Firecracker Candy
Meal: 38 cal Protein: 0 g Carbs: 4 g Fat: 2 g
Ingredients
- 2 3 oz White Chocolate Bar
- 1 Packet Pop Rockets
- Sea Salt
Directions
- Melt one bar chocolate in double boiler or Microwave on 50% heat.
- Remove from heat and add second bar a couple pieces at a time until all is blended and smooth.
- Pour white chocolate onto parchment lined baking sheet and spread evenly.
- Make sure it’s thin enough to easily break when cool.
- Top with sea salt.
- Next, test a few pop rocks on the chocolate.
- If they don’t pop, sprinkle a full packet over the top.
- If they do pop, wait a bit longer before adding more.
- When all has been added, move to fridge to solidify the chocolate.
- When ready to serve, remove from fridge and break into pieces.
- I used it to top the granita (see photo); you can serve by itself or tucked into any ice cream.
NOTE:
- The pop rocks are not very stable so this is not a great make ahead recipe. I like to make it no more than 24 hours prior to serving and even better same day.