Quick and Easy Edible Valentines
A delicious and healthy treat for those you love.
Servings Prep Time
12Squares 30Minutes
Cook Time Passive Time
10Minutes 30Minutes
Servings Prep Time
12Squares 30Minutes
Cook Time Passive Time
10Minutes 30Minutes
Ingredients
No-Bake White Chocolate Almond Bark
Raspberry Glaze
Instructions
No-Bake White Chocolate Almond Bark
  1. Prepare a 10 by 15-inch baking dish by lining it with parchment paper.
  2. Put two teaspoons of coconut oil in the fondue pot and turn it on low heat. 3.5 or 4 usually works well for me. Watch to see if it is melting. Once it melts, spread it around so that it thoroughly coats the bottom of the pot. Add the white chocolate chips. Keep an eye on it to make sure the chips are melting slowly. Melting to fast means the heat is too high.
  3. Empty both packages of graham crackers into a large freezer bag. Close the bag and smash the graham crackers until pulverized. Using your hands, work four to six tablespoons of butter into the cracker bits until a sticky mixture is formed and most of the bits stick together. Dump mixture in the prepared pan.
  4. Pour the heated chocolate in with the graham cracker dough. Work the chocolate into the dough and then press into the pan with a moistened spatula. Sprinkle sliced almonds over the surface of the bark and press into the dough with the moistened spatula. Refrigerate for 15-30 minutes before applying the raspberry glaze.
Raspberry Glaze
  1. While the almond bark is cooling in the refrigerator, begin preparing the raspberry glaze. Use a chopper to pulverize the raspberries. Take the pulp and put it in a fine strainer over a liquid measure. Press on the pulverized raspberries with the back of a teaspoon to get as much juice out as possible. The goal is 3/4 cup of juice.
  2. In a medium skillet, put 1/4 cup of sugar and 2.5 tablespoons of cornstarch. Mix with a spatula. Slowly add six ounces of pineapple juice and 3/4 cup raspberry juice. Stir constantly with the spatula. Heat on medium-high heat but once it begins to heat up, reduce heat to medium. Continue to stir until all is combined and clear glaze begins to form. Continue stirring until the entire mixture turns to glaze.
  3. Remove from heat and pour over the top of the cold White Chocolate Almond Bark. Spread out over the top and return the dessert to the refrigerator to finish cooling. Once the topping sets up (about 10-15 minutes) remove from the refrigerator and cut into desired shapes. Serve cold.