White Chocolate Easter Basket

Name: White Chocolate Easter Basket
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Cajun, Creole
Ingredients: 283 grams white candy coating, coarsely chopped; 158 milliliters light corn syrup; 13 pretzel sticks (3 inches); 1 serving Thin ribbon, optional; 5 inches Round plastic cover (about in diameter); 1 Thin wire headband or 1/8-inch-thick wire (about 15 inches long)

White Chocolate Easter Basket takes approximately 1 hour and 30 minutes from beginning to end. This recipe serves 1. One portion of this dish contains around 3g of protein, 82g of fat, and a total of 2306 calories. Easter will be even more special with this recipe. It works well as a pretty expensive side dish. If you have candy coating, ribbon, wire headband or), and a few other ingredients on hand, you can make it. This recipe is typical of Cajun cuisine. It is a good option if you're following a dairy free diet.

Instructions

In a microwave-safe bowl, melt 20-oz. candy coating; stir until smooth. Stir in corn syrup just until blended.

Ingredients you will need

Almond Bark

Corn Syrup

Equipment you will use

Microwave

Bowl

Spread onto a sheet of waxed paper to 3/8-in. thickness (about a 16-in. x 8-in. rectangle).

Ingredients you will need

Spread

Let stand, uncovered, at room temperature for 2 hours or until dry to the touch. Wrap tightly with plastic wrap; let stand overnight. Use immediately or store for up to 2 weeks.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Melt 10-oz. candy coating; stir until smooth. Completely coat pretzel sticks; place on a wire rack. Chill for 10 minutes. Set remaining melted coating aside.

Ingredients you will need

Pretzel Sticks

Almond Bark

Equipment you will use

Wire Rack

Be certain plastic cover is clean and dry.

Place two dampened paper towels in the bottom of a 1-1/2-qt. bowl. Position cover on the towels (to hold it in place).

Equipment you will use

Paper Towels

Bowl

Place ends of the candy-coated pretzels around outer edge of cover, resting the other ends against the side of the bowl to form the supports for basket sides.

Ingredients you will need

Pretzels

Candy

Equipment you will use

Bowl

Spoon some of the reserved candy coating into plastic cover until it is 1/8 in. from the top and surrounds all of the pretzels. Chill until firm, about 30 minutes.

Ingredients you will need

Almond Bark

Pretzels

Remove from the bowl and discard paper towels. Carefully loosen edges of plastic cover and remove. Set base on waxed paper.

Ingredients you will need

Base

Equipment you will use

Paper Towels

Bowl

Knead a 1-in. ball of chocolate clay until pliable but not sticky.

Ingredients you will need

Chocolate

Roll into a 1/4-in. rope. Beginning on the inside of a pretzel, loosely weave rope around pretzels. Repeat, adding the next rope by overlapping slightly and pressing ends together. (Always end one rope and begin the next on the inside of a pretzel.) Continue to weave between pretzels until the top of the pretzels is reached, ending the last rope on the inside of a pretzel.

Ingredients you will need

Pretzels

Roll

Make three ropes about 20 in. long; braid and set aside. Remelt reserved coating; place a drop on the top of each pretzel.

Ingredients you will need

Pretzels

Lay braided ropes on top, blending the ends to create a finished edge. If pretzels break, "reglue" with melted coating.

Ingredients you will need

Pretzels

For basket handle, make one rope about 15 in. long. Push headband into rope to within 1 in. of each end; mold rope around headband to cover. Insert uncovered ends of headband into top braid of basket. Decorate with ribbon if desired.

Equipment

Ingredients

Servings:

283grams

white candy coating, coarsely chopped 158milliliters

light corn syrup 13

pretzel sticks (3 inches)1serving

Thin ribbon, optional 5inches

Round plastic cover (about in diameter)1

Thin wire headband or 1/8-inch-thick wire (about 15 inches long)

Recommended wine: Sauvignon Blanc, Rose Wine, Albarino

Cajun on the menu? Try pairing with Sauvignon Blanc, rosé Wine, and Albarino. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Gajan Alteni di Brassica Sauvignon Blanc with a 4.9 out of 5 star rating seems like a good match. It costs about 150 dollars per bottle.

Gaja Alteni di Brassica Sauvignon Blanc

Golden yellow with an elegant perfume with aromatic notes in harmony with the distinct fruit. Dense structure and balanced body, supported by perfectly integrated acidity.