Chocolate Dipped Cherry Almond Nougat On Raspberry Shortbread With Caramelized Rice Cereal Recipes

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RASPBERRY-CHERRY CHOCOLATE POPPERS



Raspberry-Cherry Chocolate Poppers image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h20m

Yield 12 tarts

Number Of Ingredients 5

3/4 cup heavy cream
8 ounces dark chocolate (70 percent), chopped fine
Three .33-ounce packages cherry Pop Rocks
12 raspberries
Mini gold stars, for garnish, optional

Steps:

  • Special equipment: a 12-cup silicone mini muffin pan
  • Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
  • To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
  • Just before serving, unmold the tarts and sprinkle with a few of the gold stars.

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD



Lydia's Austrian Raspberry Shortbread image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 12 to 16 bars

Number Of Ingredients 8

1 pound (4 sticks) unsalted butter, softened at room temperature
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam, at room temperature
1/2 cup confectioners' sugar

Steps:

  • In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
  • In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
  • Preheat the oven to 350 degrees F.
  • Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

CHOCOLATE ALMOND SHORTBREAD



Chocolate Almond Shortbread image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 32 cookies

Number Of Ingredients 8

1/2 cup blanched whole almonds (3 oz)
1 cup all-purpose flour
5 tablespoons superfine granulated sugar
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into small pieces
Confectioners sugar for dusting

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
  • Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
  • Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.

RASPBERRY SHORTBREAD WITH A WHITE CHOCOLATE DRIZZL



Raspberry Shortbread with a White Chocolate Drizzl image

Out of all my Christmas cookies, this it my MOST requested of all!!! A happy accident one year when I was in a creative mood. I have many requests at Christmas for tins with just this cookie!!!

Provided by Doris Carlson @DorisC

Categories     Cookies

Number Of Ingredients 6

1 cup(s) butter, softened
2 teaspoon(s) vanilla
1 cup(s) sugar
2 1/2 cup(s) flour
1 jar(s) seedless raspberry jam
1 1/2 package(s) white chocolate

Steps:

  • cream butter and sugar together until fluffy (about 3 minutes. add vanilla and nutmeg
  • slowly add flour (1/2 cup at a time) until soft dough forms
  • roll into 1 inch balls and then press down with thumb to make a "well" in the middle of cookie dough
  • with a small spoon, drop in raspberry jam into indentation in the center of the cookie
  • bake at 350 degrees for 12 minutes cool on rack
  • take 4 oz bar of white chocolate and pulverize into dust in food processor or chop finely place in a sturdy Ziploc freezer bag and microwave for 10 second at a time until melted. Cut a small snip in the corner of the bag and drizzle melted white chocolate over cookie.
  • Once white chocolate has hardened cookies can be eaten or frozen for a few weeks in an airtight container.

CHOCOLATE RASPBERRY RICE CEREAL TREATS



Chocolate Raspberry Rice Cereal Treats image

Provided by Trisha Yearwood

Categories     dessert

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
4 tablespoons unsalted butter
One 10-ounce package mini marshmallows
6 cups puffed rice cereal
1/4 teaspoon kosher salt
1 1/2 cups freeze-dried raspberries, lightly crushed
1/3 cup heavy cream
4 ounces dark chocolate, chopped

Steps:

  • Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place a cooling rack on a baking sheet.
  • Heat a large saucepan or Dutch oven over low heat, then add the butter and heat until melted. Add the marshmallows and stir until just melted, then stir in the cereal, salt and 1 cup raspberries until the cereal is coated. Use the cooking spray to spray your hands or a spatula and press the marshmallow mixture into the baking dish in an even layer.
  • Let set up, 15 to 20 minutes, then add the cream and chocolate to a small saucepan. Stir over low heat until the chocolate is completely melted and combined. Remove to a bowl.
  • Cut the treats into 1-inch squares and place on the cooling rack. Dip one corner of each treat into the chocolate, then return to the cooling rack and sprinkle with a little of the remaining raspberries. Let the chocolate cool completely, then serve.

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