Turn plain white chocolate into an interesting and tasty bar, stuffed with nuts and dried fruits. Great for this a combination of salted pistachios, dried cranberries and dried apricots. And cook such a treat is very simple. It is enough to melt the chocolate, pour it on parchment paper, giving the desired shape, and while he is still warm, cover with nuts and dried fruits. When the mass hardens, you have it will turn out to be a rather rough-looking chocolate bar, but in this rudeness and simplicity is all its charm. Break chocolate on arbitrary pieces and enjoy. Or fold the pieces in a transparent tie a bag with a cute ribbon and present to your loved ones DIY handmade chocolate. Share with friends: 
Time: 2 hours. 25 minutes Difficulty: easy Quantity: 16pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. whole salted pistachios, peeled
- 450 gr white chocolate, finely chopped
- 1/4 Art. dried cranberries
- 1/4 Art. dried apricots, diced medium
Recipes with similar ingredients: pistachios, white chocolate, cranberries dried, dried apricots
Recipe preparation:
- Preheat the oven to 175 ° C. On a sheet of parchment paper draw a 20 x 25 cm rectangle with a pencil. Turn over lay the paper down and place it on a baking sheet.
- On another baking sheet, pour pistachios in one layer and fry in oven for 8 minutes. Then set them aside cool down.
- Put three quarters of white chocolate in a heat-resistant glass bowl and put in the microwave at maximum power on 30 seconds. (For accuracy, note the time on your watch.) Stir chocolate with a silicone spatula, return to microwave bake for another 30 seconds, then mix again. Keep going heat and stir every 30 seconds until chocolate will melt. Stir in the remaining chocolate immediately and let it stand at room temperature, stirring often until homogeneous mass. (If you need to heat it a little more, put bowl in the microwave for another 15 seconds.)
- Pour melted chocolate onto parchment paper and lightly distribute it by filling the drawn rectangle. From above sprinkle evenly with cooled pistachios, cranberries and dried apricots. Slightly squeeze nuts and fruits to freeze in chocolate. Leave set at least 2 hours or refrigerate for 20 minutes. Slice or break the tile into 16 pieces and serve chocolate room temperature.
