Crunchy Chocolate Cups Recipes

CRUNCHY HEMP CHOCOLATE CUPS

Steps:

• Place unbleached baking cups in a mini-muffin pan.
• Make your own double broiler by placing about 1 cup of water in a medium pot and setting a heat-safe bowl on top. Use a stainless steel bowl or heat-safe glass bowl.
• Place double broiler on stove set to medium heat.
• Add the coconut oil to the bowl.
• Once oil has melted, add the raw cacao powder and mix thoroughly.
• Add maple syrup and mix well.
• Remove pot from heat. Stir in hemp seeds and crispy rice until thoroughly combined.
• Distribute chocolate mixture into lined muffin pan. Sprinkle with hemp seeds or crispy rice if you prefer.
• Place muffin pan in the freezer for at least 30 minutes to let the chocolate harden.
• Once set, remove cups from muffin pan and keep in freezer until ready to serve.

CRUNCHY CHOCOLATE TRUFFLE CUPS

Steps:

• Place mini foil baking cup in each of 30 mini muffin cups. Spray foil cups with cooking spray.
• In medium bowl, place 3/4 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add crushed granola bars and marshmallows; mix well. Spoon slightly less than 1 measuring tablespoonful mixture into each muffin cup; gently press into cups.
• In small bowl, place 2/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Spoon melted chocolate over each crunchy truffle; smooth top with tip of spoon. Decorate with candy sprinkles.
• Refrigerate about 3 hours or until firm. Store covered in refrigerator.

COCONUT CRUNCH CHOCOLATE CUPS RECIPE

Steps:

• Line a mini muffin pan with paper liners.
• Place white chocolate and oil in a large microwave safe bowl and melt in 20 second increments. Stir in between increments. Stir until smooth.
• Add coconut and crispy rice.
• Drop tablespoons of mixture onto paper lined muffin pan. Add sprinkles, if desired. Let sit in room temperature until set, about 1 hour.

CRUNCHY CHOCOLATE CUPS

Steps:

• In a microwave-safe bowl, melt the chocolate chips, butterscotch chips and peanut butter chips over low heat; stir until smooth. Stir in cornflakes. Add the peanuts if desired. Let stand for 10-15 minutes or until slightly cooled. , Drop by teaspoonful into miniature foil cups placed on a 15x10x1-in. baking sheet. Refrigerate until set.

NO BAKE CHOCOLATE CRUNCH CUPS

Steps:

• Start by carefully melting the chocolate. Stir in the oil, if using. (I always use it, because it makes the chocolate much smoother.) You can either stir some nut butter in with the chocolate now or save it for later to add on top if you wish. Stir everything together with the rice crispies. Smooth into a lined muffin tin or mini muffin tin, OR use a mini cookie scoop and place on a parchment-lined plate. Refrigerate or freeze to set. Top with peanut butter if desired. I like to store leftovers in the fridge, but they can easily be taken to a party or left out at room temperature for a few hours without melting.View Nutrition Facts

CRUNCHY CHOCOLATE CHUNK COOKIES

Steps:

• In a medium bowl, sift together the flours and the baking soda; set aside.
• In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
• With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
• Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
• About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.
• Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.

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.

CRUNCHY CHOCOLATE CLUSTERS

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

CRUNCHY CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CRUNCHY CHOCOLATE-FIELDBERRY YOGURT CUP

Steps:

• Dissolve cocoa by whisking into water. Stir cocoa mixture into vanilla yogurt until well blended. Wash berries and dry well.
• Divide 1/3 of berries among four champagne or wine glasses, and then top with half of granola. Add half of chocolate yogurt, dividing among glasses.
• Repeat steps to make three more layers. Top with remaining 1/3 of berries. Decorate each cup with a mint leaf.
• VARIATION: Replace chocolate yogurt by a maple yogurt by adding 60 mL (1/4 cup) maple syrup to 375 mL (1 1/2 cups) plain yogurt. Number of servings of fruit and vegetables.