Two Tone Chocolate Crackles Recipes

CHOCOLATE CRACKLES (NO COPHA, NO HASSLE)

Steps:

• Arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best).
• Place cereal and coconut in a large mixing bowl and set aside.
• Place the chocolate and butter in a microwave dish and melt in microwave on low heat
• Add Honey and stir quickly to ensure chocolate mixture is smooth and completely melted.
• Stir chocolate mixture into cereal mixture and blend evenly.
• Drop spoonfuls of chocolate-cereal mixture into paper muffin cups.
• Place in freezer for 10 minutes uncovered.
• Serve at room temperature.
• Store remaining crackles in airtight container in the freezer for up to 5 days.

CHOCOLATE CRACKLE

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!

DOUBLE CHOCOLATE CRACKLES

Steps:

• 1. 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.
• 2. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Put the confectioner's sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioner's sugar until well coated. Place 1 inch apart on the baking sheets.
• 3. Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in a airtight container up to 1 week.