Chocolate Drizzle Doodads Recipes

CHOCOLATE-DRIZZLED BROOKIES

Steps:

• Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
• Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
• Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
• Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
• Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
• Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
• Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.

CHOCOLATE DRIZZLE DOODADS

Steps:

• Place chips in a small microwave-safe glass dish.
• Microwave at 15 second intervals, stirring in between, until just melted smooth.
• Stir in butter until smooth.
• Let chocolate cool slightly. Mixture needs to be creamy, but not hot.
• Spoon into ziploc bag. Fill half full and seal closed.
• Cut a very small corner off the bottom of the bag. **don't make it too big; you can always make it larger if necessary!
• Gently pipe designs onto a wax paper-lined plate. Keep the flow steady and stop squeezing and then lift bag at the end of each shape.
• Refrigerate 15 minutes or until firm.
• Carefully peel waxed paper from chocolate doodads before serving however you wish!

EASY PECAN DOODADS

Steps:

• Preheat oven to 275 degrees.
• In a mixing bowl, cream together the butter and sugar.
• Sift flour 3 times and blend into butter mixture.
• Add nuts and vanilla.
• Roll into balls about 1 inch in diameter.
• Place on baking sheet and bake for 1 hour.
• While still warm, roll in powdered sugar.
• Roll again in powdered sugar when cooled.
• Store in tightly covered container.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE-DRIZZLED SHORTBREAD

Steps:

• In small mixing bowl cream butter and confectioners sugar. Beat in vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well.
• Shape into 1-in balls.
• Place 2- in apart on ungreased baking sheet; flatten slightly with glass dipped in sugar.
• Bake at 350* for 10-12 minutes or until edges are lightly golden brown. Immediately remove to wire racks to cool.
• For drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth. Remove from heat and drizzle over cookies.