Ingredients
Units
- 6 oz (170g) milk chocolate, chopped or chips
- Scant 1 cup (100g) toasted walnuts, coarsely chopped
- 6 oz (170g) white chocolate, chopped or chips
- 3.5 oz (100g) dark chocolate cookies or wafers, crushed
Instructions
- Line a baking sheet with wax paper that will fit in your refrigerator.
- Melt both chocolates separately in different bowls. I use the microwave (10 second spurts mixing well between each). Or use a double boiler.
- Mix the crushed cookies with the white chocolate.
- Mix the toasted walnuts with the melted milk chocolate.
- Place small mounds of each chocolate on the prepared sheet, making a rough rectangle.
- With the tip of a knife marble both mixtures a bit, not much, you don’t want all flavors completely mixed.
- Refrigerate for about 20 minutes, until completely hardened.
- Separate the cold chocolate carefully from the paper.
- Break into pieces by hand and keep in tins with a tight lid.
Notes
Chocolate: you can even use chocolate chips for this recipe, but I use commercial tempered chocolate, the kind you buy for homemade candy, which is seriously easy to use. The finishing product is much better, shinier.
Variations on this recipe.
Mix and match any combination of chocolate and cookies. There is no right and wrong, only your personal palate.
- Chocolate: use white, milk or dark chocolate by themselves. Or melt two or three together and use it as one chocolate (my favorite combination is the one I use in the peanut clusters).
- Add-ons: use any nut, candied fruits, dried fruits, chopped or ground cookies, chopped candy bars. I can go on and on. But you get the idea.
- Prep Time: 20 minutes
- Cook Time: 30
- Category: Candy
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 243
- Sugar: 19 g
- Sodium: 72.2 mg
- Fat: 15.4 g
- Carbohydrates: 24 g
- Fiber: 1.3 g
- Protein: 3.7 g
- Cholesterol: 6.4 mg