Fall

Rosemary White Chocolate Candy

December 30, 2012
Author Notes

Austin Herb Society —s. Klinger

  • Makes large tin/plastic container
Ingredients
  • 24 oz. Almond Bark-white chocolate bar
  • 2 1/2 cups sliced almonds
  • 7 oz. sweetened or unsweetened flaked coconut
  • 2 1/2 tablespoons fresh rosemary, finely chopped
  • 2 1/2 tablespoons grated orange peel;fresh or dried
In This Recipe
Directions
  1. On rimmed cookie sheet lightly toast almonds in oven at 325 degrees for 8-10 minutes, stirring occasionally and switching pan from one rack to another. Do the same withthe coconut. When cool mix both together with rosemary and orange peel. .
  2. Break up whole chocolate bar into large heatproof bowl, put in microwave and melt according to package directions.
  3. When chocolate is melted add all dry ingredients and mix thoroughly.
  4. Drop by small teaspoons onto waxed paper. Let cool and dry. Stores well in well-sealed container for 2-3 months and needs no refrigeration.

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