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White chocolate raspberry brittle


  • Lightly spray a baking tray with oil and line with baking paper, overhanging a little. Set aside.
  • Melt the chocolate in the microwave. Then stir well and evenly spread out on the baking paper.
  • Process the raspberries using a plastic blade. Then strain well through a fine sieve and pour over the chocolate. Spread out to the sides and swirl in with the blunt end of a metal skewer. Set aside for 2 hours at room temperature. (DO NOT REFRIGERATE!)
  • When ready, remove the paper, break the brittle up into pieces and enjoy!
  • from Ruth Pretty - New Zealand chef


  • cooking oil spray
  • 300 gm white chocolate
  • 60-90 gm frozen raspberries, thawed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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