WHITE CHOCOLATE WAFER STICKS RECIPES

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THE BEST WHITE CHOCOLATE ALMOND BARK RECIPE | ALLRECIPES



The Best White Chocolate Almond Bark Recipe | Allrecipes image

Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.

Provided by Kimberley

Categories     Desserts    Nut Dessert Recipes    Almond Dessert Recipes

Total Time 1 hours 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 24 pieces

Number Of Ingredients 4

1?¼ cups whole almonds
3 cups white chocolate melting wafers
3 tablespoons butter
1 teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
  • Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
  • Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

Nutrition Facts : Calories 170.5 calories, CarbohydrateContent 14 g, CholesterolContent 8.3 mg, FatContent 12 g, FiberContent 0.9 g, ProteinContent 2.8 g, SaturatedFatContent 5.3 g, SodiumContent 29.4 mg, SugarContent 12.9 g

WHITE CHOCOLATE HAYSTACK COOKIES | FOODTALK



White Chocolate Haystack Cookies | Foodtalk image

Provided by Inspired Fresh Life

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 24

Number Of Ingredients 5

10 ounces white chocolate discs or bark
2 cups crispy chow mein noodles
1/3 cup unsweetened coconut flakes
1/2 cup almond slivers
sprinkles of choice (optional)

Steps:

  • Line baking sheets (or even just the counter) with parchment paper for cooling the haystacks.
  • In a microwave safe bowl, melt the chocolate at 60% power (or the defrost setting) for 30 seconds. Continue in 20 second intervals until the chocolate is melted and smooth. Make sure to stir between each interval.
  • Add the noodles, almonds, and coconut to the melted chocolate and gently fold all ingredients together until well combined.
  • Use a soup spoon to scoop out little mounds of the mixture onto parchment paper. Top with sprinkles if desired while the chocolate is still wet.
  • Leave to cool completely until the chocolate is set. Store in an airtight container at room temperature or in the refrigerator.

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