piece in a mini cupcake liners. There is no wrong way to display these puppies.

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