Raspberry Bark

10 -16 ounces dark chocolate
6 - 8 ounces raspberries

  1. Place a piece of parchment paper or foil on a flat tray.
  2. Rub cookie cutters with oil.
  3. Melt chocolate according to package directions.
  4. Pour or spoon chocolate into cookie cutters (1 - 2 ounces per cookie cutter) reserving some for the topping.
  5. Place raspberries upside down into the chocolate while it is still soft.
  6. Chill for 30 - 60 minutes, until it solid enough to be removed from cookie cutters.
  7. Drizzle remaining chocolate over the tops of the raspberries.
  8. Chill in the refrigerator for another 30 - 60 minutes.

Original Recipes visit: Raspberry Bark @ premeditatedleftovers.com

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