CHOCOLATE DIPPED APRICOT BITES
A delightfully easy sweet treat that's make ahead friendly for when your sweet tooth strikes!
Provided by Jess Gaertner
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper.
CHOCOLATE MARSHMALLOW WAGON WHEELS
Steps:
- In a bowl rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the sugar.
- Add the egg yolk and vanilla to the flour mixture then kneed in until smooth.
- Wrap in plastic wrap and chill for 30 minutes.
- Roll the biscuits to 2mm to 3mm thickness then cut out 16 circles with the cookie cutter. Place the cookies on a greased baking tray and chill for 20 minutes.
- Preheat the oven to 350 degrees F (180 degrees C).
- Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes.
- Transfer the cookies to a cooling rack to completely cool.
- Pour 1/2 cup of boiling water into a bowl then add the gelatin. Put aside until needed.
- In a saucepan add the sugar, water, and glucose then stir until completely dissolved. Bring to a simmer.
- Continue to simmer the sugar syrup until it reaches a temperature of 250 degrees F (120 degrees C).
- Add the gelatine water to the sugar syrup and stir well.
- Whisk the egg white until it is white and frothy, but not yet drying out.
- Slowly pour in the gelatin syrup and vanilla extract while mixing; continue to mix for 5 minutes.
- Put aside to cool and until needed.
- In a heatproof bowl over hot water melt the dark chocolate.
- Divide the cookies into two groups. On one group spread the jam. On the other spread the marshmallow. Tip: Pipe the marshmallow onto the cookies with a piping bag or plastic bag with the tip cut off for easier application.
- Match together one cookie with jam and one with marshmallow to create a sandwich.
- Dip the chocolate marshmallow cookie sandwiches into the melted chocolate to cover completely. Shake off any excess chocolate then place on the baking paper to set.Tip: If the room temperature is high, you may need to chill the cookies to get the chocolate to set.
Nutrition Facts : Calories 525 kcal, Carbohydrate 75 g, Protein 6 g, Fat 23 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 64 mg, Sodium 174 mg, Fiber 2 g, Sugar 51 g, UnsaturatedFat 5 g, ServingSize 1 serving
APRICOT-CHOCOLATE PECAN PIE BITES
These mini pecan bites are the perfect finger food for dessert, enticingly addictive. One bite and they'll be asking, "what is that in there?" For planning purposes, figure 2 or 3 (maybe more) per person.
Provided by lutzflcat
Categories Desserts Pies Pecan Pie Recipes
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
- Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
- Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
- Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 11.9 g, Cholesterol 0.7 mg, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13.2 mg, Sugar 8 g
DARK CHOCOLATE APRICOT COOKIES
Prize-Winning Recipe 2010! Go to the dark side of chocolate for a special fruity cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
- Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 1/2 g
CHOCOLATY APRICOTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment.
- Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
- Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
EASY APRICOT BITES
Make and share this Easy Apricot Bites recipe from Food.com.
Provided by Debbwl
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Stir cream cheese until smooth; pipe or spoon into apricot halves. Sprinkle tops with pistachios.
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