CRACKLE TOP FUDGE SAUCE
Hot fudge sauce that hardens over the ice cream.
Provided by Kathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the confectioners' sugar, butter and heavy cream. Cook, stirring constantly, until smooth. Do not allow the mixture to boil. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth. Allow the mixture to cool slightly before using. May be kept in a covered container for a few days at room temperature, or refrigerated for up to 1 week.
Nutrition Facts : Calories 181 calories, Carbohydrate 15.1 g, Cholesterol 25.4 mg, Fat 14.5 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 9 g, Sodium 46.3 mg, Sugar 12.1 g
FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)
These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.
Provided by Karen..
Categories Dessert
Time 15m
Yield 30-48 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
- Dust hands with confectioners' sugar and shape dough into 1" balls.
- Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes or until center is JUST SET.
- Remove from pans after a minute or so and cool on wire racks.
- *My Notes*:.
- I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
- I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
- Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
- And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
WILDLY WICKED CHOCOLATE FUDGE CRACKLE COOKIES
These cookies are guaranteed to satisfy even the most wicked chocolate craving. They have a deep chocolate flavor (due to the small amount of flour used) and a soft and chewy texture (due to the addition of corn syrup). Be sure to chill the dough before baking, or the cookis might spread and flatten too much. For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar, For chocolate-mint cookies, omit the espresso powder and add 1/2 tsp. peppermint extract.
Provided by Chef mariajane
Categories Drop Cookies
Time 16m
Yield 18 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter 3 large (18x13-inch) baking sheets.
- Melt 1 1/2 cups chocolate chips in heavy saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.
- Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and extract in medium bowl to blend., Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes.,.
- Drop dough (it will be soft) by well mounded Tablespoonfuls onto prepared sheets spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, abut 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).
Nutrition Facts : Calories 196.1, Fat 9, SaturatedFat 5.2, Cholesterol 23.5, Sodium 26.9, Carbohydrate 30.9, Fiber 1.8, Sugar 24.6, Protein 2.2
MILK CHOCOLATE FUDGE CRACKLES
Make and share this Milk Chocolate Fudge Crackles recipe from Food.com.
Provided by oilpatchjo
Categories Canadian
Time 28m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- In a glass bowl in microwave, melt shortening and semi-sweet chocolate chips on Medium (50%). Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.
- Mix in sweetened condensed milk and vanilla. Add next 4 ingredients; mix well to combine. Cover with plastic wrap and refrigerate for 1 ½ hours up to 8 hours.
- Sift icing sugar in a shallow bowl. Between palms of hand, roll pieces of chilled dough to form 1 ¼" (3 cm) balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly. Repeat with remaining dough and remaining icing sugar, spacing about 1 ½" (4 cm) apart on baking sheet.
- Bake each sheet in preheated oven for 11 - 13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.
- Note: For a chewier, softer crackle, try Eagle Brand Regular Sweetened Condensed Milk.
Nutrition Facts : Calories 146.9, Fat 6, SaturatedFat 2.6, Cholesterol 20.9, Sodium 50.8, Carbohydrate 21.9, Fiber 0.7, Sugar 15.2, Protein 2.4
CHOCOLATE FUDGE SPRINKLE-CRINKLE BISCUITS
Make a batch of these fun chocolate fudge sprinkle-crinkle biscuits. Kids will love helping out - especially decorating with sprinkles!
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Whisk in the eggs one at a time, until fully combined.
- Mix the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until you form a soft dough. If the dough feels very soft, transfer it to the fridge and chill for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Tip the sprinkles into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sprinkles to coat - you might have to press the sprinkles on, particularly if you've chilled the dough. If they're not sticking well, roll the balls of dough between your hands until the mixture warms up a little. Repeat with the remaining dough, then put, evenly spaced, on the baking tray.
- Bake in the centre of the oven for 10 mins - they will crinkle as they cook. The biscuits will firm up as they cool so don't overcook them. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 72 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
FUDGY CHOCOLATE CRACKLE COOKIES
Fudgy chocolate cookies with white chocolate chips, coated in sugar. Dough can be prepared the day before and chilled overnight.
Provided by Kristen Moreland
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h40m
Yield 25
Number Of Ingredients 11
Steps:
- Mix 1 cup sugar, eggs, oil, and vanilla together in a large bowl until well blended. Stir in melted margarine. Stir in flour, cocoa, baking powder, and salt. Mix until well blended. Stir in white chocolate chips. Mix until well blended.
- Cover and chill until dough is firm enough to shape into balls, about 1 hour.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
- Roll dough into 1 1/2-inch balls. Roll balls in remaining 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until crackled on top and slightly firm to the touch, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.6 g, Cholesterol 16.4 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 77.5 mg, Sugar 13.7 g
CHOCOLATE FUDGE CRINKLE BISCUITS
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
- Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
CAKE MIX FUDGE CRINKLE COOKIES
Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
- Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g
FUDGE CRACKLES
Make and share this Fudge Crackles recipe from Food.com.
Provided by Shy617
Categories Drop Cookies
Time 53m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking powder and salt. Set aside.
- Melt 1 cup of semi-sweet chips, unsweetened chocolate and butter in microwave.
- Let cool slightly.
- Beat sugar and eggs until thick and creamy.
- Mix in melted chocolate and vanilla.
- Stir in flour until just mixed.
- Fold in remaining semi-sweet chips and pecans.
- Chill 30 mins.
- Drop by rounded tablespoon fulls on to ungreased cookie sheet.
- Bake at 350 for 8 mins or until tops are cracked and shiny.
- Cool 3-5 mins and remove to wire racks to cool.
Nutrition Facts : Calories 113.1, Fat 6.5, SaturatedFat 3.3, Cholesterol 20.2, Sodium 35.5, Carbohydrate 14.4, Fiber 1.2, Sugar 10.8, Protein 1.6
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