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Candied Fruit Platter Recipe

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"Yummy chocolate-dipped fruits make a perfect dessert and a pretty arrangement on your table. I like to use them for brunches or buffets." Dina Nicastro, Thornhill, Ontario

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Candied Fruit Platter Recipe

Prep: 1-1/4 hours

Yield: 20 Servings

65 10 75

Ingredients

Assorted fruit: sliced apples and starfruit, peeled quartered kiwifruit, cubed fresh pineapple, dried apricots, dried sliced pineapple and apples, and fresh strawberries, grapes and sweet cherries
Caramels and Tootsie Roll Midgees
Pretzel dipping sticks
1 package (11-1/2 ounces) milk chocolate chips
3 tablespoons shortening, divided
1 cup (6 ounces) semisweet chocolate chips
1/2 pound white candy coating, chopped
Toasted coconut and finely chopped pecans, optional

Directions

Prepare fruit; pat dry with paper towels. Microwave unwrapped candies, one at a time, for 10 seconds each. Wrap softened candies around strawberries and pretzel sticks as desired.
In a microwave, melt milk chocolate chips and 2 tablespoons shortening; stir until smooth. Repeat with semisweet chocolate chips and remaining shortening. Melt candy coating; stir until smooth.
Dip fruit and pretzels into melted coatings; decorate as desired. Sprinkle with coconut and pecans if desired. Place on waxed paper; let stand until set. Yield: varies.

Originally published as Candied Fruit Platter in Taste of Home April/May 2010, p14

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