Chocolate Dipped CocoRolls

the chocolate dipped coco rolls from this recipe post

Makes 20-25


1 4oz bag Sun Tropics Salted Caramel CocoRolls®
1 c dark chocolate chips OR 2-3oz dark chocolate bar, roughly chopped
½ c 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 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 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 minutes 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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