Chocolate Dipped Brazil Nut Recipes

CHOCOLATE-DIPPED BRAZIL NUT RECIPE

Steps:

• Melt chocolate as directed on package. Dip each nut halfway into chocolate; place on sheet of wax paper.
• Refrigerate 15 min. or until set.

MAPLE NUT BALLS

Steps:

• In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1-in. balls. Cover and refrigerate for 1-1/2 hours or until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in the refrigerator.

CHOCOLATE DIPPED NUTS

Steps:

• Cover a large baking sheet with parchment or wax paper. Set aside.
• In a small saucepan combine chopped chocolate and cream over low heat. Stir constantly until mixture is smooth and creamy. Remove from heat.
• Dip nuts halfway into melted chocolate mixture then place on parchment-covered baking sheet. When all of the nuts have been dipped, refrigerate for 30 to 40 minutes or until chocolate is set.
• Eat immediately or store in the fridge or freezer.

CHOCOLATE NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
• In a small bowl, mix flour, baking powder and salt.
• Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
• Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
• Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
• Bake 10 minutes more or until slightly dry. Cool completely on wire racks.