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White/Dark Drizzle Delight

1 cup of sliced almonds ¼ cup of unsweetened coconut 1 cup of dried cranberries 1 ½ pounds of chopped white/dark chocolate 2 tablespoons of vegetable oil 1 cup of oven toasted rice cereal 1 cup of cranberries

Line a cookie pan with parchment paper (also known as baking paper). Spread the sliced almonds and unsweetened coconut in an even layer on a baking sheet. Toast in oven for 5-8 mins or until coconut starts to brown. Remove from oven and let cool. In a large bowl, combine almonds , coconut, rice cereal and dried cranberries. Set aside ¼ cup of this mixture. Place the chopped chocolate and the 2 tablespoons of vegetable oil in a large heat proof sauce pan and let simmer in water. Stir with spatula until chocolate is completely melted. Remove chocolate from heat and combine with almond mixture. Spread combined mixture evenly on baking sheet. Sprinkle the reserve ¼ cup topping. Drizzle dark chocolate sauce in a zig-zag pattern.

Refrigerate for 30 mins or until chocolate has set. Break into medium size pieces. Serve and enjoy !

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