Creamy white chocolate scattered with crushed SweetTarts for a sharp sweet-and-sour contrast.
White chocolate scorches easily; melt in short bursts at reduced power and stir between each. Crush the SweetTarts into mixed sizes for a pretty finish.
Store in a cool dry place; humidity makes the SweetTarts sticky. Keeps 1 week airtight. Add the SweetTarts right after spreading so they stick.
Ingredients
Scale
Measurement units
- 12 oz white chocolate
- ¾ cup SweetTarts
- 1 tsp coconut oil (helps the chocolate melt smooth)
Ingredients
Scale
Measurement units
- 12 oz white chocolate
- ¾ cup SweetTarts
- 1 tsp coconut oil (helps the chocolate melt smooth)
Instructions
Prep
Line a rimmed baking sheet with parchment.
Crush SweetTarts (¾ cup) roughly in a zip-top bag with a rolling pin.
Equipment: rimmed baking sheet, parchment paper
Melt the chocolate
Microwave white chocolate (12 oz) with coconut oil (1 tsp) at 50 percent power in 30-second bursts, stirring between each, until smooth.
Spread the melted white chocolate into a rough 9x10-inch rectangle about 0.25 inch thick on the parchment.
Scatter the crushed SweetTarts over the top and press in lightly.
Equipment: parchment paper, microwave-safe bowl
Set and break
Let stand about 30 minutes until firm, or refrigerate about 15 minutes, then break into 16 pieces.
Before you cook
Cook notes
- • White chocolate scorches easily; melt in short bursts at reduced power and stir between each.
- • Crush the SweetTarts into mixed sizes for a pretty finish.
- • Add the SweetTarts right after spreading so they stick.
- • Store in a cool dry place; humidity makes the SweetTarts sticky. Keeps 1 week airtight.
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