Serves 42 Bars
2 lbs (1 kg) white chocolate
½ cup (125 ml) freeze-dried sliced strawberries
⅓ cup (75 ml) dried apricots, cut into slivers
⅓ cup (75 ml) unblanched sliced almonds, lightly toasted


  1. Lightly oil a 10 x 15-in (20 x 38 cm) jelly roll pan and line with plastic wrap with edges extending over sides of pan.
  2. To make bars, coarsely chop white chocolate and place in a double boiler or a large bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
  3. Spread plain white melted chocolate out evenly on prepared jelly roll pan, then top with strawberries, apricots and sliced almonds. Gently press into melted chocolate.
  4. Set bars aside for a couple of hours to slightly firm. Then score the surface into bars before refrigerating for several hours until fully firm.
  5. Separate into bars and store in a tightly covered container in a cool place until ready to serve.
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