3/4 cup (75 grams) pecans, toasted and chopped
9 ounces (255 grams) white chocolate, chopped (I like the brand Lindt)
1 1/2 teaspoons grated orange zest (the outer orange skin of an orange)
1 tablespoon freshly squeezed orange juice
1/4 cup (60 ml) heavy whipping cream
1 tablespoon light corn syrup
3/4 cup (80 grams) dried cranberries or cherries, cut into small pieces
1/2 cup (80 grams) dried apricots, cut into small pieces
Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Put the pecans on a baking sheet and bake in the preheated oven for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Line the bottom and sides of an 8 x 8 inch (20 x 20 cm) square baking pan with aluminum foil. Set aside.
In your food processor, place the white chocolate and process until the chocolate is in small pieces. Add the orange zest and juice and pulse until combined (just a few seconds).
In a small saucepan, over medium heat, bring the cream and corn syrup just to a boil. Pour the hot cream mixture over the chocolate in the food processor and pulse just until the mixture is smooth and the white chocolate has completely melted.
Transfer this mixture to a large bowl and stir in the chopped cranberries, apricots, and pecans. Spread the mixture into your prepared pan and let cool to room temperature (about an hour). Lift the bars from the pan by holding the edges of
Read more: http://joyofbaking.com/candy/WhiteChocolateCandyBars from the pan and let cool to room temperature(about an hour).
Lift the bars from the pan by holding the edges of the foil and place on a cutting board. Cut into 64 - 1 inch (2.54 cm) bars. Store, covered, in the refrigerator.
Serve in fluted candy paper cups.
Makes 63 - 1 inch (2.54 cm) bars
Tags:
- Follow RecipesDream
- Follow @us
