Chocolate Dipped Soynut Butter Treats Recipes

CHOCOLATE PEANUT BUTTER RICE TREATS RECIPE BY TASTY

Steps:

• In a sauce pan, combine and mix 1 cup (240 gram) peanut butter and marshmallows over medium heat, stirring constantly.
• Lower the heat and cook until melted. Remove from heat.
• Add in, rice cereal, and chocolate candies. Mix until evenly combined.
• Turn mixture into buttered 9x9 (23x23x5cm) pan.
• Melt 2 cups (450g) of chocolate chips in a bowl in 30-second increments.
• Pour melted chocolate over pan and spread evenly.
• Melt 1 cup (240g) of peanut butter and drizzle over chocolate.
• Sprinkle ½ cup (100g) of chocolate candies over top. Chill for 2-4 hours.
• Cut into squares.
• Enjoy!

CHOCOLATE-DIPPED TREATS

Steps:

• In a microwave, melt chocolate chips and shortening. Stir in cinnamon. Dip three-quarters of each marshmallow, pretzel and/or strawberry in chocolate. Place on a waxed paper-lined baking sheet. Refrigerate until set, about 30 minutes.

CHOCOLATE CRUNCH PEANUT BUTTER TREATS

Steps:

• Combine sugar, peanut butter, rice krispies, and oil together.
• Take spoonfuls sized however large you want and drop onto wax paper cookie sheet.
• Freeze for about 30 minutes.
• Remove from freezer. Shape into eggs, hearts for Valentines, or other shapes according to holidays with cookie cutters if you need to. Put back on wax paper covered cookie sheet. Freeze for 2 hours.
• Melt dipping chocolate or chocolate with some grated paraffin wax in microwave.
• Dip eggs in and completely cover. Put back on cookie sheet and refrigerate. Decorate.
• Cooking time is freezing time.

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!

CHOCOLATE NUTTY CRISPY TREATS

Steps:

• Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
• Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.