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White Chocolate Bark with Strawberries, Mint and Almonds

16 oz. White Chocolate Couverture, chopped
15 fresh mint leaves, finely shredded
25 - 30 Dried Strawberries, quartered
1/4 cup Roasted Un-salted Almonds, slivered

Lay out Strawberries, mint and Almonds on a cookie sheet lined with wax paper.
Melt the chopped White Chocolate Couverture in a double boiler, and pour it evenly over the berries, nuts, and mint.
Refrigerate for 2 hours , then break into pieces.

Variations: dark chocolate with candied orange peel, dried apricots, dried cranberries, & nuts.

Recipe adapted from
Photo courtesy of

Products suggested for this recipe:

Candied Orange & lemon Peels
These candied orange & lemon peels are perfect for a snack or for dipping in chocolate.
From $2.85

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