Chocolate Dipped Delights Recipes

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HOLIDAY CHOCOLATE-DIPPED DELIGHTS



Holiday Chocolate-Dipped Delights image

You don't need culinary expertise to make these yummy chocolate-dipped treats. Use candy canes and pretzel sticks as dippers to make great holiday gifts.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 10 servings, 3 dipped small candy canes each

Number Of Ingredients 2

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
assorted dippers, such as small candy canes, JET-PUFFED Marshmallows, chocolate chip cookies or pretzels

Steps:

  • Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Dip assorted dippers into chocolate; let excess chocolate drip off.
  • Let stand at room temperature, or refrigerate on wax paper-lined baking sheet, 30 min. or until chocolate is firm.

Nutrition Facts : Calories 1, Fat 100 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 2 mg, Sodium 0 mg, Carbohydrate 5 g, Fiber 19 g, Sugar 14 g, Protein 0 g

CHOCOLATE-DIPPED DELIGHTS



Chocolate-Dipped Delights image

Bring out your tastiest dippers-pretzel rods, berries and more-and make them even tastier with a dunk in melty sweet chocolate.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 10 servings, about 2 dipped pretzel rods each

Number Of Ingredients 2

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
assorted dippers, such as pretzel rods, whole strawberries, dried apricots or dried pineapples

Steps:

  • Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Dip assorted dippers into chocolate; let excess chocolate drip off.
  • Let stand at room temperature, or refrigerate on waxed paper-lined baking sheet, 30 min. or until chocolate is firm.

Nutrition Facts : Calories 1, Fat 150 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 2 mg, Sodium 0 mg, Carbohydrate 430 g, Fiber 27 g, Sugar 7 g, Protein 3 g

CHOCOLATE-COVERED CHERRY DELIGHTS



Chocolate-Covered Cherry Delights image

While on vacation this summer, I read the book "Chocolate Chip Cookie Murder" by Joanne Fluke. The author included some very good cookie recipes throughout the book. I want to pass the book on to my swap partner in the Used Media Swap on Zaar, I am posting the recipes here so I can try them later. If you make the cookies before me, please leave a review to let us know how good they are. FYI, the author did not indicate how many cookies the recipe makes so I guessed. I will post a correction as soon as I know better. Oh, one more thing - the book was fun to read. (Author's note about this recipe: "A plate of these should be in every psychiatrist's office - - two Chocolate-Covered Cherry Delights will lift anyone out of a depression)

Provided by QueenBee49444

Categories     Dessert

Time 1h5m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 12

1 cup butter, melted
2 cups white sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup cocoa powder
3 cups flour (not sifted)
2 (10 ounce) jars maraschino cherries
2 cups chocolate chips (6 oz package)
1/2 cup sweetened condensed milk

Steps:

  • Preheat oven to 350°F, rack in middle position.
  • Melt butter and mix in sugar.
  • Let mixture cool.
  • Add eggs, mix thoroughly.
  • Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
  • Add flour and mix well (dough will be stiff and a bit crumbly).
  • Drain cherries, remove stems, reserve juice.
  • Pat dough into walnut-sized balls.
  • Place on a greased cookie sheet, 12 to a standard sheet.
  • Press down in center with thumb to make a deep indentation.
  • Place one cherry in each indentation.
  • In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
  • Heat on low until the chips are melted.
  • Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
  • If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
  • Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
  • Bake at 350°F for 10-12 minutes.
  • Let cool on cookie sheet for 2 minutes.
  • Remove to rack to finish cooling.

Nutrition Facts : Calories 165.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 20.1, Sodium 77.1, Carbohydrate 26.4, Fiber 1.6, Sugar 18.6, Protein 2

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