Chocolate Sticks Recipes

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CHOCOLATE STICKS



Chocolate Sticks image

Another recipe from oetker Baking is Fun I love this book and I have to finish recording the recipes before returning the book its owner.

Provided by Dreamer in Ontario

Categories     Dessert

Time 1h27m

Yield 100 cookies

Number Of Ingredients 9

300 g flour
40 g ground nuts
30 g semisweet chocolate, grated
120 g sugar
9 g oetker vanilla sugar (1 pkg)
1 egg
300 g butter, cold
100 g semisweet chocolate
50 g unsalted butter

Steps:

  • Preheat oven to 350 F
  • Grease a baking sheet.
  • Blend the four, nuts and grated chocolate together on a pastry board.
  • Make a well in the centre.
  • Add sugar, vanilla sugar and egg to the well.
  • Mix a littel to the dry ingredients into the egg mixture.
  • Cut the cold butter into small pieces over the flour mixture.
  • Work together all the ingredients quickly to make a smooth dough.
  • Chill for 1/2 hour.
  • Shape the dough into rolls about the thickness of a finger.
  • Cut the rolls into 5 cm (2") pieces.
  • Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
  • Cool cookies.
  • Glaze:.
  • Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
  • Dip the ends of the cooled cookies int the chocolate.
  • Allow dipped cookies to cool on waxed paper until the chocolate has set.

CHOCOLATE DIPPED BANANAS ON STICK



Chocolate Dipped Bananas on Stick image

Provided by Kardea Brown

Categories     dessert

Time 3h25m

Yield 8 frozen bananas

Number Of Ingredients 8

4 large ripe, but firm bananas
1/2 cup rainbow sprinkles
1/2 cup finely chopped peanuts
1/2 cup crushed chocolate sandwich cookies
8 ounces dark chocolate chips (1 1/3 cups)
6 tablespoons coconut oil
8 ounces milk chocolate chips (1 1/3 cups)
8 ounces white chocolate chips (1 1/3 cups)

Steps:

  • Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours.
  • Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside.
  • When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate.
  • Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it's melted, use a kitchen towel to carefully remove the bowl from the pot and set aside.
  • Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas.
  • Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you're ready to serve them.

CHOCOLATE HAYSTACKS



Chocolate Haystacks image

These candies are great for parties and snacks-they're always a hit when I serve them.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 5 dozen.

Number Of Ingredients 5

1 cup (6 ounces) milk chocolate chips
1 cup (6 ounces) butterscotch chips
1/2 cup peanut butter
1 cup chopped pecans, optional
2 cans (1-1/2 ounces each) potato sticks

Steps:

  • Melt chocolate and butterscotch chips and peanut butter in the microwave or in a double boiler. Stir in pecans, if desired, and potato sticks. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.

HOT CHOCOLATE STIRRERS



Hot chocolate stirrers image

We all know a few die hard chocolate fans - make them one of these hot choc stirrers as a gift and they'll never want to use powdered cocoa again

Provided by Miriam Nice

Categories     Treat

Time 13m

Yield makes 6

Number Of Ingredients 3

sunflower oil, for greasing
300g dark, milk or white chocolate (or a mixture), broken into squares
selection of chocolate buttons, hundreds and thousands, mini fudge pieces or chopped peppermint candy canes
Calories286 calories
Fat20 grams fat
SaturatedFat11 grams saturated fat
Carbohydrate22 grams carbohydrates
Sugar18 grams sugar
Fiber4 grams fiber
Protein3 grams protein

Steps:

  • You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
  • Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
  • Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
  • Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
  • Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
  • The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'

CHOCOLATE-DIPPED PHYLLO STICKS



Chocolate-Dipped Phyllo Sticks image

Looking for a little something special to share with friends or family? Try these crunchy treats. They're wonderful with coffee or a glass of milk. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 sticks.

Number Of Ingredients 8

4 sheets phyllo dough (14x9-inch size)
2 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Cooking spray
2 ounces semisweet chocolate, finely chopped
1/2 teaspoon shortening
1/2 ounce white baking chocolate, melted
Calories 42 calories
Fat3g fat (2g saturated fat)
Cholesterol3mg cholesterol
Sodium19mg sodium
Carbohydrate3g carbohydrate (2g sugars
Fiber0 fiber)
Protein0 protein.

Steps:

  • Preheat oven to 425°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Cover with a second sheet of phyllo; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo lengthwise in half; cut each half crosswise into 5 rectangles (4-1/2x2-3/4 in.). Tightly roll up rectangles jelly-roll style, starting with a long side. , Mix sugar and cinnamon. Lightly coat sticks with cooking spray; sprinkle with 1-1/2 teaspoons sugar mixture. Place on an ungreased baking sheet. Bake until lightly browned, 3-5 minutes. Remove to a wire rack to cool. Repeat with remaining ingredients., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip 1 end of each phyllo stick into chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate.

CHOCOLATE PRETZEL STICKS



Chocolate Pretzel Sticks image

Make and share this Chocolate Pretzel Sticks recipe from Food.com.

Provided by booyahbabi

Categories     Candy

Time 20m

Yield 12-24 serving(s)

Number Of Ingredients 3

12 -24 pretzel sticks
1 lb almond bark or 1 lb chocolate bark
2 cups finely chopped pecans
Calories148.3
Fat13.2
SaturatedFat1.1
Sodium81.4
Carbohydrate7.3
Fiber1.9
Sugar0.9
Protein2.3

Steps:

  • Bring water to a boil in saucepan and remove from stove.
  • Set bowl onto pan so that the water comes about halfway up the outside of the bowl.
  • Then add chocolate bark to bowl.
  • Stir until chocolate is smooth.
  • Dip pretzel stick into chocolate then roll in the nuts.
  • Pecans are optional, use you imagination and use other nuts or candies.
  • Set onto wax paper until chocolate is solid again.

EASY CHOCOLATE-COVERED PRETZEL STICKS



Easy Chocolate-Covered Pretzel Sticks image

Celebrate any occasion with these Easy Chocolate-Covered Pretzel Sticks! Dress up chocolate-covered pretzel sticks with sprinkles, coconut or a chocolate drizzle.

Provided by My Food and Family

Categories     Confections

Time 30m

Yield 28 servings

Number Of Ingredients 3

28 pretzel rods
1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate, melted
multi-colored sprinkles
Calories100
Fat3 g
SaturatedFat1 g
TransFat0 g
Cholesterol0 mg
Sodium200 mg
Carbohydrate18 g
Fiber1 g
Sugar5 g
Protein2 g

Steps:

  • Cover tray with waxed paper. Dip pretzels halfway into chocolate; gently scrape off excess chocolate.
  • Coat lightly with sprinkles; place on prepared tray.
  • Refrigerate 15 min. or until chocolate is firm.

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