Melt half the chocolate in the top of a double boiler. In a large heavy saucepan, heat and stir the chocolate pieces, chopped almond bark and peanut butter over medium-low heat until melted and smooth. Drop spoonfuls of the chocolate and peanut butter mixture. Add nuts and salt and stir until combined. Stir in peanut butter to 1/2 the melted chocolate and mix until smooth. Reserve 1/2 of the melted white chocolate for later. Join me and my fellow bloggers as we share our favorite holiday candy and fudge recipes today. In a medium bowl, toss together the almonds and the cherries. Melt keto white chocolate chips in a small microwave safe bowl at 30 second intervals until melted, stirring in between. Use a spatula to mix everything together until the almonds are thoroughly coated in chocolate. Add the warm almonds to a bowl followed by the melted chocolate. STEP TWO: In a microwave-safe bowl, combine the chocolate chips and butter. Make sure you use parchment paper and not wax paper. Welcome to #CandyFudgeFavorites Day hosted by Jennifer from Take Two Tapas! It’s the holidays and we are celebrating the holiday tradition of making candy and fudge! You can do this in the same pot with the melted chocolate but I prefer to use a large mixing bowl. STEP ONE: Line two baking or cookie sheets with parchment paper and set them aside.
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