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Archive for white chocolate

White Chocolate Peanut Caramel Bars, Dessert Bars, White Chocolate spread, Chocolate spread, peanut butter bars

Decadent, crunchy and chewy, you’ll simply fall in love with these White Chocolate Peanut Caramel Bars!

Letting our White Chocolate Peanut Spread steal the show, these bars are perfect bite-sized treats for parties, potlucks, and barbecues. Or just make them as decadent treats to enjoy at home! The dessert superstar line-up starts with a sweet, light shortbread base. It’s an excellent support for the caramel mixed with white chocolate and chopped, dry roasted peanuts for a luscious gooey and crunchy texture combination. Then our simply delicious White Chocolate Peanut Spread is melted and spread over the top for a creamy topping. Finish it off by dropping mini pretzels in, and we’ve got a home run!



    1. SHORTBREAD BASE: Lightly grease, or spray, a 7-inch square cake pan. Line with parchment paper with the ends overhanging. Lightly spray the parchment paper.
    2. Cover and chill for a minimum of 4 hours or overnight.
    3. In a food processor or mixer, combine the flour and sugar.
    4. Add the cold, cubed butter and Madagascar Bourbon Vanilla Extract and mix, or pulse, until the dough is like coarse breadcrumbs.
    5. Press the dough into the parchment-lined cake pan and chill in the freezer for 10 minutes.
    6. Dock the dough and bake in a 350°F degrees oven for 30 minutes, until light golden brown.
    7. Cool on a wire rack for 15-20 minutes.
    8. PEANUT CARAMEL: Once the base has cooled, begin making the caramel. In a medium saucepan, dry caramelize the sugar slowly.
    9. Warm the cream.
    10. Once all the sugar has melted and it is a reddish-brown color, remove from the heat and whisk in the warm cream.
    11. Add the butter and return the saucepan to medium heat and cook to 240°F degrees.
    12. Remove from the heat and strain the caramel, if there are bits of sugar that have not dissolved.
    13. Add the peanuts and stir to combine.
    14. Pour the caramel over the shortbread base and smooth to even it out. Let this set for about 3 hours or overnight.
    15. TOPPING: Melt the White Chocolate Peanut Spread slowly in the microwave, just until melted, not too hot.
    16. Pour over the set caramel and drop pretzels onto the top.
    17. Let this set for one hour.
    18. At this point, if desired, you can drizzle white and dark chocolate over the top.

      • You may want to wear gloves in step 9, as the caramel will steam and can splatter as you whisk in the cream.
      • If there are clumps in the white chocolate peanut spread that are not melting, stir them until they melt, which helps keep the spread cool, but warm enough to pour. Or melt the spread over a double boiler.

Chocolate Easter Cake Pops

Monday, April 4th, 2016
Amoretti Easter Cake Pops

Make your Easter even more sweeter and creative by trying this recipe!



    1. Bake cake per instructions on box.
    2. Cool completely, wrap and refrigerate overnight.
    3. If using a round cake pan, cut cake in half, as though you were layering the cake.
    4. Wrap one layer and freeze for later use.
    5. Crumble half of the cake into a bowl, using your hands, until it is finely crumbed.
    6. Making the chocolate ganache: Heat cream to boiling and pour over chopped chocolate. Let sit for about one minute before mixing until thoroughly combined.
    7. Add the chocolate ganache and Amoretti Cookies and Cream Cookie Spread to the cake crumbs a little at a time, starting with ⅛ cup each.
    8. Mix until it comes together like a dough. You want the cake to stick together so it will stay on the stick later, but not be too mushy. Keep testing it as you go.
    9. For typical cake pops with sticks, roll out little balls of the mix in your hands and place on a sheet pan.
    10. For cake pops that look like eggs, form some of the pops like small eggs. Chill for two hours or overnight.
    11. Melt white chocolate ganache slowly.
    12. For cake pops on sticks: Dip a popsicle stick into the white chocolate ganache about ½”.
    13. Push the stick into the cold cake pop and lay it on the sheet pan.
    14. Chill cake pops with sticks for 30 minutes.
    15. Melt white chocolate ganache again slowly and dip the cake pops on sticks into it.
    16. Let excess ganache drip and gently tap the stick on your hand, so as not to dislodge it from the stick.
    17. Push the stick into the Styrofoam block to dry.
    18. Sprinkle with any decorations you choose. Red sugar, blue sugar, sprinkles, or crushed nuts.
    19. Drizzle with dark chocolate or color white chocolate and drizzle over top of cake pop.
    20. For cake pops resembling eggs: place the chilled “eggs” on a rack that is on a sheet pan or over parchment paper to catch drips of white chocolate ganache.
    21. Pour melted white chocolate ganache over each “egg” and gently run an offset spatula under each one, to remove excess ganache.
    22. Chill for about 20 min. and then glaze again with the melted ganache, running the spatula under each “egg” once again.
    23. Chill another 20 min. and remove “eggs” gently from rack onto a piece of parchment.
    24. Melt white chocolate very slowly. Pour ¼ cup into 4 separate small bowls, adding one drop of desired color into each bowl and mixing.
    25. Make 4 small cornets with parchment paper, or use plastic baggies for each color. A very small tip can be cut in the corner of each baggie, for piping designs.
    26. Stripe lines of color on each “egg”, draw flowers, or whatever suits your fancy!
    27. The parchment cornets can be warmed in microwave as they will harden after a few minutes.
    28. Don’t warm more than 10 seconds at a time, checking that the chocolate is soft again.
    29. Use offset spatula to move “eggs” as the warmth of your hands will melt the ganache as you touch it.
    30. Enjoy and HAPPY EASTER!!