CHOCOLATE-DIPPED DELIGHTS
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
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 SANDWICH DELIGHT
Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
Provided by Kardea Brown
Categories dessert
Time 4h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
DIPPED CHOCOLATE ANYTHING
Provided by Food Network
Categories dessert
Time 40m
Yield Enough for 20 to 30 dips
Number Of Ingredients 2
Steps:
- Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches between 110 and 115 degrees F on a candy thermometer.
- To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.
- Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.
CHOCOLATE-COVERED CHERRY DELIGHTS
Chocolate-covered cherries were my dad's favorite candy, so I designed these cookies for him. They're super-cute with a fudgy sauce and coconut surprise inside. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.
Nutrition Facts : Calories 160 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
HOLIDAY CHOCOLATE-DIPPED DELIGHTS
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
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
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