Fresh Berry White Chocolate Bark
When adding food coloring to the white chocolate, make sure you use the paste form. Liquid food coloring can cause the chocolate to seize up.
- 25 vanilla wafers
- 12 ounces quality white chocolate, chopped
- Pink or red paste food coloring (optional)
- 1/3 cup fresh blueberries
- 1/3 cup fresh raspberries
Preparation time 15mins
Cooking time 25mins
Adapted from bhg.com
Line an 8x8-inch baking pan with foil. Arrange vanilla wafers in a single layer in the bottom of the pan.
In a medium saucepan melt 8 ounces of white chocolate over low heat. Place remaining white chocolate in a bowl. Pour melted chocolate atop; stir until melted. Add a small amount of food coloring to chocolate to tint, if desired.
Pour the melted chocolate over cookies in the prepared pan. Using a spatula, spread chocolate into an even layer. Cool 5 minutes. Gently press berries into chocolate. Store in refrigerator for up to 24 hours
Nutrition Facts-Per serving: 162 kcal cal., 9 g fat (5 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 4 mg chol., 45 mg sodium, 20 g carb., 0 g fiber, 17 g sugar, 2 g pro.
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