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Ingredients
- 2 (11 oz.) pkg. premium white chocolate pieces
- 1/3 c. half and half
- 1/2 tsp. maple extract
- 1 c. chopped toasted walnuts
Method
- Line a 10 x 7-inch baking pan with foil.
- Coat the foil lightly with nonstick vegetable oil cooking spray.
- Melt the chocolate pieces in the top of a double boiler over hot, not boiling, water.
- Stir the chocolate constantly until melted.
- Add the half and half; stir the mixture until it is smooth and glossy. The mixture may look separated at first, but will become smooth and glossy as you stir.
- Stir together 1 generous cup of melted chocolate with maple extract and nuts.
- Alternately spoon white chocolate and maple mixtures in prepared pan; swirl together with knife.
- Refrigerate until set, 2 to 4 hours.
- Cut into 24 squares. Refrigerate up to 1 month.