Finding gluten-free desserts at parties is like trying to find a Salvation Army bell-ringer at a Grinch convention. It’s just not happening often. That’s why I like recipes like these. Chocolate. Pecans. Some flavor pairings with a good dash of salt.
One small note about “white chocolate”. This can be tricky because it’s not really chocolate. Milk and dark chocolate are produced from the cocoa bean, white chocolate contains no cocoa solids whatsoever. Instead, white chocolate is made from cocoa butter, a pale yellow edible vegetable fat which has a cocoa aroma and flavor.
This means it can be hard to melt along with milk chocolate. White chocolate baking chips are the most tricky with melting but work great in cookies and bars. For this recipe, I used the Ghirardelli squares and they worked great.
Spiced pecans: Using an oil spritzer, coat the pecans with light olive or canola oil. Sprinkle lightly with ground cloves and pecans. Shake to coat. Continue with recipe directions.
Note: I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 16 Serving Size: 1 piece
Amount Per Serving: Calories: 182Total Fat: 11.2gSaturated Fat: 6.4gCholesterol: 8mgSodium: 26mgCarbohydrates: 20.5gSugar: 20gProtein: 1.6g
Note: I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.