Chocolate Coal Lumps Recipes

Steps:

• Line an 8-inch square baking pan with parchment, leaving a 1-inch overhang. Mix together the egg white, confectioners' sugar and cocoa in a bowl with a fork until smooth and very thick. (The mixture should hang on the fork in a blob without falling off.) Whisk in the vanilla and vinegar. Whisk in enough food coloring to turn the mixture a deep black color and the brown of the cocoa is no longer visible, 1/2 to 1 teaspoon.
• Combine the granulated sugar and 1/2 cup water in a small saucepan and stir until the mixture looks like wet sand. Using a wet pastry brush, wipe down the sides of the pot where any sugar has clung to the side. Cook over medium heat until the mixture registers 258 to 260 degrees F on a candy thermometer, 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture, stirring vigorously until smooth. Spread in the prepared pan and let harden and cool completely, about 2 hours.
• Lift the candy out of the pan using the parchment paper overhang as handles. Peel off the parchment and chip into small irregular-sized pieces using a chisel or a sturdy butter knife and rubber mallet.

Steps:

• 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. add the crushed oreos. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch lumps of coal.
• 2. just like rice krispies treats, except Oreos! lumps of coal --another awesome Christmas idea

Steps:

• Butter a 9x13-inch baking dish.
• Melt butter in a large saucepan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove saucepan from heat. Stir crushed cookies into marshmallow mixture until well coated.
• Press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. Cut into 2-inch squares.

Steps:

• First line a 13x9 inch pan with foil. Then spray with cooking spray. In a 4 quart microwaveable bowl. Microwave the butter uncovered on high for about 1 min or until fully melted. Then add in the marshmallows & toss to coat. Return to the microwave for about 2 more mins. Stirring after each minute until marshmallows are melted. & mixer is well blended. The add in the cereal & mix well.
• Next spoon the cereal mixture into the pan. Spray your hands with cooking spray & press the mixture firmly in the pan. Then cover with waxed paper & press a second 13x9 inch pan on top to compress it down. Remove the second pan& paper. Let cool completely for about 1 hour. Then remove from the pan, peel off the foil. Using a sharp knife, cut into 8 rows by 6 rows of bars to make 48 sqaures. Then line cookie sheet with waxed paper.
• Then in a 1 quart microwave bowl melt the chocolate & 1 Tbsp. of the shortening uncovered in high for about 1 min & 30 seconds. Make sure to stir. The contiune microwaving & stirring in 15 second intervals until melted & smooth. Then using 2 forks dip & roll each cereal square bar into coat. Place on the cookie sheet. And repeat with the remaining bars.
• Then sprinkle the coated bars with the black sprinkles. Then place in the freezer for 15 mins or the refrigerstor for 30 mins or until the chocolate has fully set. Then store in an airtight container or sealed plactic bag.