CHOCOLATE COVERED PECANS
Pecan halves are completely covered in chocolate. An easy and delicious treat that also makes a great gift.
Provided by GOLDIELOCKS264
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
- Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Nutrition Facts : Calories 1024.4 calories, Carbohydrate 42.1 g, Cholesterol 30.6 mg, Fat 98.6 g, Fiber 12.8 g, Protein 12.1 g, SaturatedFat 19.3 g, Sodium 13.1 mg, Sugar 27.2 g
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
CHOCOLATE-DIPPED CHIPS
Steps:
- Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat.
- Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.
CHOCOLATE DIPPED APPLES
Granny Smith apples are dipped in chocolate and rolled in candy or nuts. Use your favorite chocolate for this recipe, dark milk or white. This is good to make with children close to Halloween or anytime.
Provided by CANDYPEACHESCHIC
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 4
Steps:
- Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
- Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 73.3 g, Cholesterol 1.5 mg, Fat 34.6 g, Fiber 9.3 g, Protein 8.9 g, SaturatedFat 17.9 g, Sodium 66.8 mg, Sugar 62.6 g
CHOCOLATE-DIPPED PECANS
Make and share this Chocolate-Dipped Pecans recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 20m
Yield 20 pecans
Number Of Ingredients 2
Steps:
- Microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
- Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
- Let cool completely.
- Store in a single layer in an airtight container for up to 2 days.
Nutrition Facts : Calories 41.5, Fat 2.8, SaturatedFat 1, Cholesterol 0.2, Sodium 0.2, Carbohydrate 4, Fiber 0.6, Sugar 3.1, Protein 0.4
CHOCOLATE DIPPED HEART COOKIES
Another recipe that I saw on the morning news and wanted to share. Great for Valentines Day and your Sweetie. Recipe from Happy Cookies
Provided by LilPinkieJ
Categories Dessert
Time 25m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm.
- Preheat oven to 375°. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.
- Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
- Melt chocolate chips and shortening in small saucepan over low heat, or double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between.
- Makes about 3 1/2 dozen.
CHOCOLATE-DIPPED CHURROS
Learn how to make these homemade Chocolate-Dipped Churros for your family and friends. You can make these delicious Chocolate-Dipped Churros with just a handful of ingredients that you probably already have on hand in your pantry.
Provided by My Food and Family
Categories Spanish Food
Time 1h30m
Yield Makes 16 servings, 2 churros each.
Number Of Ingredients 9
Steps:
- Combine flour and salt. Bring water, butter and 1/2 cup sugar to boil in mediumsaucepan on medium-high heat. Stir in flour mixture; cook on low heat 1 min. or until mixture forms ball, stirring constantly. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each addition until blended.
- Spoon dough into pastry bag fitted with medium-size star tip. Use to squeeze 5-inch lengths of dough onto large waxed paper-covered tray. Freeze 1 hour.
- Heat oil in large deep skillet on medium-high heat. Add 8 dough strips; cook 5 min. or until golden brown, turning occasionally. Drain on paper towels. Repeat with remaining dough strips.
- Cover baking sheet with waxed paper. Immediately roll warm churros, 1 at a time, in remaining sugar until evenly coated. Dip half of each churro into melted chocolate; place on prepared baking sheet. Sprinkle with nuts. Serve warm.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 85 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 15 g, Protein 5 g
CHOCOLATE-DIPPED MACAROONS
Categories Cookies Chocolate Egg Dessert Bake Passover Coconut Almond Vanilla Spring Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line 2 large baking sheets with parchment paper. Place egg whites in large bowl; scrape in seeds from vanilla bean. Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes. Fold in coconut, then almonds. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.
- Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes. Transfer baking sheets to racks; cool macaroons completely. Transfer macaroons to work surface; re-line pans with clean parchment.
- Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from over water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. Place on prepared sheet, chocolate side down. Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated. Let macaroons stand at room temperature 1 hour before serving.)
CHOCOLATE DIPPED PECAN LOGS
This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325*F.
- Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
- Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
- Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
- Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
- Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
- When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
- Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
- As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!
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- Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.
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