White Chocolate Raspberry Brittle

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READY IN: 3hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a cookie sheet with parchment paper.
  • Melt the white chocolate in a double boiler.
  • Using a spatula, spread the white chcolate in a 10" square on the parchment paper.
  • Evenly drizzle the raspberry puree over the white chocolate.
  • Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
  • Let the brittle sit at room temperature for 2-3 hours or until firm.
  • Cut the brittle into the desired size pieces and remove the parchment paper.
  • Handle carefully as the puree will be slightly sticky.
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