FRUIT AND NUT CHOCOLATE CHUNKS
Categories Candy Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Dried Fruit Raisin Cashew Pistachio Winter Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 36 candies
Number Of Ingredients 6
Steps:
- Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
- While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.
- Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.
CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
- Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
- When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.
FRUIT & NUT CHOCOLATE FUDGE
Most Iraqis are obsessed with raisins and currants. This recipe contains these ingredients. I took into consideration that maybe some of the ingredients are not available in the markets or a little bit expensive! This is an easy to make chocolate fudge.
Provided by bugsbunnyfan
Categories Bar Cookie
Time 15m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a 20cm/8inch square cake tin.
- Break the chocolate into pieces and place it in a bowl with the butter and evaporated milk.
- Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted, and the ingredients are well combined.
- Cook's tip:.
- Vary the nuts used in this recipe; try making the fudge with almonds, brazil nuts, walnuts or pecans.
Nutrition Facts : Calories 162.7, Fat 8.8, SaturatedFat 4.6, Cholesterol 3.2, Sodium 12.4, Carbohydrate 23.7, Fiber 2.3, Sugar 19, Protein 2.1
CHUNKY FRUIT 'N' NUT FUDGE
Variations on this fudge are endless, but this recipe is my favorite. Besides five types of chips, it includes everything from dried fruit to nuts. Every bite is packed with flavor and crunch.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-3/4 pounds.
Number Of Ingredients 13
Steps:
- In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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