No bake chocolate covered raspberry hearts
Delicious sweet & soft no bake chocolate covered raspberry flavored heart cookies
Equipment
- 1-2 inch heart-shaped cookie cutter
Ingredients
Raspberry dough
- 1/4 cup butter softened
- 2 tbsp corn syrup
- 2 tsp raspberry extract
- 2.5 cups powdered sugar
Chocolate coating
- 8 oz semi-sweet chocolate chips
- 1/4 cup butter
Instructions
- Beat butter, corn syrup, and raspberry extract together.
- Stir in the powdered sugar until a crumbly dough forms, add half the powdered sugar at a time.
- Use your hands to work the dough into a ball. It will be stiff, if it’s too dry to form a ball, add a few drops of water, but be careful - you want a very stiff dough, not soft.
- Sprinkle powdered sugar on a countertop, or large piece of parchment paper, and roll the dough out to about ¼ inch thickness.
- Use 1-2 inch heart-shaped cookie cutters to cut out hearts, and place on a parchment-lined sheet. Roll dough scraps back out, and repeat until all the dough is used up. Place the tray in the refrigerator and let chill for 30 minutes.
- Place chocolate chips and remaining butter in a double boiler, and microwave-safe bowl. Gently heat until chocolate is melted, or in the microwave, heat for 15 seconds at a time, checking between each until the chips are melted, stir the butter and chocolate together until mixed well.
- Remove the heart dough cookies from the fridge. Using a fork, dip each heart into the chocolate, shake off excess, and place back on parchment paper. It can be helpful to use a toothpick to push hearts off the fork.
- Decorate with sprinkles, if desired, before the chocolate sets. Chill in the refrigerator until chocolate is set and/or you’re ready to serve.
Notes
You can use coconut oil in the chocolate coating in place of butter if desired. The coconut oil is thinner, which makes coating the hearts a little easier, but you will need to keep them stored in the refrigerator or a very cool place since coconut oil melts easier.
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