White Chocolate Raspberry Bark With Fresh Berries Recipes

WHITE CHOCOLATE AND RASPBERRY COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment paper.
• In a medium bowl, combine flour, salt, and baking soda.
• In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
• Add in the egg and vanilla extract, and mix until combined.
• Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
• Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
• Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE RASPBERRY BARK (DAIRY FREE, PALEO)

Steps:

• Add a few inches of water to a skillet over medium heat. Add your cocoa butter to a wide mouth, heat proof glass jar and place in the skillet. Allow to completely melt (takes about 5 minutes).
• Once the cocoa butter is melted, remove your jar from the heat and add to it your coconut oil, honey, vanilla extract and sea salt. Stir until combined. The mixture will be a light caramel color, but don't worry! As it hardens, it will turn light ivory.
• Using an immersion blender blend for a full 30 seconds on high speed. This is a critical step in the process because the ingredients will separate when chilled if it's not blended extremely thoroughly. I use THIS immersion blender. If you do not have an immersion/hand blender, you can use an electric mixer or a blender/food processor.
• Add ½ cup of raspberries and ¼ cup of mini chocolate chips to the bottom of a parchment lined 8x8 baking pan.
• Pour your thoroughly blended cocoa butter mixture all over the raspberries and chocolate, making sure to coat the entire bottom of the pan.
• Add any additional optional toppings now. I like to add 1 or 2 additional tablespoons of raspberries, chocolate chips and shredded coconut.
• Place the pan in the fridge or freezer to harden (only takes about 5-10 minutes). Once hardened, break into pieces. Enjoy! Keep any leftovers in the freezer.

WHITE CHOCOLATE BARK

Steps:

• Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
• Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

WHITE CHOCOLATE RASPBERRY BARK WITH FRESH BERRIES

Steps:

• In double boiler, melt your base by adding white chocolate chips, and gently stir every minute or so until the completely melted.
• Pour white chocolate over wax paper and smooth it out to desired thickness with a spatula, about 1/4″ thick. Let cool for about 3 minutes.
• Gently place fresh raspberries into the bark. Let your bark cool either on the countertop for a few hours or in the fridge for about ten minutes, or until the bark is completely hardened.
• Break the bark into pieces and serve.