Chocolate Covered Raisins In The Microwave Food

RAISIN-ONI (CHOCOLATE RAISIN CLUSTERS)

Steps:

• For the simple syrup: In a saucepan bring 2 cups sugar and 1 cup water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup.
• For the Raisin-oni: Combine chocolate and simple syrup in a heat-proof bowl. Microwave for 1 minute 15 seconds, remove from microwave and stir to smooth consistency. Add raisins and 1 tablespoon water to the bowl and mix to completely cover all raisins. Using a spoon or small ice-cream scoop, scoop out raisins into clusters onto a waxed paper lined sheet pan. Once all RAISIN-ONI are formed, cover them with a sheet of waxed paper and plastic wrap, place in refrigerator and chill until firm.

CHOCOLATE-COVERED RAISINS

Steps:

• Gather the ingredients. Prepare a baking sheet by lining it with parchment paper or waxed paper and set aside.
• Place the chopped chocolate and the oil in a microwave-safe bowl and microwave until melted, stirring after every 30-second increment to prevent overheating.
• Once the chocolate is melted and smooth, add the raisins and stir until they're well coated with chocolate. The chocolate will leave a thin coating on the raisins.
• Scrape the chocolate-covered raisins onto the prepared baking sheet and try to separate them so there aren't any large clumps.
• Refrigerate the tray for about 15 minutes to set the chocolate. Break up any clumps into individual raisins.

CHOCOLATE COVERED RAISINS IN THE MICROWAVE

Steps:

• Put milk chocolate chips and white chocolate in microwave safe bowl.
• Microwave on high 1 minute and stir.
• Microwave another 45 seconds and stir until smooth. (all microwaves vary so you may have to microwave yours a bit more).
• Add raisins and stir. You can also add more raisin or sometimes I add peanuts too.
• Drop on a cookie sheet covered with wax paper.
• Cool and serve.

EASY CHOCOLATE-COVERED RAISINS (CROCK-POT)

Steps:

• Put chocolate ( milk and white) in crock pot on low.
• stir after 30 minutes to blend.
• continue cooking 10 minutes.
• add in raisins, blend.
• with teaspoon drop onto wax paper.
• let cool.
• enjoy!

CHOCOLATE COVERED RAISINS

Steps:

• melt chocolate discs in a double boiler.
• dump in raisins
• stir for a while.
• when raisins are fully covered in chocolate pour into strainer until all access chocolate is gone
• pour the raisins onto pan and let sit until dry
• eat.

CHOCOLATY RAISIN OAT BARS

Steps:

• In a microwave, combine milk and chocolate. Microwave on high for 2 minutes or until chocolate is melted; stir until smooth. Stir in raisins; set aside to cool slightly. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine the remaining ingredients; gradually add to creamed mixture and mix well (dough will be crumbly). Set aside half for topping. , Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking pan. Spread with the chocolate raisin mixture. Sprinkle with reserved crumb mixture; press down lightly. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CHOCOLATE COOKIES WITH CHOCOLATE COVERED RAISINS

Steps:

• Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
• Melt the butter in a saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
• Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
• Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Alternate Method for Food Processor owners:.
• Melt butter in micro.
• Finely chop chocolate in food processor with metal blade.
• Pour in warm melted butter and process till smooth.
• Add vanilla, brown sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend.
• Whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
• Remove dough and and fold in chocolate covered raisins.
• Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake about 13 to 15 minutes. Cool on a rack.