To store: These will keep in airtight containers, layered up between baking paper, in a cool place for up to 1 month. This no bake, 3 ingredient recipe for moreish chocolate raisin clusters is great fun to make with kids. Directions In a heavy 3-qt. Place the chopped chocolate and the oil in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Enter the email address associated with your account, and we'll send you a link to reset your password.

Chocolate-Covered Raisins are a classic candy that's easy to make at home. Add the remaining raisins and coat well, then spoon another 24 clusters onto the remaining baking sheet. Store chocolate-covered raisins in an airtight container in the refrigerator for up to a week. Subscribe to delicious. I added almond slivers and crushed walnuts to mine, with the raisins, as my family likes them better than peanuts. https://www.food.com/recipe/easy-chocolate-covered-raisins-crock-pot-278661 Melt the milk chocolate in the same way as the dark chocolate. Leave to cool and set. You'll never buy a box at the store again! They were fantastic! Takes 25 minutes to make, plus cooling and setting, 300g dark chocolate (no more than 50% cocoa solids), broken up. 6 (4oz) packages Baker's semisweet baking chocolate 6oz semisweet chocolate chips 1oz edible paraffin wax 1 20oz canister of raisins Scrape the chocolate-covered raisins onto the prepared baking sheet and try to separate them, so there aren’t any large clumps. Oh, I LOVE Chunky bars -- now I have a sensible alternative. Melt chocolate with condensed milk and vanilla in heavy small saucepan over low heat, stirring … please click this link to activate your account. These are amazing. And watch videos demonstrating recipe prep and cooking techniques. would be great with craisins,too- i used blanched slivered almonds,because that's what i had- the trick will be to eat just 1 serving! You must be logged in to rate a recipe, click here to login. Eat these chocolate-covered raisins on their own, or add them to trail mixes, snack mixes, or yogurt. 2 cups semisweet chocolate chips (12 oz package). Easy to make - delicious with carob chips, too! Place the chopped chocolate and the oil in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Use a teaspoon to place 24 small clusters of the raisins onto 2 lined baking sheets. Put the dark chocolate in a bowl over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Tried with milk chocolate also. Melt the chocolate in a double-boiler (I use a mixing bowl and a large pot with about 2" of boiling water). magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Line 4 large baking sheets with baking paper. magazine. Refrigerate the tray to set the chocolate, for about 15 minutes, then break up any clumps into individual raisins. delish! Prepare a baking sheet by lining it with parchment paper or waxed paper and set aside for now.