White Chocolate Fruit & Nut Corn Thins

Serves makes 8

Time 15 minutes

Ingredients

8 corn thins

200g good quality white cooking chocolate

1 tbsp sunflower oil

50g pistachio

50g dried apricots, chopped

50g dried cranberries

A good sprinkle of salt flakes

A good sprinkle of ground Szechuan peppercorns

Method

Line a tray with baking paper and set aside.

Toast pistachios in a dry pan over medium heat for a couple of minutes until fragrant and toasted. Remove and roughly chop.

Mix pistachios, apricots and cranberries in a bowl.

Place the white chocolate and oil in a metal bowl. The oil gives your chocolate a nice shine. Boil water in a pot on the stove. Place the bowl of chocolate on the pot, being careful that the water doesn’t touch the base of the bowl. Stir until fully melted.

Once melted, remove from the heat and dip each corn thin into the chocolate, coating only half of each corn thin. Place each corn thin onto the lined baking tray.

Sprinkle fruit mix, salt flakes and ground Szechuan peppercorns onto the chocolate before it sets. 

Place in the fridge and allow to set before enjoying!