Best 10 Orange Chocolate Crisps Recipes

ORANGE INFUSED CHOCOLATE CRISPS

Steps:

• In a large bowl, mix together corn flakes and rice krispies.
• In a medium heat-proof bowl, melt the chocolate over simmering water, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water. Add the orange zest into the melted chocolate and pour the chocolate over the corn flake mixture. Gently mix everything with a rubber spatula until all the cereal is coated with chocolate.
• Using a large cookie scoop (or 1/4 measuring cup), scoop out the mixture and drop it on a baking sheet, lined with silicone mat or parchment paper. Let it dry for at least 2 hours, or until firm. Store in airtight container at room temperature for up to 5 days.

CHOCOLATE-DIPPED ORANGE CRISPS

Steps:

• 1 Position racks in the upper and lower thirds of the oven; preheat to 200 degrees
• 2 Line two baking sheets with parchment paper
• 3 Use a mandoline to cut the oranges into 24 very thin slices
• 4 Discard any pits (sometimes found even in navel oranges), then arrange the orange slices on the baking sheets in a single layer
• 5 Sprinkle them with the sugar
• 6 Bake (upper and lower racks) for about 2 hours, until the oranges are dried and crisp, rotating the baking sheets from top to bottom and front to back after 1 hour
• 7 Cool completely
• 8 Line the baking sheets with wax paper
• 9 Place the chocolate in a small microwave-safe bowl
• 10 Microwave on HIGH in 30-second intervals, stirring after each time until the chocolate is just melted and smooth
• 11 Dip the orange slices in chocolate to coat them halfway, returning them to the wax paper-lined baking sheets once they are dipped
• 12 (Tip the bowl as needed to get coverage once the chocolate level gets low
• 13 )
• 14 Refrigerate for 30 minutes, or until set

ORANGE CHOCOLATE CHIPS (2 INGREDIENTS ONLY)

Steps:

• Wash and dry 2 oranges. Cut about 1/2 inch off the top and bottom of the oranges. Slice the rest part of the oranges into 1/8-inch-thick or even thinner slices.
• Air fry* (see notes) the orange chips at 225°F (110°C) for about 45 minutes, or until completely dry. They will turn crispy as they cool.
• Melt 1 cup of white chocolate chips over water bath - Place chocolate chips in a bowl, and set the bowl in hot water, gently stir the chocolate chips until melted.
• Dip one side of an orange chip in the melted chocolate. Rest dipped orange chips on a cooling rack or on a parchment paper to harden up, with the chocolate side facing up.
• Store them in a container with lid in the fridge. They will stay good for a week.

ORANGE CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

ORANGE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
• Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
• Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

ORANGE CRISPIES

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, extract and salt. Add flour; mix well. Drop rounded tablespoonfuls of dough 2 in. apart onto ungreased baking sheets., Bake at 375° until edges begin to brown, about 10 minutes. Cool for 1-2 minutes; remove from pans to wire racks. Sprinkle warm cookies with sugar.

ORANGE CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 375°F.
• Combine the first eight ingredients and using a pastry cutter or fork make a coarse meal.
• In a separate bowl combine the milk, egg, orange juice and vanilla extract until smooth.
• Add the liquid ingredients to the dry ingredients with a rubber spatula or wooden spoon just until blended. Turn the dough into a floured surface and knead slightly five or six times.
• Roll the dough out to 3/4 inch thick and cut into rounds with a floured 2 inch biscuit cutter. Sprinkle tops with coarse sugar before baking.
• Bake 15-18 minutes or until golden brown.

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY

Steps:

• Peel orange into slices and insert lollipop sticks.
• Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
• Dip orange slices halfway in chocolate, and then in each topping of your choice.
• If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
• *Additional oranges can be used to increase serving size
• Enjoy!

ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)