Chocolate Crackles Recipes

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!

CHOCOLATE CRACKLES

Steps:

• Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
• In a large bowl, combine the rice bubbles, coconut, powdered sugar, cocoa powder, and salt.
• In a heatproof bowl set over a pot of simmering water (make sure the bowl does not touch the water), or in a microwave, melt the chocolate. Add the coconut oil and mix until well combined. The heat of the chocolate should be enough to melt the coconut oil, but re-warm very briefly to help incorporate if needed.
• Pour the chocolate mixture into the bowl of dry ingredients, and mix well with a spatula until well combined.
• Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
• Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.
• Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
• In a large bowl, combine rice bubbles, powdered sugar, desiccated coconut, cocoa, and salt. Add the coconut oil and mix well to combine.
• Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
• Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.

CHOCOLATE CRACKLES

Steps:

• Line a standard 12 cup muffin tray with paper cases
• Melt Copha in microwave on high or in a saucepan until fully melted. Mix rice bubbles, icing sugar, cocoa powder and desiccated coconut in a large bowl. Add in the melted Copha, and stir to combine
• Spoon crackle mix evenly into the prepared muffin cups. Place in fridge for 1 hour to set

CHOCOLATE CRACKLES

Steps:

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

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 COOKIES

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.

CHOCOLATE CRACKLE COOKIES

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.

CHOCOLATE CRINKLES II

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.