Candy Bars Recipe
White Chocolate Candy Bars:
Line the bottom
and sides of an 8 x 8
inch (20 x 20 cm) square baking pan with aluminum foil.
In your food
processor, place the white chocolate and process until the chocolate is in small
pieces. Add the orange zest and juice and pulse until combined (just a few
In a small
saucepan, over medium heat, bring the cream and corn syrup just to a boil. Pour
the hot cream mixture over the chocolate in the food processor and pulse just
until the mixture is smooth and the white chocolate has completely melted.
mixture to a large bowl and stir in the chopped cranberries, apricots, and
pistachios. Spread the mixture into your prepared pan and let cool to room
temperature (about an hour). Lift the bars from the pan by holding the edges of
the foil and place on a cutting board. Cut into 64 - 1 inch (2.5 cm) bars or 32
- 4 x 1/2 inch (10 x 1.25 cm) bars.
Store, covered, in the refrigerator.
Serve in fluted
candy paper cups.
Makes 63 - 1 inch
(2.5 cm) bars or 32 - 4 x 1/2 inch (10 x 1.25 cm) bars.
3/4 cup (75 grams)
ounces (255 grams) white chocolate, chopped
teaspoons grated orange zest (the outer orange skin of an orange)
tablespoon freshly squeezed orange juice
(60 ml) heavy whipping cream
tablespoon light corn syrup
3/4 cup (80 grams)
dried cranberries or cherries, cut into small pieces
1/2 cup (80 grams) dried
apricots, cut into small pieces