DECEMBER 1998
RECIPES



Quick Chocolate Fixes I--Chocolate "Bark"

Quick Chocolate Fixes II--Chocolate-Dipped Goodies

Rugelach

White Chocolate Cheesecake

Fudge Pie

Easy Seven-Layer Bars



Sweet Spot

 


Quick Chocolate Fixes II--Chocolate-Dipped Goodies

Yield varies by item

Tips: These are more quick and easy confections, and people like the fact that they're individual goodies. The items I list here are not the only possibilities, of course. To dress these up, sprinkle on a bit of grated or shaved chocolate of a contrasting color; it's a very simple decoration, but it improves the look of the finished piece greatly. These should be stored airtight in a cool place (but not refrigerated), and they'll last for a week or so that way--if you can keep me out of them!

Ingredients

  • 13-15 chocolate sandwich cookies, OR
  • About 20 large (not miniature) soft and fresh marshmallows,
    OR
  • 16-18 graham crackers, each about 2-1/2" long by 1-1/8" wide,
    OR
  • About 60 (yes, 60!) whole dried apricots (do not use glaceed apricots)
  • 6 ozs. chocolate of your choice, finely chopped, or use good-quality chips (do not use white chocolate if you are going to dip marshmallows--the finished product won't look very good)
  • 1 Tbsp. vegetable shortening
For Garnish:
1-2 ozs. chocolate of a contrasting color, shaved or grated (For example, if you're using semisweet chocolate as your dipping chocolate, white chocolate makes a good garnish.)

For Assembly:
Line a baking sheet with aluminum foil or wax paper and set aside. Have ready items to be dipped and grated chocolate for garnish, if used.

In small heatproof bowl, combine chopped chocolate and shortening. Place over simmering water on low heat (water should not touch bottom of bowl). Stir frequently until melted and smooth; remove from heat and hot water. (Alternatively, place chopped chocolate and shortening in small microwaveable bowl. Microwave at medium (50%) power for thirty seconds. Stir well. Microwave at medium (50%) power for additional short intervals, stirring well after each, just until chocolate is melted and smooth.)

If you are dipping dried apricots, dip each one so that the chocolate covers the bottom 2/3 to 3/4 of the fruit. After dipping, gently scrape off any excess chocolate, then place each dipped item on prepared baking sheet. (I don't feel that dipped dried apricots need any decoration, as the color contrast between fruit and chocolate is sufficient.) Chill just until set.

For sandwich cookies, marshmallows, or graham crackers, place each item in the melted chocolate and gently roll around a bit with a fork to make sure it's well-covered. Then, without spearing on fork tines, scoop item up with fork and scrape off any excess chocolate (I use a toothpick to do this). Gently push item from fork onto prepared baking sheet (again, I use a toothpick here). After dipping every 3 or 4 items, I garnish what I've just dipped by sprinkling items lightly with the contrasting-color grated chocolate. When you've finished dipping, chill just until chocolate is set. Store as described above.


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