Marbled Chocolate Treats Recipes

MARBLED CHOCOLATE-DIPPED TREATS RECIPE BY TASTY

Steps:

• Place the strawberries in a large bowl with the water, vinegar, and baking soda. Soak for 15 minutes to clean the berries. Transfer to a plate or tray lined with towels or paper towels and let dry completely.
• Insert a toothpick into the center of the stem end of each strawberry.
• Line a baking sheet with wax paper or parchment paper.
• In a 1-cup glass measuring cup or small microwave-safe bowl, melt 8 ounces of white chocolate in the microwave at half power in 30-second intervals, stirring between, until melted. Using a spoon or rubber spatula, stir in 1 teaspoon of melted coconut oil and ½ tablespoon of candy color maker until evenly distributed. Add ½ teaspoon (about 8 drops) of black food coloring to the cup of white chocolate. Using a toothpick, marble the food coloring into the white chocolate, being careful not to completely mix together.
• Dip 1-2 strawberries and 1-2 old-fashioned pretzels in the black and white marbled chocolate, slowly and carefully turning the berries in either direction for a more drastic marbled effect. Wipe off any excess chocolate before placing on the prepared baking sheet. Add the remaining ½ teaspoon (about 8 drops) of black food coloring as needed between dips to ensure the marbling remains visible.
• Make the marbled sandwich cookies: Tap the bottle of black food coloring in the bottom of 1-2 sandwich cookie molds so that a small amount of food coloring transfers to the bottom of the mold(s). Top with a spoonful of the marbled chocolate and swirl with a toothpick to create a prominent marbled look. Gently place a cookie in the center of the mold(s), being careful not to push all the way to the bottom, and top with more of the colored white chocolate, smoothing the surface and wiping the edges clean. Tap the mold on the counter a few times to release any air bubbles. If using a clear mold, look around the sides to be sure the white chocolate completely encases the cookie(s).
• Working with one color at a time, repeat with the remaining white chocolate, coconut oil, candy color maker and the blue, red, and purple food coloring to make more marbled white chocolate to dip the remaining strawberries, pretzels, and sandwich cookies. Let everything set at room temperature for 20-30 minutes.
• Once set, carefully remove the cookies from the mold. If they do not release easily, transfer to the freezer for 2-3 minutes, then try again. Transfer to the baking sheet with the strawberries and pretzels.
• Make the edible gold paint: In a small bowl, mix together the gold luster dust and vodka until smooth with a consistency slightly thicker than water. If too loose, slowly add a small amount of luster dust until the right consistency is reached. If too thick, slowly add 1-2 drops of vodka to thin. If the gold paint evaporates while working, add 1-2 drops of vodka to rehydrate.
• Paint the strawberries, pretzels, and cookies with the gold paint as desired. Let dry at room temperature for 10-15 minutes without disturbing, then transfer each strawberry to a mini cupcake liner.
• Assemble the boxes: In the bottom of a 10-inch square windowed box, place a 10-inch round cake board, white side up. Arrange 5 red roses with the petals at the top of the box and stems toward the bottom. Cover the stems evenly with shredded white paper. Place 3 strawberries at the base of the stems of the roses. Arrange 3 pretzels above the strawberries, and 3 cookies above the pretzels, just below the roses. Repeat with the remaining items in a second box.
• Serve immediately or store the boxes in the refrigerator for up to 3 days.
• Enjoy!

MARBLED-CHOCOLATE GRAHAM CRACKERS

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Place grahams on bottom of pan, cutting as needed to completely cover bottom.
• Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; spread to completely cover grahams.
• Melt white chocolate as directed on package. Drop spoonfuls over semi-sweet chocolate; swirl gently with knife.
• Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan; peel off foil. Cut dessert into bars.

MARBLED CHOCOLATE TEA BREAD

Steps:

• Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper.
• Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
• Fold in the flour.
• Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
• Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
• Stir into the remaining cake mixture with the cocoa powder.
• Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
• Bake at 350°F for about 1¼- 1½ hours, until well risen and firm to the touch.
• Turn out onto a wire rack to cool.
• Serve cut into slices.

MARBLED CHOCOLATE TREATS

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
• Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 minute or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
• Repeat microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.
• Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut dessert into bars. Store in tightly covered container in refrigerator.

MARBLED CHOCOLATE TREATS

Steps:

• Line 13x9-inch pan with foil or parchment paper, with ends of foil extending over sides of pan. Arrange graham wafers on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
• Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on medium 1 1/2 - 2 minutes or until chocolate is completely melted when stirred, stirring every 30 seconds. Srir until well blended. Pour over grahams; spread with spatula to cover completely.
• Repeat microwave melting steps with white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for the tiger striped effect.
• Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan, Peel off foil. Cut dessert into bars. Store into tightly covered container in refrigerator.