I’m about to have a real problem on my hands…
I still have leftover matcha bars in my kitchen and I have two more desserts planned for testing next week. Crossing my fingers and hoping that every piece of this strawberry almond bark gets eaten this Easter weekend so that I don’t end up with 4 desserts in my house, because I will eat them all if there’s no one there to stop me. It’s a mathematical certainty.
I LOVE sweets. I try my best to answer my cravings with fruit, but oftentimes I’ll finish my apple or grapefruit or what-have-you and be left thinking, “Well that was good, but it sure wasn’t cake. I wish it would have been cake.” If it’s not a cookie or worse, my body just does not consider it sugar. Does anyone else have this problem?
I like to think that eating a little sliver of this strawberry almond bark, with it’s creamy white chocolate base and tart little berry bits, is better than downing two slices of birthday cake (which I totally did this weekend.) It has fruit on it, so it’s healthy right? Haha. My brain can talk me into anything.
Strawberry almond bark
A pink and pretty strawberry almond candy that's quick and easy to whip up.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 1 (11oz.) bag of white chocolate chips
- 1/4 cup sliced almonds
- 1/2 cup freeze dried strawberries
Cooking Directions
- Pour white chocolate chips into a heat-safe bowl and microwave for 20 seconds, then stir. Continue microwaving and stirring in 20 second intervals until white chocolate is fully melted.
- Crush half of the freeze dried strawberries into the white chocolate and mix through, then pour the mixture onto a wax paper lined baking sheet and spread evenly with a spatula.
- Sprinkle over the sliced almonds and remaining strawberries and gently pat into the chocolate.
- Refrigerate or freeze until hardened, then slice into irregular pieces. Store in an air-tight container in the refrigerator.
I’m taking the last of this bark to Easter lunch with family to try to unload it. There will be more birthday cake there, wish me luck.
Do you have an unbridled lust for sugar that cannot be tamed?
I’d be happy to take any baked goods off your hands!
Lee recently posted..Perfect Saturday Afternoon
Unbridled lust is the perfect way to describe my relationship with sugar. I try to freeze things to help with the leftovers. It doesn’t totally prevent the nibbling but it provides so sort of barrier at least.
Laura @ Sprint 2 the Table recently posted..Blood Orange Avocado Scones
For me, freezing things is the same as throwing them in the trash. I’ll forget they’re there until months and months later and have to toss them. I typically employ the “get Jeff’s coworkers to eat this for me” method.
LOL I’m with Laura- unbridled lust is definitely how I’d describe how I feel about sugar. Love the stuff.
Carol @ Lucky Zucca recently posted..Weekend Walks
The strawberries look so delicious! And yes, I have an unquenchable desire for dessert all the time. Bryan calls me a little fat kid at heart, but I never feel a meal is complete without a sugary finale!
Yep, that sounds like me too. I try not to have more than one sweet thing in the house at a time so I can’t sabotage myself.
Fruit is not dessert. Fact. In truth, I always feel sorry for people who say “and then I had an apple for dessert”. No, you didn’t just have dessert. You had fruit. Get over it.
In other words… yes. Though didn’t you just say something about not liking white chocolate?!
Hannah recently posted..Askinosie White Chocolate and Pistachio
Here, here! This woman preaches the truth!
I don’t like white chocolate, but I do love delightfully fake-tasting strawberry sweets. The white chocolate and tart strawberries combine to create a sugary strawberry milkshake type flavor in these. It’s glorious.
What a great use of freeze dried strawberries! I love the white chocolate and strawberry together, so pretty!
Nami | Just One Cookbook recently posted..Grilled Mackerel (Saba Shioyaki) 鯖の塩焼き
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