Chocolate Dipped Maple Logs Recipes

CHOCOLATE-DIPPED MAPLE LOGS

Steps:

• In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and maple flavoring. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool., In a microwave, melt chocolate chips and milk; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Roll in walnuts. Place on waxed paper until set.

CHOCOLATE-DIPPED MAPLE LOG ROLLS

Steps:

• In a bowl, combine maple butter and almond powder until you obtain a spread-like consistency. Set aside.
• Using a rolling-pin, flatten the bread slices, spread with almond mixture, then roll up into little logs. Refrigerate for 1 hour.
• Melt chocolate in double boiler over low heat. Remove from heat.
• Working with one at a time, dip the log rolls in the melted chocolate, and allow them to set in the fridge.
• In a bowl, melt maple butter in the microwave for 30 seconds over high heat. Using a cone made out of wax paper or a spoon, decorate the logs with the melted maple butter.

CHOCOLATE-DIPPED MAPLE SLICES

Steps:

• In large bowl, beat brown sugar, butter and maple extract with electric mixer on medium speed until blended, or mix with spoon. Stir in flour, baking powder and salt. Stir in 1 cup pecans. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.
• Heat oven to 375°F. Cut roll into 1/4-inch slices. On ungreased cookie sheet, place 2 inches apart. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool completely.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until melted and smooth; remove from heat. Dip half of each cookie into glaze. Sprinkle with additional pecans. Place on waxed paper until glaze is set.

DIPPED CHOCOLATE LOGS

Steps:

• Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff)., Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets., Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely., For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners' sugar, mixing until smooth., Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.

EASY DOUBLE-DIPPED CHOCOLATE AND NUT SHORTBREAD LOGS

Steps:

• Set oven to 325°.
• Lightly grease cookie/baking sheets.
• In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
• Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
• Stir in 1 cup mini chocolate chips.
• Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
• Place on cookie sheets about 1-1/2-inches apart.
• Bake for about 10-14 minutes or until the logs are firm.
• Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
• In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
• Dip one end in the chocolate then into the chopped nuts.
• Holding the cookie in the middle, repeat with the other end of the cookie.
• Place on waxed paper to set.

CHOCOLATE DIPPED PECAN LOGS

Steps:

• Preheat oven to 325*F.
• Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
• Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
• Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
• Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
• Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
• When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
• Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
• As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!