Best Chocolate Covered Raisins Recipes

EASY CHOCOLATE-COVERED RAISINS (CROCK-POT)

Steps:

• Put chocolate ( milk and white) in crock pot on low.
• stir after 30 minutes to blend.
• continue cooking 10 minutes.
• add in raisins, blend.
• with teaspoon drop onto wax paper.
• let cool.
• enjoy!

CHOCOLATE COVERED RAISINS

Steps:

• melt chocolate discs in a double boiler.
• dump in raisins
• stir for a while.
• when raisins are fully covered in chocolate pour into strainer until all access chocolate is gone
• pour the raisins onto pan and let sit until dry
• eat.

CHOCOLATE COOKIES WITH CHOCOLATE COVERED RAISINS

Steps:

• Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
• Melt the butter in a saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
• Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
• Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Alternate Method for Food Processor owners:.
• Melt butter in micro.
• Finely chop chocolate in food processor with metal blade.
• Pour in warm melted butter and process till smooth.
• Add vanilla, brown sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend.
• Whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
• Remove dough and and fold in chocolate covered raisins.
• Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake about 13 to 15 minutes. Cool on a rack.

BROWNIES WITH CHOCOLATE-COVERED RAISINS

Steps:

• Preheat oven to 350°F. Butter 8-inch square pan with 2-inch-high sides. Stir butter and both chocolates in medium saucepan over low heat until melted. Remove from heat; cool to lukewarm.
• Using electric mixer, beat sugar and eggs in medium bowl until very thick and pale, about 3 minutes. Stir in melted chocolate mixture and vanilla. Mix flour, baking powder and salt in another medium bowl. Stir into chocolate mixture. Mix in chocolate-covered raisins.
• Pour batter into prepared pan. Bake until tester inserted into center comes out with a few moist crumbs attached and top cracks in places, about 30 minutes. Transfer to rack and cool in pan. (Can be made 1 day ahead. Cover with foil and let stand at room temperature.)
• Cut brownies into squares.

CHOCOLATE COVERED RAISINS IN THE MICROWAVE

Steps:

• Put milk chocolate chips and white chocolate in microwave safe bowl.
• Microwave on high 1 minute and stir.
• Microwave another 45 seconds and stir until smooth. (all microwaves vary so you may have to microwave yours a bit more).
• Add raisins and stir. You can also add more raisin or sometimes I add peanuts too.
• Drop on a cookie sheet covered with wax paper.
• Cool and serve.

OATMEAL COOKIES WITH CHOCOLATE COVERED RAISINS

Steps:

• Preheat oven to 350 degrees F. Mix the flour, baking soda, salt and cinnamon in a bowl and set aside. Beat the butter, baking spread and sugars together for 3 minutes on high speed until light and fluffy. Add the eggs and vanilla and beat an additional three minutes on high speed. Add the flour mixture slowly and in 2-3 batches until thoroughly mixed with the butter, sugar and eggs. Add the oatmeal and raisins last. Roll generous tablespoon of dough into balls and place on ungreased baking sheet. Bake for approximately 10 minutes. Watch the cookies at the baking time because they will brown quickly.