CHOCOLATE WAFER STACK-UPS
Number Of Ingredients 14
Steps:
- 1. Stir together flour and salt. Set aside.2. In large mixing bowl, beat the 1/2 cup margarine and granulated sugar until light and fluffy. Add egg, vanilla and melted chocolate. Beat well. Add KELLOGG'S RICE KRISPIES, flour mixture and nuts. Mix until well combined. Drop rounded teaspoon onto baking sheets coated with cooking spray. Using bottom of glass, press dough into flat rounds.3. Bake at 325°F about 10 minutes or until set. Cool slightly before removing from baking sheets. Place on wire racks. Cool completely.4. Prepare Vanilla Icing by combining all the Icing ingredients, beating until smooth. Spread half the cookies with the Icing and place remaining cookies to top of icing. Spread top cookie with Icing. Sprinkle with additional chopped walnuts, if desired. Store in airtight container.
Nutrition Facts : Nutritional Facts Serves
NO-BAKE CHOCOLATE YULE LOG WITH CHOCOLATE MUSHROOMS
Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 10
Number Of Ingredients 9
Steps:
- Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
- On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
- Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
- Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
- Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 42 g, Cholesterol 66.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 12.9 g, Sodium 171 mg, Sugar 24.8 g
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- In a large mixing bowl, whisk the heavy cream until it just starts to thicken. Add the sugar, malt powder, and vanilla and continue whisking until soft to medium peaks form; the cream should be floppy and light. (Note: You can start the whipping process in a stand mixer or with a handheld mixer, but finish whipping the cream by hand to prevent over-beating the cream.)
- Place a chocolate wafer on a sheet pan. Drop a rounded teaspoon of whipped cream (I used a small spring-form ice cream scoop) onto the center of the wafer. Use the back of the spoon or your finger to pat the mound of whipped cream into a flattened disk, leaving about 1/8-inch to 1/4-inch space around the edge of the cookie. Gently press another wafer on top of the whipped cream until the frosting is flush with the edges. Continue until you have stacked 6 cookies to make one "mini" cake, finishing off with a coat of whipped cream. (For a more polished look, you can pipe the whipped cream over the tops of the cakes after you have assembled them.)
- Repeat the process with the remaining chocolate wafers. If the whipped cream starts to firm up while you are assembling the cakes (you want it to be fairly loose), stir in a tablespoon or two of heavy cream as needed to keep it malleable. The "stiffer" the cream, the less smooth and professional the edges will look.
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