CHOCOLATE COVERED BLACKBERRIES RECIPES

Steps:

• Mix sugar, applesauce, egg, and vanilla extract together in a large bowl.
• Combine flour, baking powder, cinnamon, and nutmeg in a separate bowl. Pour into the applesauce mixture; mix until a thick dough forms. Place dough in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Combine blackberries and tapioca in a saucepan over low heat; cook and stir until mixture is the consistency of a runny jam, about 10 minutes. Remove from heat.
• Turn dough out onto a floured work surface; knead about 10 times. Divide dough into 2 pieces. Roll each piece to 1/4-inch thickness. Press 1 piece of rolled dough into the prepared baking dish.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spread chocolate over dough.
• Spread blackberry mixture over the chocolate. Cover blackberry mixture with the second piece of dough.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Let cool before before slicing, at least 15 minutes.

Steps:

• Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.
• Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.