Marbled Chocolate Dipped Treats Recipe By Tasty

Steps:

• Place the strawberries in a large bowl with the water, vinegar, and baking soda. Soak for 15 minutes to clean the berries. Transfer to a plate or tray lined with towels or paper towels and let dry completely.
• Insert a toothpick into the center of the stem end of each strawberry.
• Line a baking sheet with wax paper or parchment paper.
• In a 1-cup glass measuring cup or small microwave-safe bowl, melt 8 ounces of white chocolate in the microwave at half power in 30-second intervals, stirring between, until melted. Using a spoon or rubber spatula, stir in 1 teaspoon of melted coconut oil and ½ tablespoon of candy color maker until evenly distributed. Add ½ teaspoon (about 8 drops) of black food coloring to the cup of white chocolate. Using a toothpick, marble the food coloring into the white chocolate, being careful not to completely mix together.
• Dip 1-2 strawberries and 1-2 old-fashioned pretzels in the black and white marbled chocolate, slowly and carefully turning the berries in either direction for a more drastic marbled effect. Wipe off any excess chocolate before placing on the prepared baking sheet. Add the remaining ½ teaspoon (about 8 drops) of black food coloring as needed between dips to ensure the marbling remains visible.
• Make the marbled sandwich cookies: Tap the bottle of black food coloring in the bottom of 1-2 sandwich cookie molds so that a small amount of food coloring transfers to the bottom of the mold(s). Top with a spoonful of the marbled chocolate and swirl with a toothpick to create a prominent marbled look. Gently place a cookie in the center of the mold(s), being careful not to push all the way to the bottom, and top with more of the colored white chocolate, smoothing the surface and wiping the edges clean. Tap the mold on the counter a few times to release any air bubbles. If using a clear mold, look around the sides to be sure the white chocolate completely encases the cookie(s).
• Working with one color at a time, repeat with the remaining white chocolate, coconut oil, candy color maker and the blue, red, and purple food coloring to make more marbled white chocolate to dip the remaining strawberries, pretzels, and sandwich cookies. Let everything set at room temperature for 20-30 minutes.
• Once set, carefully remove the cookies from the mold. If they do not release easily, transfer to the freezer for 2-3 minutes, then try again. Transfer to the baking sheet with the strawberries and pretzels.
• Make the edible gold paint: In a small bowl, mix together the gold luster dust and vodka until smooth with a consistency slightly thicker than water. If too loose, slowly add a small amount of luster dust until the right consistency is reached. If too thick, slowly add 1-2 drops of vodka to thin. If the gold paint evaporates while working, add 1-2 drops of vodka to rehydrate.
• Paint the strawberries, pretzels, and cookies with the gold paint as desired. Let dry at room temperature for 10-15 minutes without disturbing, then transfer each strawberry to a mini cupcake liner.
• Assemble the boxes: In the bottom of a 10-inch square windowed box, place a 10-inch round cake board, white side up. Arrange 5 red roses with the petals at the top of the box and stems toward the bottom. Cover the stems evenly with shredded white paper. Place 3 strawberries at the base of the stems of the roses. Arrange 3 pretzels above the strawberries, and 3 cookies above the pretzels, just below the roses. Repeat with the remaining items in a second box.
• Serve immediately or store the boxes in the refrigerator for up to 3 days.
• Enjoy!

Steps:

• Line a baking sheet with waxed paper.
• Place pink, white, and orange candy candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
• Drizzle a few tablespoons of white and orange onto the pink base color using a spoon or whisk, but do not stir.
• Fully dip 1 strawberry into the pink base, twisting and turning when lifting up to create a marbled pattern. Allow the excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over the pink base. Repeat with remaining strawberries. Refrigerate the dipped strawberries until they harden, at least 15 minutes.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
• Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 minute or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
• Repeat microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.
• Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut dessert into bars. Store in tightly covered container in refrigerator.

Steps:

• Prepare cake batter according to package directions. Pour into a greased 15x10x1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips. , Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.