Ingredients
- 12 ounces gluten free White Chocolate Chips
- 1 teaspoon canola oil
- 1 1/2 cups chopped dried cranberries
Make it step by step
- Coarsely Chop or cut ingredients to be added to chocolate and set aside, you can do this by hand or with a food processor.
- In a double burner melt the chocolate, stirring occasionally. Prepare a 8x8 pan by lining it with tin foil.
- When the chocolate is fully melted add and stir in the canola oil. Throughly stir in 3/4 of your prepared ingredients.
- Pour the mix into your prepared pain and smooth to an even thickness.
- Sprinkle the remaining ingredients on top of the chocolate.
- Place in the fridge and cool for at least 2 hours, break bark and serve or package for gifts.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Georgianna, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.