Chocolate Dipped CocoRolls

Makes 20-25 pieces

Ingredients:

1 4 oz bag Sun Tropics Salted Caramel CocoRolls
1 cup dark chocolate chips OR 2- 3 oz dark chocolate bar, roughly chopped
½ cup shelled, roasted pistachios, finely chopped

Directions:

  1. Place chopped pistachios into a shallow bowl and set aside. Melt chocolate in double boiler over low heat on stove top.
  2. Using your fingers, dip CocoRolls halfway into melted chocolate, allowing excess chocolate to run off. Allow chocolate to set slightly, roughly 20-30 secs., then quickly roll the chocolate-covered end of each CocoRolls into the chopped pistachios, pressing gently to ensure that nuts adhere.
  3. Place nut-covered CocoRolls onto parchment-lined cookie sheets and allow chocolate to harden completely. You may refrigerate the dipped cookies for 5-10 mins to help harden chocolate more quickly. Once chocolate has fully hardened, remove CocoRolls from sheets and store in an airtight container in a cool, dry location, using parchment to separate each layer of cookies in the container.

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