Chocolate Dipped Orange Crisps Food

CHOCOLATE-DIPPED ORANGE CRISPS

Steps:

• 1 Position racks in the upper and lower thirds of the oven; preheat to 200 degrees
• 2 Line two baking sheets with parchment paper
• 3 Use a mandoline to cut the oranges into 24 very thin slices
• 4 Discard any pits (sometimes found even in navel oranges), then arrange the orange slices on the baking sheets in a single layer
• 5 Sprinkle them with the sugar
• 6 Bake (upper and lower racks) for about 2 hours, until the oranges are dried and crisp, rotating the baking sheets from top to bottom and front to back after 1 hour
• 7 Cool completely
• 8 Line the baking sheets with wax paper
• 9 Place the chocolate in a small microwave-safe bowl
• 10 Microwave on HIGH in 30-second intervals, stirring after each time until the chocolate is just melted and smooth
• 11 Dip the orange slices in chocolate to coat them halfway, returning them to the wax paper-lined baking sheets once they are dipped
• 12 (Tip the bowl as needed to get coverage once the chocolate level gets low
• 13 )
• 14 Refrigerate for 30 minutes, or until set

CHOCOLATE-DIPPED ORANGE COOKIES

Steps:

• For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
• Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
• When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
• Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
• While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
• Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY

Steps:

• Peel orange into slices and insert lollipop sticks.
• Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
• Dip orange slices halfway in chocolate, and then in each topping of your choice.
• If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
• *Additional oranges can be used to increase serving size
• Enjoy!