Chocolate Walnut Chow Mein Bites
Chocolate Walnut Chow Mein Bites are a delicious and easy-to-make treat perfect for any occasion. Made with simple ingredients, these bites are sweet, salty, chewy, and delightful!
Chocolate Walnut Chow Mein Bites are a delicious and easy-to-make treat perfect for any occasion. Made with simple ingredients, these bites are sweet, salty, chewy, and delightful!
- Carbohydrate 29.46087639132 g
- Cholesterol 0.756 mg
- Fat 12.390420816 g
- Fiber 2.20312126234446 g
- Protein 1.87681346424 g
- Saturated Fat 6.3910939203 g
- Serving Size 1 1 Serving (45g)
- Sodium 36.6446370492 mg
- Sugar 27.2577551289755 g
- Trans Fat 0.5579653073496 g
- Calories 215 calories
Step-by-step
- In a double boiler, melt 6 oz. semisweet chocolate chips, 6 oz. butterscotch chips, and 1 oz. cooking paraffin.
- Stir continually, until all chips and paraffin are melted and the mixture is smooth.
- Remove from heat and add 3 oz. can of chow mein noodles and ? cup chopped English walnuts.
- Stir, until the noodles and walnuts are well-coated with the chocolate/butterscotch mixture.
- Let sit to cool, stirring occasionally.
- When the mixture begins to lose its gloss (after about an hour), spoon the candy by teaspoonfuls onto a pan lined with waxed paper.
- (Dont let the candy set up before spooning it out.)
- When you have all the candy spooned onto waxed paper, let the candy set up.
- You can speed up this process by placing your trays of candy in the refrigerator or freezer.
- These store best in the refrigerator or freezer.
- Just remove them from the refrigerator or freezer about a half hour before you plan to serve them.
- This is a treat that is not overly sweet, and it is very quick and easy to make!
- I hope you enjoy it!
Swapping standard wheat-based chow mein noodles for thin rice noodles alters both the crunch and the structural integrity of these confections. Rice noodles absorb less fat from the chocolate mixture while delivering a lighter, more shattering bite. Confection candy utilizing paraffin wax shares deep historical roots with classic mid-century American drop candies, designed specifically to stabilize melting fats at room temperature. Controlling heat application remains the single factor determining whether this mixture sets properly or seizes entirely.
The Double Boiler Rule
Direct heat scorching ruins chocolate instantly. Steam heating provides the gentle, indirect thermal transfer required to melt semisweet chips, butterscotch chips, and paraffin wax uniformly. Stir the mixture continually over simmering water until the paraffin dissolves completely and the liquid turns glossy. Remove the vessel from the heat source immediately before folding in chopped English walnuts and noodles. Watch the surface gloss closely during cooling. Spoon the mixture onto waxed paper precisely when the shine begins to dull, typically after about 60 minutes, to ensure the drops hold their shape without crumbling.
- If the chocolate seizes, the cause is usually stray water droplets; discard the batch.
- Chill trays in the refrigerator or freezer to accelerate the hardening process.
- Store finished candies chilled, but temper them at room temperature for 30 minutes before serving.
