Crispy Chocolate Log Recipes

CRISPY PEANUT BUTTER CHOCOLATE LOG

Steps:

• Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
• In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
• Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
• Press this mixture evenly into your prepared pan.
• Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
• Top with frosting.
• Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
• Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
• Cut into 1/2-inch slices.

CRISPY PEANUT BUTTER CHOCOLATE LOG

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.

CRISPY CHOCOLATE LOG

Steps:

• Line a 15-in. x 10-in. baking 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. (Grease hands well to pat down the rice cereal mixture)
• In a microwave-safe bowl, combine chocolate chips and butterscotch chips. Microwave, uncovered, on high for 1 1/2 minutes. Stir; spread over cereal mixture to within 1-inch 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-inch slices.

DIPPED CHOCOLATE LOGS

Steps:

• Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff)., Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets., Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely., For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners' sugar, mixing until smooth., Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.