Chocolate Covered Jalapenos Recipes

CANDIED JALAPENOS RECIPE (HOMEMADE COWBOY CANDY)

Steps:

• First, slice the jalapeno peppers into ¼-inch round slices.
• Stir together the sugar, vinegar and seasonings in a pan. Bring to a quick boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup.
• Add the jalapeno pepper slices and mix to evenly coat them with the syrup.
• Simmer them about 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars.
• Transfer the candied jalapeno peppers to cleaned jars, then fill the jars with the remaining syrup.
• Cover and store in the refrigerator for up to 3 months. You can eat them right away, but it is best to let the flavors develop at least 1 week in the refrigerator before eating.

CHOCOLATE-COVERED BACON

Steps:

• Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely., In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired., Refrigerate until set. Store in refrigerator.

SPICY CHOCOLATE JALAPENO CAKE

Steps:

• Preheat oven to 350°F Grease two 9 inch round baking pan.
• Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
• Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
• For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.

CHOCOLATE COVERED JALAPENOS

Steps:

• 1. Take your 24 jalapenos(seed if you like make a small slit and scrape out seeds)and dip in melted milk chocolate bark(melt by following directions on package).
• 2. For a bonus feature melt 1/2 pkg. of white chocolate bark and drizzle over top(add food coloring if desired to add color).
• 3. Enjoy.

CHOCOLATE-COVERED SHORTBREAD

Steps:

• Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
• Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
• Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
• Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.