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.
Sounds absolutely delicious. I would love to be able to save this recipe but the save function doesn't appear to be working.
This tastes amazing but a few hiccups with ingredients. First, it is really hard to find freeze-dried cherries unless you want to pay an exorbitant amount online. Second, I opted for white chocolate chips and the microwave since I don’t have a double boiler. And third, now I have an entire can of powdered milk in my pantry that I will probably throw out next year.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.