Chocolate Crackles Recipes

Steps:

• In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
• Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
• Bake 10 to 12 minutes, until cookies crackle and dough doesn't look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Steps:

• Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
• Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
• Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
• Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

Steps:

• Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
• Put in patty cups and refrigerated until chilled.

Steps:

• In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
• Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
• Preheat oven to 400°F and lightly grease 2 baking sheets.
• Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

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!

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.