Chocolate Dipped Walnut Wafers Recipes

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CHOCOLATE DIPPED WALNUTS WITH SEA SALT



Chocolate Dipped Walnuts with Sea Salt image

A quick, easy and healthy snack, you are going to love these walnut halves dipped in chocolate and sprinkled with sea salt.

Provided by Liz DellaCroce

Categories     Dessert

Time 10m

Number Of Ingredients 3

4 ounces Diamond of California Walnut Halves
4 ounces dark chocolate chips
1/2 teaspoon sea salt

Steps:

  • Place chocolate in a microwave-safe bowl and heat on high for 45-60 seconds or until smooth and creamy.
  • Dip each walnut half in the chocolate and place on a plate or tray lined with parchment paper.
  • Sprinkle with sea salt then refrigerate walnuts until chocolate sets, 30 minutes or longer.

Nutrition Facts : Calories 255 kcal, Carbohydrate 7.2 g, Protein 5.8 g, Fat 24.2 g, SaturatedFat 4.5 g, Sodium 287 mg, Fiber 2.5 g, Sugar 3.8 g, UnsaturatedFat 19.7 g, ServingSize 1 serving

CHOCOLATE WAFERS



Chocolate Wafers image

Chocolate cookie low in sugar.

Provided by Carol Hayes

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 15

Number Of Ingredients 9

¼ cup butter
2 tablespoons white sugar
1 egg
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons water
¼ cup chopped pecans

Steps:

  • Beat together margarine (or butter), sugar, egg, and cocoa.
  • Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
  • Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.

Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g

CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)



Chocolate Walnut Kahlua Balls (No Bake) image

I have made these using dark rum, Grand Marnier and Bailey's Irish Cream, you can use any three with success.. I usually make these treats around the holiday season, but of coarse you can make them at any time. I make one batch using semisweet chocolate and one with white chocolate, these really should chill overnight before serving them, you'll be lucky if they make until the next day LOL! Yield is only estimated depending on the size of the balls --- you will LOVE these! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 25m

Yield 40 balls (approx)

Number Of Ingredients 7

1 cup semi-sweet chocolate chips (or use white chocolate chips)
1/2 cup sugar
3 tablespoons light corn syrup
1/2 cup Kahlua (or 1/2 cup dark rum)
2 1/2 cups finely crushed vanilla wafer cookies (measure 2-1/2 cups after crushing, about 10 ounces)
1 1/2 cups walnuts, finely chopped
1/2 cup powdered sugar (can use regular sugar for coating also)

Steps:

  • Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
  • Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
  • In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
  • Shape into small balls.
  • Place powdered sugar in a shallow bowl.
  • Roll each ball in the powdered sugar to coat.
  • Place in an air-tight container and refrigerate overnight.

CHOCOLATE DIPPED NILLA WAFER PEANUT BUTTER SANDWICHES



Chocolate Dipped Nilla Wafer Peanut Butter Sandwiches image

Provided by My Food and Family

Categories     Recipes

Time 40m

Number Of Ingredients 4

0.333333333333 cups peanut butter
2 tablespoons powdered sugar
40 units nilla wafers
1 cups milk chocolate chips

Steps:

  • Beat peanut butter and powdered sugar in small bowl until combined.
  • Spread 1/2 teaspoon peanut butter mixture on flat side of one cookie. Place another cookie flat side down to sandwich the peanut butter mixture. Do this with remaining cookies to create a total of 20 sandwiches.
  • Next, melt the chocolate chips in microwave at increments of 30 seconds, stirring in between, until all chips are melted and smooth. *Dip each sandwich in melted chocolate shaking off excess. Place on wax paper and refrigerate about 20 min or until chocolate is set... Or eat if you like a warm chocolate mess. I say rules are meant to be broken... especially in the kitchen ;)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE-DIPPED WALNUT WAFERS



CHOCOLATE-DIPPED WALNUT WAFERS image

Categories     Chocolate     Nut

Number Of Ingredients 8

1 cup walnuts, toasted and very finely chopped*
3/4 cups flour
1/4 teaspon ground cloves
Pinch of salt
1 cup unsalted butter, at room tempearture
1/2 cup sugar
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Steps:

  • Whisk the nuts, flour, cloves and salt together; set aside. In an electric mixer on medium speed, beat the butter until light colored, about 2 minutes. Add the sugar and almond extract; continue to beat 3 more minutes, until fluffy. Reduce the mixer speed to low and gradually add the nut mixture, beating until the dough is well combined and starts to gather around the beaters. (You can make the dough to this point, wrap it well and keep it refrigerated for up to 2 days.) Adjust the oven racks to divide the oven in thirds and preheat the oven to 350 degrees. Working with a teaspoonful of dough at a time, roll the dough between your palms into balls about 1 inch in diameter. Place 1 1/2 inches apart on two unbuttered cookie sheets. Cover with waxed paper and, using the bottom of a glass, gently flatten each ball until it is 1/4-inch thick. Remove the waxed paper. Bake the cookies for 13 to 15 minutes, until lightly colored. (They should remain pale.) Cool on wire racks. Repeat until all the dough has been used. When cookies have cooled, melt the chocolate chips in the top of a double boiler over hot water. When the chocolate is melted and smooth, place the top of the double boiler on the counter. Tilt the pot so the chocolate pools and dip each cookie into it just until half of the cookie is coated with chocolate. Lift the cookie and let the excess chocolate drip back into the pot. Gently run the edge of each wafer against the rim of the pot to remove the last of the dripping chocolate. If chocolate becomes too thick to dip the cookies easily, return the pot to the heat for a minute. Place the dipped wafers on baking sheets lined with waxed paper and refrigerate 5 to 10 minutes to set the chocolate. Makes about 4 dozen cookies. *To toast walnuts, place them in a single layer on a baking sheet and bake at 350 degrees until golden, about 15 minutes. Per cookie: 92 calories, 1 grams protein, 7 grams fat, 8 grams carbohydrates, 10 milligrams cholesterol,

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