Chocolate Crisps Candy Recipes

ROCKY ROAD CANDIES

Steps:

• Line a 9 x 13 inch pan with wax paper.
• In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.

ENGLISH CHOCOLATE CRISPS

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.

20 EASY CHOCOLATE CANDIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate candy in 30 minutes or less!

CHOCOLATE CRISPS

Steps:

• To set up: Line the bottom of a 10 x 15 inch baking sheet with waxed or parchment paper, leaving a 2inch overhang at each end. Line a second baking sheet or tray with wax paper and place next to your work surface.
• To temper chocolate: Melt 3/4 of the chopped chocolate (24 ounces semisweet) with the shortening in the top of a double boiler over simmering water or a bowl that sits in a pan of very hot (but not simmering) water. Stir the chocolate constantly as it melts, being very careful not allow chocolate to overheat or to allow even one drop of water to enter bowl. When just about smooth (one or two small pieces of chocolate may remain visible), immediately remove the chocolate from the stove and briskly stir in the remaining chopped chocolate. Stir constantly until perfectly smooth.
• To assemble chocolate crisps: When smooth, stir in cereal and, when well combined, use a large rubber spatula to help pour into prepared baking sheet. Use an offset metal spatula to spread chocolate mixture evenly in pan, then lift pan and give it one or two good rap's on the counter to remove any air bubbles and assure an even layer. Place in freezer (uncovered) for no longer than 5 minutes, then remove and, using sturdy cookie cutters (plain or flutted), cut chocolate into shapes. As you cut, gently push chocolates out of the cutter onto second sheet, lined with wax paper.
• Note: Since cutting cooled chocolate into shapes takes a little muscle, place a pot holder or a folded dry kitchen towel over top of cutter to protect your hand.
• To wrap and store: If desired, wrap crisps individually in colored foil wrappers (available in stores that specialize in candy making). Alternatively, store unwrapped crisps in a tin, separated by sheets of wax paper. Tempered chocolate should be stored at a comfortable room temperature.
• Shaping Variation
• To form drop candies: After tempering chocolate, choose any type of addition: i.e. crispy cereal, cocktail peanuts, raisins, walnuts, minimarshmallows, mini m & m's, diced chewy caramels and the list goes on... After stirring in your chosen addition, drop mixture by heaping teaspoonfuls onto wax paper lined tray, with 1inch in between each mound. When finished, place tray in the freezer for 3 to 5 minutes (no longer). Remove and let sit at room temperature until completely set. Store in an airtight tin, separated by sheets of wax paper.
• Chocolate Variation and Temperature Guide
• Beginners should stick to working with the darker chocolates (semisweet, bittersweet and dark sweet). The lighter chocolates (milk and white chocolate) are more heat sensitive because of the milk solids.
• If you feel more confident using a chocolate thermometer, purchase a mercury thermometer specifically designed for chocolate. When melting the initial bulk of chocolate, don't allow the temperature to rise above 118F. At 115F, it's the right time to remove the bowl from heat and stir in remaining chopped chocolate. After stirring until smooth, check temperature. The darker chocolates should be cooled to 90F to be in proper condition after setting. Lighter chocolates should be cooled to 86F. Keep stirring briskly until desired temperature is reached, then chocolate is ready to work with as directed in your given recipe.

CHOCOLATE CRISPS - CANDY

Steps:

• Melt the butter in a saucepan; break the chocolate into smaller pieces and melt with the butter. Stir.
• Add rice crispies and raisins (or other ingredient of your choice).
• Pour the mixture into a 9 x 13 inch pan or cookie sheet with raised edges; should be lined with parchment paper.
• Let the mix cool and cut/break into smaller pieces.
• Keep refrigerated.

SODA CRACKER CHOCOLATE CANDY

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.

CHOCOLATE TOFFEE CANDY CRISPS

Steps:

• 1. Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch pan (jelly roll pan) with foil. Grease the foil lined pan with shortening.
• 2. Place crackers in a single layer to cover the bottom of the pan (breaking them if needed to fit)
• 3. In a medium saucepan,over medium heat, combine butter and brown sugar. Whisk constantly and when it begins to boil gently, start timing and let it boil gently for 3 minutes, stirring constantly. Take off heat after the 3 minutes.
• 4. Pour toffee layer over cracker lined pan. Spread if needed to cover the crackers. (work quickly, as it does tend to harden quickly)
• 5. Bake toffee covered crackers in preheated 375 degree oven for 5 minutes.
• 6. Take out of oven and sprinkle the chocolate chips evenly over the entire pan. Let sit a few minutes, and with a spatula spread the melting chocolate chips to create an even chocolate layer. If using nuts, sprinkle nuts evenly over the chocolate.
• 7. Let completely cool to the point of the chocolate being hardened. Cut into about 48 squares. Be ready for it to disappear!