Chocolate Crispies Recipes

ENGLISH CHOCOLATE CRISPS

Steps:

• Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
• Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
• Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.

CHOCOLATE KRISPIES

Steps:

• Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
• Remove from the heat and add the cocoa powder. Mix inches.
• Add the Rice Krispies and mix well to coat evenly.
• Drop tablespoonfuls of the mixture into paper cases. Chill in the fridge until set.

COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

CHOCOLATE RICE KRISPIES TREATS

Steps:

• Butter a 9x13x2 inch dish.
• Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
• Add Rice Krispies. Mix well.
• Spread into dish.
• Chill, then cut into squares.

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

CHOCOLATE-COVERED CRISPIES

Steps:

• In a microwave, melt candy bars and 1/2 cup butter; stir until blended. Stir in cereal. Pat into a greased 11x7-in. pan. , Melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture. Refrigerate until firm. Cut into bars.

CRISPY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
• Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

CHOCOLATE CRISPS

Steps:

• To set up: Line the bottom of a 10 x 15 inch baking sheet with waxed or parchment paper, leaving a 2inch overhang at each end. Line a second baking sheet or tray with wax paper and place next to your work surface.
• To temper chocolate: Melt 3/4 of the chopped chocolate (24 ounces semisweet) with the shortening in the top of a double boiler over simmering water or a bowl that sits in a pan of very hot (but not simmering) water. Stir the chocolate constantly as it melts, being very careful not allow chocolate to overheat or to allow even one drop of water to enter bowl. When just about smooth (one or two small pieces of chocolate may remain visible), immediately remove the chocolate from the stove and briskly stir in the remaining chopped chocolate. Stir constantly until perfectly smooth.
• To assemble chocolate crisps: When smooth, stir in cereal and, when well combined, use a large rubber spatula to help pour into prepared baking sheet. Use an offset metal spatula to spread chocolate mixture evenly in pan, then lift pan and give it one or two good rap's on the counter to remove any air bubbles and assure an even layer. Place in freezer (uncovered) for no longer than 5 minutes, then remove and, using sturdy cookie cutters (plain or flutted), cut chocolate into shapes. As you cut, gently push chocolates out of the cutter onto second sheet, lined with wax paper.
• Note: Since cutting cooled chocolate into shapes takes a little muscle, place a pot holder or a folded dry kitchen towel over top of cutter to protect your hand.
• To wrap and store: If desired, wrap crisps individually in colored foil wrappers (available in stores that specialize in candy making). Alternatively, store unwrapped crisps in a tin, separated by sheets of wax paper. Tempered chocolate should be stored at a comfortable room temperature.
• Shaping Variation
• To form drop candies: After tempering chocolate, choose any type of addition: i.e. crispy cereal, cocktail peanuts, raisins, walnuts, minimarshmallows, mini m & m's, diced chewy caramels and the list goes on... After stirring in your chosen addition, drop mixture by heaping teaspoonfuls onto wax paper lined tray, with 1inch in between each mound. When finished, place tray in the freezer for 3 to 5 minutes (no longer). Remove and let sit at room temperature until completely set. Store in an airtight tin, separated by sheets of wax paper.
• Chocolate Variation and Temperature Guide
• Beginners should stick to working with the darker chocolates (semisweet, bittersweet and dark sweet). The lighter chocolates (milk and white chocolate) are more heat sensitive because of the milk solids.
• If you feel more confident using a chocolate thermometer, purchase a mercury thermometer specifically designed for chocolate. When melting the initial bulk of chocolate, don't allow the temperature to rise above 118F. At 115F, it's the right time to remove the bowl from heat and stir in remaining chopped chocolate. After stirring until smooth, check temperature. The darker chocolates should be cooled to 90F to be in proper condition after setting. Lighter chocolates should be cooled to 86F. Keep stirring briskly until desired temperature is reached, then chocolate is ready to work with as directed in your given recipe.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

NO-BAKE CHOCOLATE RICE KRISPIE BARS

Steps:

• In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.