During the season of graduation parties and summer picnics, snacks always taste better with melted chocolate on them and are a staple at any social gathering.
Here are a few of our quick and easy recipes that use our favorite ingredient, melted chocolate.
No Bake Chocolate Peanut Butter Cups from the kitchen of Naive Cook Cooks
1 cup powdered graham crackers
4 tbsp melted unsalted butter
10 tbsp peanut butter
½ cup semi sweet chocolate wafers
In the food processor, add powdered graham crackers, melted butter & peanut butter and mix until it's all mixed evenly. Fill half of the muffin cups if using with this mix and even them out using a spoon. Chill in refrigerator till you prepare your top layer.
Bring water to boil in a pot. Place a clean bowl on top of the pot with simmering water and add chocolate wafers in there. Start to move it around with a spatula and you will chocolate will start to melt in few minutes. Add peanut butter, starting with 3 tbsps. and you can add more if you want more intense peanut butter flavor. Mix it all until all the chocolate & peanut butter is melted.
Remove the bowl from top of the pot and fill the remaining half of the muffin cups with this chocolate mix.
Now quickly melt some peanut butter in microwave. Add few drops of melted peanut butter on top of one muffin at a time and using a toothpick or knife, make swirls around. Repeat with the rest and pop them in refrigerator until chilled for 2-4 hours. Store in an airtight container in the refrigerator.
Easy Chocolate Caramel Pretzel Bites from Chef Anna at Crunchy Creamy Sweet
12 in caramel squares unwrapped, cut half,
3/4 cup semi-sweet or milk chocolate melted with 1 teaspoon coconut oil
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper or silicone baking mat.
Layer all pretzels on the sheet.
Place half of caramel squares on each pretzel.
Bake in the oven for 3 to 5 minutes. The caramel will be melted but not completely filing the holes of pretzels. It will spread as it cools. Cool pretzels completely before dipping in chocolate.
When cool, dip pretzels in chocolate (cover whole pretzels or dip halves). Tap against the bowl with chocolate to help excess drip off back to the bowl.
Place back on the sheet. Dust with sprinkles. Let cool completely.
Store in air tight container.
*Side note: If your oven runs hotter, bake the pretzels for 4 to 5 minutes. The caramel is just supposed to be heated up to soften.
Classic Chocolate Covered Strawberries from the kitchen of the Food Network
6 oz. semisweet chocolate, chopped
3 oz. white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Put the semisweet and white chocolates into 2 separate heatproof medium bowls.
Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat.
Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolates are melted and smooth, remove from the heat.
Line a sheet pan with parchment or waxed paper.
Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.
Set strawberries on the parchment paper.
Repeat with the rest of the strawberries.
Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
*If strawberries are not your snack of choice, try dunking cherries, rice crispy treats, pretzel rods or even marshmallows into the melted chocolate mixture for a delicious treat.
Mint Chocolate Swirl Bark from Chef Sally at Baking Addiction
7 ounces of white chocolate wafers
1 ounce of Guittard Smooth and Melty Green Mint Wafers
1/4 teaspoon canola or vegetable oil
8 oz. semi-sweet chocolate wafers
optional: 1/3 cup Andes Crème De Menthe Baking Chips
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Melt the white chocolate and green mint wafers together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
Melt the semi-sweet chocolate in the same manner you melted the chocolate in step 2. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top in lines. See photo above for a visual. Use a toothpick or knife to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.
Allow the chocolate to set at room temperature in a cool, dry environment. My swirled barks usually take around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
*Side note: If you wish to make the bark ahead of time, store it in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
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