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Firecracker Candy

Meal: 38 cal Protein: 0 g Carbs: 4 g Fat: 2 g

Serving size 18 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

  1. Melt one bar chocolate in double boiler or Microwave on 50% heat. 
  2. Remove from heat and add second bar a couple pieces at a time until all is blended and smooth.
  3. Pour white chocolate onto parchment lined baking sheet and spread evenly.
  4. Make sure it’s thin enough to easily break when cool.
  5. Top with sea salt.
  6. Next, test a few pop rocks on the chocolate.
  7. If they don’t pop, sprinkle a full packet over the top. 
  8. If they do pop, wait a bit longer before adding more.
  9. When all has been added, move to fridge to solidify the chocolate.
  10. When ready to serve, remove from fridge and break into pieces. 
  11. 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.