Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

White Chocolate Cherry-Almond Crunch

Featured in our 2019 Christmas Guide

Servings: 12

Flecked with tart cherries and crunchy toasted almonds set against a creamy backdrop of white chocolate, this crisp candy bar is a study in contrasts. For best results, use a white chocolate made with at least 30 percent cocoa butter. This will make it easier to temper, and the extra cocoa butter will give the candy bar a lingering richness that makes this treat greater than the sum of its parts.

Ingredients

  • 16 oz. finely chopped white chocolate, 30 percent cocoa butter minimum (about 2-2/3 cups)
  • 1-3/4 oz. Rice Krispies (about 1-3/4cups)
  • 1/2 oz. (about 2 Tbs.) nonfat powdered milk
  • 1-1/4 oz. toasted slivered almonds, coarsely chopped (about 1/4 cup); more for garnish
  • 1/2 oz. freeze-dried cherries, coarsely chopped (about 1/3cup); more for garnish

Preparation

  • Line a large rimmed baking sheet with parchment. Set aside.
  • Put 10 oz. (about 2 cups) of the white chocolate into a medium stainless-steel bowl, and melt over a water bath. (Take care that the bowl does not touch the water and that the water does not simmer or boil.) Stir constantly with a flexible spatula until the white chocolate is fully melted, using an instant-read digital thermometer to ensure it does not exceed 105°F.
  • When fully melted, vigorously stir in the remaining white chocolate, using the flexible spatula to scrape the bowl. Move the bowl off the heat as needed to keep its temperature below 105°F, and return it to the water bath as needed if the melting process seems to stall, scraping and stirring constantly.
  • Once the white chocolate has fully melted, gently fold in the cereal, powdered milk, almonds, and cherries.
  • Scrape the white chocolate mixture onto the prepared baking sheet, and spread it into an even 1/4-inch layer with your hands or an offset spatula. Crush or chop a few extra pieces of almonds and cherries in your hands, and sprinkle over the mixture to garnish. Cut into 2-inch pieces with a pizza wheel when the white chocolate is firm to the touch but not yet hardened, 15 to 20 minutes. Let the candy stand at room temperature until fully set.
  • Serve immediately, or store the candy in an airtight container for up to 1 week at room temperature or a month in the fridge.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options