CHOCOLATE "ROCKS"
Recipe for Chocolate Rocks, as seen in the March 2008 issue of 'O, The Oprah Magazine.'
Categories Cookies chocolate chocolate desserts snacks cookie recipes healthy chocolate recipes kid friendly snacks after school snacks chocolate chips
Yield 1 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Position racks in upper and lower thirds of oven. In a large bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside. In a medium saucepan, melt butter over medium heat. Remove from heat; stir in brown sugar. Stir in apple butter, eggs, and vanilla. Add flour mixture; stir until well combined. Stir in chocolate chips, walnuts, and raisins. Return dough to bowl, cover, and refrigerate until firm, 30 minutes to an hour.
- Line 2 baking sheets with parchment paper. Drop dough by rounded soup-spoonfuls about 1 inch apart. Bake 13-15 minutes, rotating pans halfway through cooking, until bottoms of cookies are golden brown. Immediately transfer cookies to racks to cool. Store in an airtight container for up to 1 week. Makes about 3 dozen cookies.
CHOCOLATE ROCKS COOKIES
These egg free, whole grain cookies are chewy yet slightly crisp, and the perfect balance between "thin", "flat", "oat" and "chocolate. Chocolate rocks make a great alternative to other standard chocolate chips or candy coated chocolate, but you can of course use those too if you can't find the rocks (avail. online: http://www.nuts.com/chocolatessweets/chocolate-rocks/).
Provided by YummySmellsca
Categories Drop Cookies
Time 40m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375F and line a baking sheet with silicone or parchment.
- In a small cup, whisk together the chia and water. Let stand 5 minutes.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
- In a large bowl, beat together the shortening, butter, sugars and corn syrup.
- Add chia mixture and vanilla, beat well.
- Add dry ingredients to the creamed ingredients, beat until combined.
- By hand, mix in the rolled oats and chocolate rocks.
- *Optional step: wrap dough and chill 1 hour, up to overnight*.
- Scoop scant tablespoons of dough onto the cookie sheet.
- Bake one sheet at a time for 10 minutes.
Nutrition Facts : Calories 127.4, Fat 7.1, SaturatedFat 3.4, Cholesterol 5.5, Sodium 81.1, Carbohydrate 16.5, Fiber 1.6, Sugar 8.2, Protein 1.7
CHOCOLATE ROCK
Recipe is from my "I love Chocolate" cookbook. This dish combines semi-sweet, milk and white chocolate along with delicious toasted pecans. Can't resist adding this to my collection of holiday chocolate recipes.
Provided by DailyInspiration
Categories Candy
Time 45m
Yield 1 1/4 pounds
Number Of Ingredients 5
Steps:
- Line a cookie sheet with aluminum foil. In a double boiler, melt the semisweet and milk chocolates with the oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
- Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate might thicken slightly as it cools). Stir the pecans and chopped white chocolate into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet. Spread to the desired thickness. Refrigerate 20 - 30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces.
Nutrition Facts : Calories 2802.9, Fat 224.8, SaturatedFat 103, Cholesterol 59.9, Sodium 263.4, Carbohydrate 214, Fiber 35.6, Sugar 154.8, Protein 43.6
WHITE CHOCOLATE ROCKY ROAD
Give standard rocky road a Christmas twist with pistachios, cherries, custard creams, white jazzies and seasonal dried fruit. It's a great festive treat
Provided by Cate Dixon
Time 15m
Yield Makes 16 squares
Number Of Ingredients 8
Steps:
- Butter a 20 x 5cm deep square baking tray and line with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir occasionally until fully melted and smooth.
- Mix the custard creams, pistachios, dried cherries and marshmallows into the melted chocolate mixture, reserving a little of each to decorate later, until evenly coated. Tip the rocky road mixture into the prepared tray, smooth the surface with the back of a wooden spoon, then poke the reserved ingredients and jazzies into the top and scatter with the sprinkles. Chill in the fridge for at least 2 hrs until firm, or overnight.
- Run a sharp kitchen knife under a hot tap, wipe dry, then cut the rocky road into 16 squares. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 325 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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