This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Almond White Chocolate Bark
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- #31319
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup almonds, whole
8 ounces white chocolate, chopped
1/2 cup dried apricot halves, quartered
directions
Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350 degrees F 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool.
Melt white chocolate in top of a double boiler over very low heat. Remove from stove, and stir in almonds and apricots. Drop by heaping tablespoons onto waxed paper. Refrigerate until cool and hardened. Store in airtight container in refrigerator. Keeps up to 2 weeks.
added by
internationalrecipes
nutrition data
178 calories, 13 grams fat, 17 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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