Chocolate Nut And Raisin Crunch Recipes

CHOCOLATE NUT & CRAISIN CLUSTERS

Steps:

• Melt chocolate chips in microwave for about 2 minutes.
• Chips will not appear melted.
• However, stir them to distribute the heat and get them melted.
• Add nuts and craisins, stirring until well coated.
• Drop teaspoonfuls onto a wax-paper lined cookie sheet.
• Place into refrigerator for about 1 hour.
• Note: if doubling the recipe, microwave time does not double.
• Check chips at about 2 1/2 minutes and add small amounts of time until chips are melted.
• It takes a bit under 3 minutes for a double recipe in my microwave.

CRUNCHY CHOCOLATE CLUSTERS

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

NUGGETS (NUT, RAISIN AND CHOCOLATE CHIP) COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugar on low until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, soda and salt and add to creamed mixture, beating for 1 minute.
• Stir in vanilla, chocolate chips, nuts and raisins.
• Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown.
• Cool completely on wire racks.

YUM-YUM CHOCOLATE RAISIN BRAN BARS

Steps:

• Preheat oven to 325 degrees F.
• Mix together dry ingredients, crushing gently with hands.
• Add wet ingredients and mix together.
• Pour into greased 8x8" pan and bake for 40-45 minute.
• This will look dryed out on top like brownies do.
• May add 1/2 cup chocolate chips. (I used sugarfree).

CHOCOLATE, NUT, AND RAISIN CRUNCH

Steps:

• Line a baking sheet with nonstick aluminum foil. Set aside.Place the chocolate in a heavy small saucepan over low heat. Cover and cook, stirring occasionally, for 12 to 15 minutes, or until the chocolate has melted. Add the peanuts and raisins and blend well.Using a metal spatula, spread the chocolate mixture into a rectangle, approximately 6 x 5 inches (the mixture will be about 1/2 inch thick), on the prepared baking sheet. Freeze the chocolate mixture for 15 minutes. Remove the baking sheet from the freezer and transfer the chocolate mixture to a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Chocolate, Nut, and Raisin Crunch can be kept in an airtight container in the freezer for up to a month.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

CHOCOLATE NUT CRUNCH

Steps:

• Grease a 15" X 10" cookie sheet and set aside.
• Place sugar, butter, salt and water in heavy saucepan. Cook over medium heat, stirring, until mixture reaches soft-ball stage (234F-240F on candy thermometer).
• Stir in 1/2 cup nuts and pour onto prepared cookie sheet. Spread with greased spatula to about 1/4" thickness and set aside until cool.
• Place chocolate in heavy saucepan and cook over low heat until melted. Spread melted chocolate over cooled nut mixture. Sprinkle with remaining 1/2 cup nuts.
• Set aside until chocolate is firmly set.
• Break into pieces as you would peanut brittle.
• Store in airtight container.
• NOTE: You may even want to drizzle some melted white chocolate or sprinkle red or green sprinkles for serving during the holidays.