Chocolate Covered Stuff Recipes

CHOCOLATE COVERED OREOS RECIPE

Steps:

• Melt the chocolate placing them in separate microwave safe bowls and heating in 15-20 second intervals (stir between each interval) until they are completely melted.
• Place the chocolate into the bottom of the molds filling them approximately 1/3 full. I filled half of the molds with the white chocolate and the other half with the semi-sweet chocolate.
• Then place a Oreo on top of the candy in the mold.
• Press the Oreo down into the chocolate or melted candy to ensure that the sides get completely covered. Only leave the top of the cookie uncovered.
• Then pour additional chocolate or melted candy over the top of the cookie in the mold making sure that it's covered completely. Use the same color that was used on the bottom of the Oreo in that mold.
• Allow the chocolate to harden at room temperature (1 hour) or you can place it in the refrigerator to speed up the process. (15 minutes).
• Then remove the Oreos from the mold. Turn the mold upside down and press down at the center of the back of the molds to pop the Oreos out.
• Drizzle additional melted chocolate over the top of the Oreos. I drizzled with the opposite chocolate type.

CHOCOLATE-COVERED PEANUT BUTTER-STUFFED DATES

Steps:

• Line a baking sheet with parchment paper. If the dates do not already have slits in them, cut a slit lengthwise along each date, making sure not to cut all the way through (it should look like a little canoe).
• Stir together the peanut butter and peanuts in a medium bowl until combined. Stuff about 1 teaspoon into each date and set aside.
• Combine the chocolate and coconut oil in a medium microwave-safe bowl and microwave until melted, stirring once halfway through, about 1 minute 30 seconds.
• Dip 1 date into the chocolate and turn it a few times with a fork until completely coated. Use the fork to remove the date to the prepared baking sheet. Repeat with the remaining dates and chocolate, working with 1 date at a time. Sprinkle the tops of the dates with the flaky sea salt. Refrigerate until the chocolate has hardened, about 30 minutes.
• Microwave the caramels in a small microwave-safe bowl in 30 second increments, stirring in between each, until the caramel can be drizzled, about 1 minute. Drizzle the caramel over the dates and refrigerate until set, about 10 minutes. Serve right away or store in an airtight container in the refrigerator for up to 1 week.

CHOCOLATE COVERED STUFF

Steps:

• Bring a saucepan with 1 inch of water to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost melted. Remove it from the saucepan and continue to stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
• Line a cookie sheet with parchment or waxeds paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden.
• Store in cool airtight containers for up to 2 weeks.
• Try not to eat them all at the same time.