Ingredients
20
20 servings
- •14 ounces ruby chocolate, chopped
- •½ cup coconut oil
- •1 teaspoon vanilla extract
- •18 shortbread cookies (such as Walkers®), coarsely chopped
- •½ (10 ounce) package marshmallows, cut into cubes
- •½ cup shelled pistachio nuts
- •½ cup slivered almonds
- •1 ½ ounces candied flowers
- •3 tablespoons freeze-dried raspberries
- •3 tablespoons coconut flakes
Instructions
- Grease a small baking sheet and line it with waxed paper.
- Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
- Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
- Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.
Nutritional Facts
Per 20 servings
- Calories: 266
- Carbohydrate: 25g
- Fat: 17g
- Fiber: 1g
- Protein: 4g
- Sugar: 8g
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