Chocolate Dipped CocoRolls
Makes 20-25 pieces
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
- Place chopped pistachios into a shallow bowl and set aside. Melt chocolate in double boiler over low heat on stove top.
- 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.
- 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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