Chocolate Apricot Bites Fruchocs Food

CHOCOLATE DIPPED APRICOT BITES

Steps:

• Line a baking sheet with parchment paper.

CHOCOLATE CHIP-APRICOT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOLATE APRICOT BITES (FRUCHOCS)

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a bowl combine the flour, sugar, and cocoa powder.
• Mix the butter into the bowl with the dry ingredients. Stir until well combined, the mixture is dry, and doesn't form a dough.
• Lightly grease the small slice tray then add the base and press down so it is flat.
• Bake the base in the oven for 8 minutes then remove and let cool.
• In a bowl add the condensed milk and orange food coloring. This step is done here so you can easily mix and adjust the color. Often food colors are bought in packs of four and the orange color requires 1 drop of red to 3 of yellow. Check packets for specific instructions.
• Add the apricots and coconut and stir well so well distributed.
• Add the apricot mixture to the slice pan on top of the chocolate base. Smooth and press down to create an even layer.
• Bake in the oven for 20 minutes, it will look slightly dry but will not brown. Leave aside to cool for at least 30 minutes before adding the chocolate layer.
• Place the chocolate and butter in a heatproof bowl over a pot with about 1 inch of water. Slowly heat the water which will heat the chocolate. Stir occasionally and monitor so it doesn't overheat.
• Using a butter knife drizzle the chocolate back and forth over the top of the apricot slice. This can be in parallel lines, crisscrossed, or similar. Continue to add until all the chocolate is gone. Leave for 30 minutes for the chocolate to set.
• Cut the slice to serve. This is a very rich slice so small bite-sized pieces work best, but if desired it can also be cut into more generous serving proportions as a dessert slice.

APRICOT-CHOCOLATE PECAN PIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
• Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
• Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
• Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

EASY APRICOT BITES

Steps:

• Stir cream cheese until smooth; pipe or spoon into apricot halves. Sprinkle tops with pistachios.

CHOCOLATE CHIP APRICOT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

WHITE CHOCOLATE APRICOT JAM CAKE BITES

Steps:

• Melt butter in pan; remove from burner.
• Add 1 cup to white choc chips. Don't stir!
• In a medium mixing bowl, beat eggs and sugar.
• Stir in chocolate/butter mixture and vanilla.
• Combine flour and salt and add to mixture; combine.
• Pour half batter in to a greased 9-inch square baking pan.
• Bake 325°F for 15-20 minutes or until golden.
• Melt jam in small saucepan over low heat.
• Spread over warmed crust.
• Stir in extra choc chips to the batter.
• Drop batter by spoonfuls over jam.
• Bake 30-35 minutes, or until toothpick comes out clean.
• Let cool; cut into bite-size cakes and gobble up!

CHOCOLATE CHIP APRICOT BARS

Steps:

• Make apricot filling:
• In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
• Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.
• Make chocolate chip mixture:
• In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.
• Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. Cool confection completely in pan on a rack. Sprinkle confection with confectioners' sugar and cut into 16 bars.