Chocolate Dipping Sauce For Savannah Bow Tie Cookies Food

CHOCOLATE-DIPPED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

CHOCOLATE COOKIES WITH DIPPING BAR

Steps:

• For the cookies: Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. Add the flour, cocoa powder and salt, and mix together until the dough comes together. Place plastic wrap on the surface of the dough and refrigerate for 2 hours.
• Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment.
• Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake.
• Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely.
• Melt the almond barks in separate bowls in the microwave. Dip half of each cookie into the white almond bark and half into the chocolate bark. Immediately sprinkle or press toppings from the Dipping Bar over both sides of the cookies. Gently set on parchment paper or another nonstick surface and allow to cool before serving.

QUICK & EASY CHOCOLATE SAUCE

Steps:

• In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.

EASY CHOCOLATE DIPPING SAUCE

Steps:

• Melt the chocolate in a double boiler and allow to cool until tepid.
• Blend in the whipping cream and liqueur, mixing well and serve immediately.
• SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels

SAVANNAH BOW TIES WITH CHOCOLATE DIPPING SAUCE

Steps:

• Let pastry stand at room temperature for 20 min or until easy to roll. Unfold pastry on a lightly floured surface.
• Roll into a 14" square.
• Cut square in half, use a fluted pastry wheel if you have one.
• Preheat the oven to 400ºF.
• Crumble almond paste in a small mixing bowl.
• Add egg yolk, brown sugar, and milk; beat with an electric mixer on medium speed until well mixed.
• Spread filling over 1 puff pastry half. (Filling will be very stiff. To make spreading easier, drop dollops of filling uniformly over pastry. Spray a piece of waxed paper with non-stick spray. Press almond paste evenly over entire pastry. Spray paper as often as needed to prevent sticking).
• Place remaining pastry half on top of filling.
• Cut dough into 14 - 1" wide strips, then cut the strips in half to make 28 pieces.
• Twist each piece twice, to form like a bow tie.
• Place twists about 2" apart on cookie sheets covered in foil or parchment paper.
• Brush twists with slightly beaten egg white. Sprinkle with sugar - coarse if available.
• Bake for 12-15 minute or until golden brown.
• Transfer to wire racks to cool. Serve with Dipping Sauce.
• DIPPING SAUCE:.
• In a saucepan stir together sugar, cornstarch and salt.
• Crumble candy bars in 1 at a time.
• Gradually stir in cream, and cook over medium heat until chocolate is melted.
• Temper egg yolk with 1/2 cup of hot sauce; add back to pot, and cook and stir until mixture comes to a boil.
• Remove from heat.
• Stir in vanilla and pour into a serving bowl.

CHOCOLATE DIPPING SAUCE FOR SAVANNAH BOW TIE COOKIES

Steps:

• In saucepan stir together sugar, cornstarch and salt. Over medium heat add crumbled candy bars one at a time. Gradually stir in cream. Cook and stir over medium heat until chocolate melts. Temper egg yolk with 1/2 cup of hot chocolate sauce. Then add the egg yolk mixture back into the pot and cook. Stir until mixture comes to a boil. Remove from heat, add vanilla. Pour into serving bowl. **Any leftover can be poured into custard cups, refrigerated and served as a pudding.

SAVANNAH BOW TIES {PAULA DEEN} RECIPE - (4.3/5)

Steps:

• Let pastry stand at room temperature 20-40 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14" square. Cut square in half with a fluted pastry wheel. Preheat oven to 400°F. FOR FILLING: Crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar and milk. Beat with an electric mixer on med-speed until well mixed. Spread filling over 1 pastry half*. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1" wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2" apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar {coarse sugar if available} Bake 14-15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce. *Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.