Chocolate Cookie Crumb Crust Recipes Recipe For Meatloaf

HOW TO MAKE CHOCOLATE COOKIE CRUMBS

Steps:

• Preheat the oven to 350 °F. Line a half sheet baking sheet with a Silpat silicone mat or parchment paper and set aside.
• In a bowl medium bowl, cream the butter and sugar together using a hand mixer on high speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
• In a small bowl, sift the flour and cocoa powder together to remove any lumps. Whisk in the salt.
• Add the flour mixture and vanilla extract (if using) to the butter mixture. Use a spatula to just combine, then stir with the mixer on low speed until the crumb mixture is uniform, scraping down the sides and bottom of the bowl as needed. The dough will be dry and crumbly.
• Pour the crumb mixture onto the baking pan and spread it to approximately ½-inch thick.
• Bake the crumb mixture for 10 minutes, rotating after 5 minutes. Remove the pan from the oven and stir the crumbs around so it bakes evenly. Return the pan to the oven and bake for an additional 10 minutes. Cool the crumbs on the pan for about 10 minutes.
• Break up the larger chunks, then transfer the crumbs to the bowl of a food processor. Pulse until they are a small and uniform, about 20 seconds.
• Since these crumbs are dry, they store well in an airtight container at room temperature for a week or two, and freeze well in a ziplock bag.
• This recipe makes 1½ cups of cookie crumbs, enough to mix into ice cream or make a small cookie pie crust (see the Recipe Notes for how to make a cookie crumb pie crust).

HOW TO MAKE A CRUMB CRUST

Steps:

• Stir the ingredients together. Press into an ungreased pie or springform pan. Optional: For a crispier crust, bake at 350ºF for 5 minutes. Cool before filling.

CHOCOLATE COOKIE CRUMB CRUST

Steps:

• Place rack to middle position and pre heat oven to 350 degrees F.
• Place cookies in large zip-lock plastic bag and crush with rolling pin.
• (Or use food processor) Transfer crumbs to medium bowl, drizzle with butter, and mix with fingers until well combined Pour crumbs into 9-inch Pyrex pie plate.
• Press crumbs evenly onto bottom and up sides of pie plate.
• Refrigerate for 20 minutes to firm crumbs, Bake until crumbs are set, about 10 minutes.
• Cool on wire rack.

CHOCOLATE WAFER CRUST

Steps:

• Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.

HOMEMADE CHOCOLATE COOKIE CRUMBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
• Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.

CHOCOLATE COOKIE CRUST

Steps:

• Preheat the oven to 350°F (175°C).
• Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
• Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.

YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and butter.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.

CHOCOLATE CRUMB CRUST

Steps:

• Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.

CHOCOLATE COOKIE CRUST

Steps:

• Put the cookies in the container of a food processor; process them until they are finely ground.
• Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
• Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.
• Bake in a 350° oven for 6-8 minutes or until crisp.
• Let cool completely before filling.
• May wrap crust in plastic wrap and freeze for 1 month.

CHOCOLATE CRUMB CRUST

Steps:

• In a bowl combine all ingredients; mix well to combine.
• Press into a 9-inch pie plate.
• Bake 350 degrees F for 8 minutes.
• Cool completely.
• Fill as desired.

CHOCOLATE CRUMB CRUST

Steps:

• Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Set aside to cool.

CHOCOLATE COOKIE CRUMB CRUST

Steps:

• Place cookies in large resealable plastic bag; press bag to remove excess air, then seal bag. Use rolling pin to crush cookies to form fine crumbs.
• Add butter; squeeze bag to evenly moisten crumbs.
• Press crumb mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Use immediately or refrigerate until ready to fill.