White Chocolate Bark With Cranberry And Pumpkin Seeds
23
- Prep Time15 min
- Total Time35 min
- Makes8 servings
(Photo: Erik Putz)
Rich white chocolate gets a seasonal boost from dried cranberries, apricots and pumpkin seeds.
Ingredients
200 g white chocolate, coarsely chopped
1 tbsp coconut oil
1/4 cup toasted pumpkin seeds
3 tbsp dried cranberries, roughly chopped
4 dried apricots, finely chopped
Instructions
LINE a baking sheet with parchment. Microwave chocolate with coconut oil on medium in a medium bowl, stirring every 30 sec, until smooth, about 2 min.
POUR chocolate onto prepared baking sheet. Use a spatula to spread mixture into an 8 × 8-in. square. Smooth top.
SPRINKLE with pumpkin seeds, cranberries and apricots.
FREEZE until firm, at least 20 min. Break white chocolate bark into pieces, and serve with pumpkin crème brûlée.
Nutrition (per serving)
Calories 190, Protein 3g, Carbohydrates 20g, Fat 12g, Fibre 1g, Sodium 24mg.
Get more holiday candy recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
