Holiday Chocolate Recipes: Double-Dipped Sticks, Haystacks and More

Yes, it's that time of the year when foodies go crazy for homemade chocolate treats and candy. It's always nice to finish off a party or a meal with designer chocolates. Why not make your own gourmet chocolates using these quick and fun recipes? You can satisfy everyone's sweet tooth with some traditional treats, as well as some new and unique goodies.

Easy Chocolate Haystacks

This is the type of haystack made in Atlantic , New Jersey, right on the Boardwalk!

1 bag (12oz) of semisweet chocolate pieces
2-3 tablespoons of water
2-3 tablespoons of butter.
Pinch salt
1 bag (14 oz flaked coconut

Melt chocolate butter, water and salt in a microwavable bowl for one minute. Take out and quickly stir.. At the same time , lightly toast coconut in toaster oven on low (around 250 degrees Farenheit) for about one minute. Add coconut to chocolate and mix thoroughly. Using a teaspoon or tablespoon, (the size is up to you) Drop balls on a buttered cookie sheet. Let harden in a cool, dry place for two to three hours. Yields around 48-50 small haystack candies, and 24- 25 larger ones.

Note - You can also make these in milk and white chocolate too

Double-Dipped Sticks

1 box pretzel rods
1-2 tablespoons water
1-2 tablespoons butter or margarine
1 12 oz. bag chocolate morsels
1 16 oz .bag caramel
Red and green sprinkles fro decorating

Put caramel and 1-2 table spoons of water in a microwavable bowl and microwave on high for one minutes. Stir until smooth. Dip half the pretzel rod into the caramel and set on greased cookie sheet. .Add any broken rods to the caramel and coat them completely. Set aside in fridge or cool dry place.for about half an hour.
Now melt the chocolate morsels with two to three tablespoons of butter or margarine in microwave on high for one minute. Stir to make sure chocolate is thoroughly blended. Now dip rods and pieces into this and set back on waxed paper. Sprinkle on. red and green sprinkles. Let candy harden.

Mocha Almond Bark

1 12 oz. package semisweet chocolate morsels
2 large tablespoons black coffee.
1-2 tablespoons butter or margarine
1 1oz bag slivered almonds