White Chocolate Raspberry Puff Bars
Method
Line a flat baking pan with baking paper and set aside.
In a large pot, heat some water and bring to a simmer. Using a
heat-proof bowl, warm white chocolate and butter until all melted,
stirring frequently to combine. Remove from heat when complete.
In a large mixing bowl, combine icing sugar, coconut, rice bubbles, raspberries, buckwheat kernels, and any other yummy crunchy bits
that you like. Mix well, then pour over the chocolate mixture and stir to
combine.
Pour mixture into the lined pan and gently press down to ensure the
bars are completely flat.
Cover pan with glad-wrap and refrigerate until set and bars are firm.
When set, remove from fridge and scut into bars.
If you desire, melt extra dark/milk chocolate and then drizzle each
slice with white chocolate.
Sprinkle more freeze-dried raspberries and again in fridge.
Ingredients
125 grams butter
300 grams white chocolate
1/2 cup icing sugar
1 cup shredded coconut
3 cups rice bubbles
1/2 cup freeze-dried raspberries
1/2 cup buckwheat kernels
anything else crunchy you like!
extra chocolate and raspberries for drizzling
