3 oz semi-sweet chocolate, chopped or shredded
1/2 tbsp vegetable oil
1 cup good sized, moist raisins


Line a baking sheet with waxed paper.

Melt the chocolate along with the vegetable oil in a sauce pan or a double boiler until the texture is smooth and there are no pieces of unmelted chocolate.

Add the raisins to the chocolate mixture stirring until the raisins are well coated. The coating will be thin, almost like a light glaze.

Place the chocolate coated raisins on the baking sheet with the wax paper. Try to avoid the raisins drying in clumps. Separate any clumped raisins if you can. I’ve found a toothpick to be helpful with this.

Put the entire baking sheet in the refrigerator for 15 to 30 minutes or until the chocolate has set. Remove the tray from the refrigerator and separate any clumped raisins. The Chocolate Covered Raisins can be stored in an airtight container in the refrigerator for up to a week.

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