HOW CHOCOLATE DIAMONDS ARE MADE RECIPES

DOUBLE CHOCOLATE DIAMONDS | BETTER HOMES & GARDENS

Double Chocolate Diamonds | Better Homes & Gardens image

The rich bittersweet chocolate that covers the cookies gives crushed candy canes a dark backdrop and nicely offsets their sweetness in this cookie recipe.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 21 minutes

Prep Time 45 minutes

Yield about 50 cookies

Number Of Ingredients 10

Ingredients

½ cup butter, softened
1 cup packed brown sugar
½ cup unsweetened cocoa powder
2 tablespoons milk
2 teaspoons vanilla
½ teaspoon baking soda
1?? cups all-purpose flour
1?¼ cups bittersweet or semisweet chocolate pieces
1 tablespoon shortening
½ cup crushed candy canes (about 6)

Steps:

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, milk, vanilla, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Shape dough into a smooth ball. If necessary, cover and chill dough about 30 minutes or until dough is easy to handle.
Preheat oven to 375 degrees F. Divide dough in half. On a lightly floured surface, roll a portion of the dough 1/4 inch thick. Using a 2-1/2x1-3/4-inch diamond-shape cutter, cut out dough. Place cutouts 2 inches apart on ungreased cookie sheet. Bake in preheated oven for 6 to 8 minutes or until edges are firm. Cool for 1 minute on cookie sheet. Transfer to a wire rack and let cool completely.
In a small saucepan, combine chocolate pieces and shortening. Cook and stir mixture over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. Place on waxed paper. Sprinkle each cookie with crushed candy canes. Let stand about 30 minutes or until chocolate is set. Makes about 50 cookies.

Nutrition Facts : Calories 78 calories, CarbohydrateContent 11 g, CholesterolContent 5 mg, FatContent 4 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 28 mg

DOUBLE CHOCOLATE DIAMONDS - SMUCKER'S

Double Chocolate Diamonds - Smucker's image

Total Time 2 hours 0 minutes0S

Prep Time 20 minutes0S

Cook Time 18 minutes0S

Yield 24

Number Of Ingredients 13

Ingredients

No-Stick Cooking Spray
1 cup Butter Flavor All-Vegetable Shortening
1 cup Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup Jif® Creamy Peanut Butter
1 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Salt
1 1/4 cups semi-sweet chocolate chips
1 Smucker's® Hot Fudge Topping
1/2 cup chopped walnuts

Steps:

1. HEAT oven to 350°F. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Coat with no-stick cooking spray.
2. BEAT shortening, peanut butter and brown sugar in large bowl with mixer at medium-high speed until creamy. Beat in eggs and almond extract until smooth. Add flour, baking powder and salt. Mix at low speed just until combined. Spread into prepared pan.
3. BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
4. PLACE chocolate chips in large microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in 15 second intervals until melted and smooth. Stir in hot fudge topping. Microwave on HIGH 15 seconds. Spread over warm baked bars. Sprinkle with walnuts. Chill 1 hour or until chocolate layer is firm.
5. LIFT bars from pan with foil and place on cutting board. Cut into diamonds by cutting on the diagonal from corner to corner both directions forming a large "X". Beginning at one center cut, make 1 1/2-inch parallel diagonal cuts on both sides. Repeat with other center cut to form diamonds. Store in refrigerator.

Nutrition Facts : Calories 280, CarbohydrateContent 31, CholesterolContent 20, FatContent 17, FiberContent 2, ProteinContent 4, SaturatedFatContent 4, ServingSize 1 bar, 1/24 of recipe, SodiumContent 100, SugarContent 20

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