Chocolate Dipped CocoRolls

Makes 20-25 pieces


1 4 ounce 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


  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 Salted Caramel CocoRolls halfway into melted chocolate, allowing excess chocolate to run off. Allow chocolate to set slightly, roughly 20-30 seconds, then quickly roll the chocolate-covered end of each Salted Caramel CocoRolls into the chopped pistachios, pressing gently to ensure that nuts adhere.
  3. Place nut-covered Salted Caramel CocoRolls onto parchment-lined cookie sheets and allow chocolate to harden completely. You may refrigerate the dipped cookies for 5-10 minutes to help harden chocolate more quickly. Once chocolate has fully hardened, remove Salted Caramel 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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