Ingredients:
- 28 ounces white chocolate chips (with cocoa butter in the ingredients) or 24 ounces of white confectionery coating chips (no cocoa butter in the ingredients)
- 11.75 ounces Strawberry Topping (or strawberry sauce)
- 1 teaspoon freshly squeezed lemon juice
- 1 pinch salt
Directions:
- Melt the white chocolate chips in the microwave or on the stove. (See tutorial for detailed instructions.)
- Pour the strawberry topping, lemon juice, and pinch of salt into the melted white chocolate.
- Stir until well combined.
- Pour into a non-stick tin foil-lined 8-inch square baking pan.
- Cover and chill for 3-4 hours until firm.
- Remove and peel off tin foil before cutting into 36 squares.
- Wrap in wax paper and place in a sealable plastic bag or in an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
