Best 9 Chocolaty Apricots Recipes

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line a baking sheet with parchment or wax paper.
• Place the crushed walnuts into a small bowl, and shredded coconut into a second bowl. And have the bottle of colorful sprinkles nearby.
• First, start with melting dark chocolate. Melt dark chocolate first in a small bowl either in microwave, stirring every 30 seconds, or on stove top in a double boiler.
• Holding the apricot by the tip, dip most of the fruit into the melted chocolate. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.
• Sprinkle one side of the apricot with crushed walnuts, or with coconut or colored sprinkles.
• Place the candy on parchment paper, and repeat for the remaining apricots.
• Place in the refrigerator to set for approximately 10 to 15 minutes. Best served at room temperature.
• yields: 2 to 4 dozen

CHOCOLATE CHIP-APRICOT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

EASY CHOCOLATE-APRICOT BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan generously with cooking spray.
• Mix oil, water, and eggs together in a bowl. Stir in brownie mix until just moistened. Spread 2/3 of the batter into the prepared pan.
• Bake in the preheated oven for 25 minutes.
• While brownies are baking, warm apricot jam in a small saucepan over medium-low heat.
• Remove brownies from the oven and sprinkle chocolate chips over top. Spread warm jam over the entire surface. Drop spoonfuls of the remaining brownie batter over the surface of the jam.
• Return to the oven and continue to bake until edges are dry but brownies still look slightly underdone, 20 to 25 minutes. Remove from the oven and allow to cool.

DARK CHOCOLATE APRICOT COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
• Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

CHOCOLATE, WALNUT AND APRICOT COOKIES

Steps:

• Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
• Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.

CHOCOLATE COVERED APRICOTS

Steps:

• In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
• Add shortening; stir until blended.
• Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.

CHOCOLATE CHIP APRICOT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.