Sponsored by Mondelēz International
1/2 cup granulated sugar
1/2 cup water
1 medium beet, trimmed, peeled, coarsely shredded
8 oz. premium white chocolate baking bar
1/4 teaspoon sea salt
1/2 cup chopped OREO® Cookies
1/3 cup roasted salted pistachios, coarsely chopped
Coarse finishing salt
1 - To candy beets, bring sugar and water to a boil in a saucepan. Add shredded beet, stir to mix well, and simmer 10 minutes until very reduced but not dry and sticky.
2 - Immediately sprinkle some extra sugar onto a large plate, and spoon candied beets evenly onto sugared surface.
3 - Allow to cool completely, then gently pull apart any clumps.
4 - In a double boiler over simmering water, slowly melt white chocolate until smooth. Stir in sea salt.
5 - When melted, spread chocolate into a rectangle approximately 1/4-inch thick on a parchment-lined baking sheet. Immediately sprinkle with OREO Cookie Pieces, pistachios and candied beets, pressing gently if needed to adhere to chocolate. Sprinkle generously with coarse finishing salt. Chill until solid and break apart into shards.
Sign up for exclusive content and special offers from Mondelēz International Foodservice - click here.