CHOCOLATE CRACKLES
Quick and easy homemade Chocolate Crackles.
Provided by Jessica Holmes
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, add rice cereal, coconut and cocoa powder.
- Break up the chocolate and place it in a small heat-proof bowl. Microwave the chocolate, stirring every 20 seconds, until smooth and melted. Add coconut oil and stir until smooth.
- Pour the chocolate over the ingredients and stir quickly until all rice cereal is covered. Spoon out chocolate crackle mix into each cupcake liner.
- Place chocolate crackles in the fridge for at least 30 minutes to set. To serve, melt a little extra chocolate and drizzle over the top.
Nutrition Facts : ServingSize 1 crackle, Calories 234 calories
CHOCOLATE CRACKLES
Categories Treats
Number Of Ingredients 5
Steps:
- Line a standard 12 cup muffin tray with paper cases
- Melt Copha in microwave on high or in a saucepan until fully melted. Mix rice bubbles, icing sugar, cocoa powder and desiccated coconut in a large bowl. Add in the melted Copha, and stir to combine
- Spoon crackle mix evenly into the prepared muffin cups. Place in fridge for 1 hour to set
CHOCOLATE CRACKLES
Chocolate Crackles are a classic New Zealand and Australian Kid's Birthday Party Classic! It is super simple, requires no baking, and can easily be made gluten free or Vegan. This recipe for Chocolate Crackle has two versions - the more nostalgic tasting one made with coconut oil and cocoa, and a fancy chocolate crackle made with chocolate.
Provided by Erin Clarkson
Categories No Bake
Time 10m
Number Of Ingredients 13
Steps:
- Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
- In a large bowl, combine the rice bubbles, coconut, powdered sugar, cocoa powder, and salt.
- In a heatproof bowl set over a pot of simmering water (make sure the bowl does not touch the water), or in a microwave, melt the chocolate. Add the coconut oil and mix until well combined. The heat of the chocolate should be enough to melt the coconut oil, but re-warm very briefly to help incorporate if needed.
- Pour the chocolate mixture into the bowl of dry ingredients, and mix well with a spatula until well combined.
- Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
- Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
- Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
- In a large bowl, combine rice bubbles, powdered sugar, desiccated coconut, cocoa, and salt. Add the coconut oil and mix well to combine.
- Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
- Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
CHOCOLATE-ORANGE CRACKLES
These mouth-watering chocolate cookies deliver a delicious and sophisticated citrus punch from the addition of orange liqueur. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield About 48 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder and salt in a medium bowl; set aside.
- Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
DOUBLE CHOCOLATE CRACKLES
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
CRACKLE COOKIES
Because these cookies crack on top, my granddaughter thinks I make a mistake when I bake them-until she takes a bite! They're very close to my Mama's wonderful chocolate cookie recipe. -Ruth Cain, Hartselle, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Preheat oven to 350°. With sugared hands, shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CRACKLE
Quick and easy candy dish! Using saltine crackers believe it or not! We went to a party and this was a dish to pass -- that disappeared first! (If you like Heath bars, you'll love this recipe!)
Provided by CJ Berry
Categories Candy
Time 20m
Yield 40-50 pieces
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Line a baking pan with aluminum foil.
- Lay the saltine crackers in the pan (single layer), you may not use the whole pkg depending on the size of the pan.
- Sometimes I have 3-6 crackers left over.
- In a saucepan melt the butter and sugar together.
- Bring to a boil.
- When comes to a boil, pour over the crackers.
- Put cracker pan in oven and bake for 10 minutes (DO NOT OVER BAKE-- EXACTLY 10 MIN).
- It will caramelize a little.
- Remove from oven and sprinkle the chocolate chips over the top.
- When the chips begin to melt spread to the edges of the pan.
- Cool completely.
- When completely cool break randomly into small pieces (about 1 inch works well).
- This recipe is so easy and quick!
- At our house it rarely lasts more than a day--our kids and their friends beg us to make it when they come over too!
- Enjoy!
Nutrition Facts : Calories 129.3, Fat 6.2, SaturatedFat 3.2, Cholesterol 6.1, Sodium 139.8, Carbohydrate 18.5, Fiber 0.8, Sugar 9.7, Protein 1.4
CHOCOLATE CRACKLE COOKIES
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
- Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.
CHOCOLATE CRACKLE
Rice Krispie cakes with syrup
Provided by Anya Newell
Time 25m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Melt the margarine and syrup in a pan
- Stir in the cocoa. When mixed, remove from the heat
- Add the dried milk and mix well
- Stir in the cornflakes and bran flakes making sure they are fully coated with the mixture
- Spread the mixture into shallow tins
- Place into a refrigerator to set
FUDGY CHOCOLATE CRACKLE COOKIES
Fudgy chocolate cookies with white chocolate chips, coated in sugar. Dough can be prepared the day before and chilled overnight.
Provided by Kristen Moreland
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h40m
Yield 25
Number Of Ingredients 11
Steps:
- Mix 1 cup sugar, eggs, oil, and vanilla together in a large bowl until well blended. Stir in melted margarine. Stir in flour, cocoa, baking powder, and salt. Mix until well blended. Stir in white chocolate chips. Mix until well blended.
- Cover and chill until dough is firm enough to shape into balls, about 1 hour.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
- Roll dough into 1 1/2-inch balls. Roll balls in remaining 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until crackled on top and slightly firm to the touch, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.6 g, Cholesterol 16.4 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 77.5 mg, Sugar 13.7 g
SNOWY CHOCOLATE CRACKLE BISCUITS
Roll balls of dough in icing sugar to give these chocolate biscuits their 'crackle' effect. They make perfect presents for kids to make at Christmas time
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes 45-50
Number Of Ingredients 9
Steps:
- Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn't touch the water), or in a microwave in short bursts. Set aside to cool.
- Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don't overmix it. Cover and chill for 1 hr.
- Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
- Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.06 milligram of sodium
CHOCOLATE CRACKLE COOKIES
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
Provided by Dr.JenLeddy
Categories Dessert
Time 43m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
- Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F and lightly grease 2 baking sheets.
- Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
CHOCOLATE CRINKLE COOKIES
The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
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