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This slow cooker candy recipe is broken into 2 components: melt the ingredients. remove from the slow cooker and allow to harden. * Be sure to see the recipe card below for the full ingredients list & instructions! STEP 1: Melt the ingredients. Melt chocolate for one hour on low.
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Step 1: Add the white chocolate melting wafers to a large bowl and heat according to package directions (about 30 seconds, stop to stir, 30 seconds more, or until melted). Step 2: Using a fork or toothpick, dip each truffle. If using a fork, lay the truffle over the tines of a fork. If using a toothpick, spear it.
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Set the microwave for two minutes and then add a minute at a time until the cocoa butter is completely liquefied. Stir in the powdered sugar and the milk powder. Make sure that all of the sugar is completely dissolved in the cocoa butter. Stir in the remaining ingredients. Pour or spoon the mixture into your molds.
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Step 2: Remove from heat and whisk in remaining ingredients. Place your double-boiler top or glass bowl on a trivet or hot pad. Whisk in the heavy cream, coconut butter, honey (or stevia), and vanilla.
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1 cup white chocolate chips, or coarsely chopped white chocolate. 5 tablespoons unsalted butter, diced. 3 tablespoons heavy cream. 1 pinch salt. 1/2 teaspoon extract of choice, or 1 teaspoon liqueur of choice, optional. 1/2 cup confectioners' sugar. 1 pound white chocolate candy coating. Chopped nuts, optional topping. Shaved coconut, optional.
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Step 3: Sift the powdered sugar into the melted cacao butter and stir until combined. Step 4: Sift the milk powder into the mixture and stir again until combined (mixture will be crumbly). Step 5: Remove the bowl from the double boiler and transfer the contents into a food processor.
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Add the white chocolate pieces or candy melts to the top bowl. Stir as they begin to melt. When 85 to 90% melted, remove from heat, and stir until it all melts. Note for white chocolate: If melting white chocolate, add the remaining ⅓ and stir it into the melted chocolate until it all has melted and is smooth.
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In a microwave-safe bowl, microwave the vanilla almond bark one minute then stir. Microwave 30 seconds then stir. Repeat the 30-second intervals with stirring until the mixture is melted and smooth. Spread the mixture onto a cookie sheet lined with waxed paper or a Silpat.
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Use medium heat to heat up the water. Stir the cacao butter as it melts. Add the melted cacao butter to the food processor or blender (not spice grinder/coffee grinder) with the finely ground milk powder and sugar. Blend for 15 to 30 seconds. The white chocolate is ready. Pour white chocolate into some sort of mold.
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Chop the almond bark into smaller pieces for quicker melting. Place the chocolate in a glass bowl and microwave for 3 minutes on 50% power, stirring and then continuing to microwave on 50% power until mostly melted. Stir the chocolate until fully melted. Save 1/3 cup of the crushed candy canes for garnishing the bark.
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In the microwave, melt 1 cup chocolate and 3 Tbsps coconut oil by heating in 10-15 second intervals until the mixture is smooth and thin. Now throw a couple rolled candies into the white chocolate, coat each one in chocolate, allow excess to drip off an. Now give each candy another coat of the white chocolate by dipping it into the chocolate.
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Stir or whisk* the cocoa butter often during this process to ensure even melting. Once melted, add the powdered sugar and stir well to dissolve it. Then add the milk powder and stir to incorporate. Transfer the melted whited chocolate to a blender/food processor and blend to make the mixture smooth.**.
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Prepare two silicone molds and use a spoon to fill the white chocolate mixture into the molds. Transfer the silicone molds into your fridge for about 1-2 hours (or into your freezer for about 20-30 minutes) until the chocolate firms up. Remove from the mold and enjoy! Store leftovers in the fridge or freezer.
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Microwave white baking chips on half power (very important) until melted, stirring every 30 seconds. Stir in peppermint extract until well combined. Pour white chocolate onto the baking sheet and spread it into an even rectangle. Top, while still wet, with crushed candy canes. Refrigerate until set, about 30 minutes.
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Instructions. Preheat oven to 350 degrees. Spread pecans out on a large rimmed baking sheet. Bake for 8 minutes, stirring halfway through. Line a 15×10-inch jelly roll pan with wax paper or parchment paper. Set aside. Place white melting chocolate and sweetened condensed milk in a large microwave-safe bowl.
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White Chocolate Coconut Bark. Go to Recipe. Full of macadamia nuts, coconut and ginger, this bark will transport you to a tropical island. Make sure to get the salted macadamia nuts to help balance the sweetness of the white chocolate. —James Schend, Pleasant Prairie, Wisconsin.
