Pattis Holiday Chocolate Delights Recipes

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PATTI'S HOLIDAY CHOCOLATE DELIGHTS



Patti's Holiday Chocolate Delights image

Provided by Food Network

Time 47m

Yield about 48 cookies

Number Of Ingredients 10

12 ounces semisweet chocolate chips
1 1/2 cups whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
48 chocolate-covered almonds (dark, milk or white chocolate) (about 1 cup)

Steps:

  • To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
  • Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:
  • Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.
  • Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
  • Position rack in center of oven; preheat to 350degreesF. Coat a large baking sheet with cooking spray.
  • Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
  • Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.
  • Recipe Tips & Notes:
  • 1. Chocolate drizzle anyone?
  • 2. Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.
  • Recipe Nutrition:
  • Per cookie: 113 calories; 6 g fat (3 g saturated fat, 1 g mono unsaturated fat); 14 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 33 mg sodium; 29 mg potassium
  • 1 Carbohydrate Servings
  • Exchanges: 1 other carbohydrate, 1 fat

HOLIDAY CHOCOLATE-DIPPED DELIGHTS



Holiday Chocolate-Dipped Delights image

You don't need culinary expertise to make these yummy chocolate-dipped treats. Use candy canes and pretzel sticks as dippers to make great holiday gifts.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 10 servings, 3 dipped small candy canes each

Number Of Ingredients 2

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
assorted dippers, such as small candy canes, JET-PUFFED Marshmallows, chocolate chip cookies or pretzels

Steps:

  • Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Dip assorted dippers into chocolate; let excess chocolate drip off.
  • Let stand at room temperature, or refrigerate on wax paper-lined baking sheet, 30 min. or until chocolate is firm.

Nutrition Facts : Calories 1, Fat 100 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 2 mg, Sodium 0 mg, Carbohydrate 5 g, Fiber 19 g, Sugar 14 g, Protein 0 g

CHOCOLATE DELIGHTS



Chocolate Delights image

Easy to make and taste so good.

Provided by J Mayo

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 27m

Yield 34

Number Of Ingredients 6

24 ounces chocolate almond bark, broken into pieces
1 cup creamy peanut butter
2 cups crispy rice cereal (such as Rice Krispies®)
1 cup chopped pecans
2 cups miniature marshmallows
1 ½ cups chocolate chips

Steps:

  • Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
  • Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
  • Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 19.7 g, Fat 16.2 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.7 g, Sodium 52.5 mg, Sugar 7 g

CHOCOLATE MINT DELIGHTS



Chocolate Mint Delights image

I tuck a chocolate-covered peppermint patty into every one of these rich cookies. The drizzle on top adds a nice touch. I revised a brownie recipe to create these take-along treats. -Heather Sandberg, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
24 bite-size chocolate-covered peppermint patties
ICING:
18 bite-size chocolate-covered peppermint patties
4-1/2 teaspoons butter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 325° for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire racks. , For icing, in a microwave, melt peppermint patties and butter; stir until smooth. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill with icing. Pipe over cookies as desired.

Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 145mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

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