Chocolate Crackles Recipes

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CHOCOLATE CRACKLE COOKIES



Chocolate Crackle Cookies image

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

8 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners' sugar

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 CRACKLES



Chocolate Crackles image

Quick and easy homemade Chocolate Crackles.

Provided by Jessica Holmes

Categories     Dessert

Time 1h

Number Of Ingredients 5

120 grams (3 cups) Rice Bubbles or Rice Krispies
90 grams (1 cup) desiccated coconut
1 tablespoons cocoa powder
350 grams (2 and 1/3 cups) good quality dark or milk chocolate*, plus extra for drizzling
1 tablespoon coconut oil

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-ORANGE CRACKLES



Chocolate-Orange Crackles image

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

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, cut into pieces
5 ounces unsweetened chocolate, cut into pieces
2 cups granulated sugar
2 tablespoons Grand Marnier or other orange-flavored liqueur
3 large eggs, lightly beaten
1/2 cup confectioners' sugar

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.

CHOCOLATE CRINKLES II



Chocolate Crinkles II image

Chocolate cookies coated in confectioners' sugar...very good!

Provided by Dawn

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 5h

Yield 72

Number Of Ingredients 9

1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

Steps:

  • In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  • Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g

DOUBLE CHOCOLATE CRACKLES



Double Chocolate Crackles image

Provided by Food Network Kitchen

Yield 24 cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup white chocolate chips
1 cup confectioners' sugar

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.

CHOCOLATE CRACKLES



Chocolate Crackles image

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

70g rice krispies / rice bubbles
50g desiccated coconut
20g powdered sugar
4 tsp cocoa powder (any kind is fine, I used dutch process)
Pinch of salt
160g chopped chocolate (I used half milk and half dark)
25g refined coconut oil
70g rice krispies / rice bubbles
70g powdered sugar
50g desiccated coconut
2 Tbsp Cocoa (any kind is fine, I used dutch process)
Pinch of salt
125g refined coconut oil, melted

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.

FUDGY CHOCOLATE CRACKLE COOKIES



Fudgy Chocolate Crackle Cookies image

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

1 cup white sugar
2 large eggs
3 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ cup margarine, melted
1 cup all-purpose flour
9 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup white chocolate chips
3 tablespoons white sugar

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

CHOCOLATE CRACKLES



Chocolate Crackles image

Make and share this Chocolate Crackles recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 3h10m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 10

1 (6 ounce) package semi-sweet chocolate chips, 1 cup
1 cup brown sugar, firmly packed
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar

Steps:

  • MELT chocolate chips in a microwave safe bowl on MEDIUM (50% power) for 2 minutes; stir until smooth. Combine with brown sugar, oil and vanilla in medium bowl. Mix well.
  • ADD eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate about 3 hours.*
  • HEAT oven to 350ºF. Lightly spray a baking sheet with no-stick cooking spray.
  • PLACE powdered sugar in shallow dish or large resealable food storage bag. Shape dough into 1-inch balls. Roll in powdered sugar or add to bag and shake to coat.
  • PLACE about 2 inches apart on prepared baking sheet. Bake 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
  • TIP* Chilling the dough before baking is an important step to ensure the crackled finish.

Nutrition Facts : Calories 102.1, Fat 4.9, SaturatedFat 1.4, Cholesterol 11.8, Sodium 33.4, Carbohydrate 14.6, Fiber 0.8, Sugar 10.2, Protein 1.2

CHOCOLATE CRACKLES



Chocolate Crackles image

Make and share this Chocolate Crackles recipe from Food.com.

Provided by Terese

Categories     Dessert

Time 10m

Yield 24 cups

Number Of Ingredients 6

4 cups rice bubbles (Rice Crispies)
1 1/2 cups sifted icing sugar
1 cup desiccated coconut
3 tablespoons cocoa
250 g Copha
24 patty cake paper cups

Steps:

  • Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
  • Put in patty cups and refrigerated until chilled.

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Top Asked Questions

How do you make Choclate crackles?
Chocolate Crackles® are simple and easy to make and a hit at kids' birthday parties. 1. In a large bowl, mix the Kellogg's® Rice Bubbles®, icing sugar, cocoa & coconut. 2. Slowly melt the copha® in a saucepan over a low heat. Allow to cool slightly. Add to Rice Bubbles mixture, stirring until well combined. 3.
How do you make crackles without baking?
The crackles are easy to make, and because they don’t require baking, they’re a good activity for kids. You’ll need cocoa, confectioners’ sugar, dessicated (unsweetened) coconut, coconut oil, rice crispies and a touch of salt. Sift the cocoa and confectioners’ sugar into a bowl to get rid of the lumps.
How do you make Crackle muffin mix?
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 Can be stored in an airtight container in the fridge for up to 4 days
What is the recipe for a simple chocolate cake?
Directions. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. Preheat oven to 350 degrees F (175 degrees C).

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