Chocolate Crackles Recipe 445

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.

CHOCOLATE CRACKLES

Steps:

• Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, add rice cereal, coconut and cocoa powder.
• Break up the chocolate and place it in a small heat-proof bowl. Microwave the chocolate, stirring every 20 seconds, until smooth and melted. Add coconut oil and stir until smooth.
• Pour the chocolate over the ingredients and stir quickly until all rice cereal is covered. Spoon out chocolate crackle mix into each cupcake liner.
• Place chocolate crackles in the fridge for at least 30 minutes to set. To serve, melt a little extra chocolate and drizzle over the top.

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.

CHERRY-CHOCOLATE CRACKLES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring. Reduce the mixer speed to low and beat in the flour mixture until combined. Fold in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/2 cup granulated sugar in a medium bowl and sift the confectioners? sugar into a separate bowl. Roll heaping tablespoonfuls of dough into balls, then roll each ball in the granulated sugar and then the confectioners' sugar; shake off any excess. Arrange 2 inches apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.

CHOCOLATE-ORANGE CRACKLES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

DOUBLE CHOCOLATE CRACKLES

Steps:

• Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
• Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

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!

SNOWY CHOCOLATE CRACKLE BISCUITS

Steps:

• Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn't touch the water), or in a microwave in short bursts. Set aside to cool.
• Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don't overmix it. Cover and chill for 1 hr.
• Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
• Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.