Crispy Chocolate Dippers Recipes

CHOCOLATE COVERED RICE KRISPIE TREATS

Steps:

• Grease the bottom of a 9x13 pan. Set aside.
• In a large pot, melt the butter over medium-low heat.
• Reduce heat to low and add the marshmallows. Stir often until the marshmallows are melted and totally incorporated with the butter. Do not overcook or you'll have hard treats!
• Add the vanilla and stir to combine.
• Turn off the heat and pour in the cereal. Gently fold in the marshmallow mixture until all of the cereal is fully coated.
• Transfer the cereal mixture into the greased pan. Lightly press the mixture so you have a nice even layer throughout the pan.
• Allow the treats to cool, cut them into any size squares you like.
• Next, add the chocolate chips into a small bowl. Microwave in 15-20 second intervals stirring each time until chocolate is completely melted and smooth. If the chocolate seems too thick, add about 1 teaspoon of vegetable or coconut oil until the chocolate is shiny and stirs easily.
• Dip each Rice Krispies treat in chocolate and lightly shake off any excess chocolate. You can dip just the top or dunk half of the bar into the melted chocolate. If desired, add sprinkles to the top while the chocolate is still wet.
• Place the dipped treats on a sheet of wax paper to set up. Allow the chocolate to harden before serving.

CHOCOLATE DIP RECIPE

Steps:

• Chop baking chocolate and place in a heat-safe bowl.
• Heat heavy whipping cream until just simmering and pour over the chocolate. Let sit 30 seconds then whisk until smooth.
• Stir before using; chocolate will semi-harden as it sits and cools. Reheat in microwave to thin. Store leftovers in refrigerator.

CHOCOLATE-DIPPED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

CRISPY CHOCOLATE DIPPERS

Steps:

• Melt the chocolate wafers with the chocolate hazelnut-spread in a microwave or double boiler and stir together. Add the nuts and stir.
• Break the breadsticks in half and dip the halves in the chocolate-nut mixture. Dip the other dippers--pretzels, saltines and crackers--to coat. Lay on waxed paper and sprinkle with chopped almonds, chocolate chips, crushed mints and/or sprinkles. Allow to set before serving.