Best 6 Chocolate Sticks Recipes

CHOCOLATE ORANGE STICKS

Steps:

• Boil water and sugar in a saucepan over medium heat.
• Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We're only concerned with the peel here.
• Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
• When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
• Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
• Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
• Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.

CHOCOLATE-TOPPED MARSHMALLOW STICKS

Steps:

• In a microwave, melt chocolate chips and 2 teaspoons shortening; stir until smooth., Insert one lollipop stick into each marshmallow. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chips with remaining shortening; drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa. Store in an airtight container.

CHOCOLATE STICKS

Steps:

• Preheat oven to 350 F
• Grease a baking sheet.
• Blend the four, nuts and grated chocolate together on a pastry board.
• Make a well in the centre.
• Add sugar, vanilla sugar and egg to the well.
• Mix a littel to the dry ingredients into the egg mixture.
• Cut the cold butter into small pieces over the flour mixture.
• Work together all the ingredients quickly to make a smooth dough.
• Chill for 1/2 hour.
• Shape the dough into rolls about the thickness of a finger.
• Cut the rolls into 5 cm (2") pieces.
• Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
• Cool cookies.
• Glaze:.
• Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
• Dip the ends of the cooled cookies int the chocolate.
• Allow dipped cookies to cool on waxed paper until the chocolate has set.

CHOCOLATE-DIPPED PHYLLO STICKS

Steps:

• Preheat oven to 425°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Cover with a second sheet of phyllo; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo lengthwise in half; cut each half crosswise into 5 rectangles (4-1/2x2-3/4 in.). Tightly roll up rectangles jelly-roll style, starting with a long side. , Mix sugar and cinnamon. Lightly coat sticks with cooking spray; sprinkle with 1-1/2 teaspoons sugar mixture. Place on an ungreased baking sheet. Bake until lightly browned, 3-5 minutes. Remove to a wire rack to cool. Repeat with remaining ingredients., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip 1 end of each phyllo stick into chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate.

CHOCOLATE MINT STICKS

Steps:

• Preheat oven to 350.
• Grease a 9 inch square baking pan.
• Beat eggs.
• Add melted butter and sugar.
• Beat well.
• Add melted chocolate and peppermint.
• Beat.
• Add flour and nuts.
• Mix well.
• Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean.
• Remove from oven and set on trivet or rack to cool.
• Prepare filling.
• In small bowl, thoroughly blend butter and cream.
• Add sugar and peppermint.
• Mix well.
• Spread evenly over cooled baked layer.
• Prepare frosting.
• Melt chocolate and butter together in small pan over low heat.
• When filling is completely firm, spread frosting mixture on top.
• Refrigerate until chocolate is firm.
• Cut into 3/4 by 2 1/4 inch strips.

DONUT STICKS WITH CHOCOLATE SAUCE

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 375 degrees F.
• Mix together the sugar and cinnamon in a small bowl and set aside.
• Slice the seamless dough sheets into 1-inch strips from the shorter length of the dough. Make sure that the strips are not longer than your deep-fryer is wide. Twist each dough strip, and then drop, 3 at a time, into the fryer. Fry the donut sticks until golden brown and crisp, about 1 1/2 to 2 minutes, flipping with tongs about half way through. Remove the donuts from the fryer and dust with the cinnamon-sugar mixture. Serve with the chocolate sauce.
• In a heavy saucepan over medium heat, combine the first 6 ingredients and bring to a simmer. Whisk in the chocolate, vanilla, and butter and stir until the sauce is smooth.