Ingredients
16 ounces white chocolate candy wafers
1/2 teaspoon LorAnn Lychee Super-Strength Flavor
LorAnn Red Powder Food Color
freeze-dried strawberries - optional
dark chocolate cocoa nibs - optional
White Chocolate Lychee Bark
Recipe PDF
R0485.pdf
Download PDF
Directions
1
Prepare a 9 x 13-inch cookie sheet with wax or parchment paper. Set aside.
2
Place white chocolate wafers in a microwave-safe bowl or in microwavable squeeze bottle. Heat in microwave on 50% power for 15 second intervals stirring after each, until wafers are just melted. Do not overheat.
3
Stir in lychee flavoring. Add a small amount of red powder food color to create a pastel pink shade.
4
Evenly spread the melted white chocolate onto cookie sheet.
5
Top bark with freeze-dried strawberries and dark chocolate cocoa nibs - optional.
6
Let bark harden in refrigerator for 20 minutes.
7
Break bark into pieces using a sharp knife or pizza cutter.
8
Makes approximately 1 1/2 lbs of bark depending on the size of each piece. Store bark in an airtight container at room temperature up to 10 days.
