Instructions: Put cocoa nibs in a heavy plastic food bag; coarsely crush with a rolling pin.

In a microwave-safe bowl, heat white candy on full power (100%), stirring at 15-second intervals, until soft and smooth, about 45 seconds total.

Drop candy in 1/2-teaspoon portions about 1 1/2 inches apart on a sheet of foil. While candy is still soft, use a small spatula to spread each portion into a 1 1/4-inch round. Sprinkle crushed cocoa nibs evenly over soft candy. Chill until firm, 15 to 20 minutes.

Peel candy from foil. Serve, or store airtight up to 2 weeks.

This recipe yields 24 pieces.

Comments: In Parisian restaurants where I dined last fall, the petite sweets that accompanied coffee invariably included little rounds of white chocolate sprinkled with cocoa nibs. They are embarrassingly easy to make; start with a white candy bar.

Yield: 24 pieces

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