CRISPY CHOCOLATE LOG
"Our teacher challenged our class to use the microwave for more than defrosting and reheating leftovers," write Michael Saunders and Andy Lyness of West Delaware Middle School in Manchester, Iowa. "This crispy jelly roll is one of our favorite microwave recipes."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.
Nutrition Facts : Calories 429 calories, Fat 20g fat (12g saturated fat), Cholesterol 13mg cholesterol, Sodium 246mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
OLD FASHIONED CHOCOLATE ROLLS
I never heard of "Chocolate Rolls" until I married my husband. These were a family favorite when he was growing up so I eventually learned how to make them even though my mother-in-law did not use a recipe..I prepare mine a little differently than she did, but the taste is the same and they became a family favorite in our house...
Provided by Karen Mahan
Categories Other Desserts
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. In large mixing bowl, combine flour, salt, and shortening with pastry blender until mixture is crumbly.
- 2. Gradually add water until dough forms and holds together.
- 3. Prepare filling in small saucepan. Melt margarine and stir in cocoa and enough sugar to make a spreading consistency paste. Leave pan on lowest heat and stir occassionally while completing rolls.
- 4. Separate dough into small handfuls. Roll into a ball and then flatten on floured surface. Roll out to form a thin round crust.
- 5. Place a heaping tablespoon of chocolate mixture on the dough and spread to within about 3/4 in. of outside edge of the dough. Roll dough up lengthwise and seal up the ends and fold them over to the top.
- 6. Place on ungreased cookie sheet. Repeat until all dough is used.
- 7. Bake at 375 degrees for 25 min. or until crust is lightly browned.
ENGLISH CHOCOLATE CRISPS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 large crisps
Number Of Ingredients 4
Steps:
- Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
CRISP CHOCOLATE WAFERS
Steps:
- Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
- While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
- Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
- About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
- Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
- Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
- Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container
RICE KRISPIES CHOCOLATE ROLL
Make and share this Rice Krispies Chocolate Roll recipe from Food.com.
Provided by Kat2355
Categories Candy
Time 15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- For outside of roll, melt together corn syrup and sugar.
- When mixture bubbles, remove from heat and add the rest of the "outside" ingredients.
- Grease a cookie sheet and put greased wax paper on it.
- Spread the Rice Krispies mixture evenly on the wax paper.
- In a bowl, mix filling ingredients together.
- Spread filling on Rice Krispies mixture and roll up like a jelly roll.
- Slice when cool, and store in the refrigerator.
Nutrition Facts : Calories 189.5, Fat 7.9, SaturatedFat 3.1, Cholesterol 9.6, Sodium 113, Carbohydrate 28.6, Fiber 1, Sugar 17.4, Protein 2.9
CRISPY PEANUT BUTTER CHOCOLATE LOG
Delicious variation of the Rice Krispies® treat.
Provided by Tours71
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
- Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
- Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
- Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
- Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 50 g, Cholesterol 10.2 mg, Fat 15.4 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 182.2 mg, Sugar 32.1 g
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