Crunchy Chocolate Cups Recipes

CRUNCHY CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CRUNCHY HEMP CHOCOLATE CUPS

Steps:

• Place unbleached baking cups in a mini-muffin pan.
• Make your own double broiler by placing about 1 cup of water in a medium pot and setting a heat-safe bowl on top. Use a stainless steel bowl or heat-safe glass bowl.
• Place double broiler on stove set to medium heat.
• Add the coconut oil to the bowl.
• Once oil has melted, add the raw cacao powder and mix thoroughly.
• Add maple syrup and mix well.
• Remove pot from heat. Stir in hemp seeds and crispy rice until thoroughly combined.
• Distribute chocolate mixture into lined muffin pan. Sprinkle with hemp seeds or crispy rice if you prefer.
• Place muffin pan in the freezer for at least 30 minutes to let the chocolate harden.
• Once set, remove cups from muffin pan and keep in freezer until ready to serve.

COCONUT CRUNCH CHOCOLATE CUPS RECIPE

Steps:

• Line a mini muffin pan with paper liners.
• Place white chocolate and oil in a large microwave safe bowl and melt in 20 second increments. Stir in between increments. Stir until smooth.
• Add coconut and crispy rice.
• Drop tablespoons of mixture onto paper lined muffin pan. Add sprinkles, if desired. Let sit in room temperature until set, about 1 hour.

CRUNCHY CHOCOLATE BARS

Steps:

• Grease an 8 inch square baking pan.
• In the top of a double boiler, melt the chocolate chips with the peanut butter, stirring until smooth. Remove from the heat and gradually blend in the cereal.
• Spread the mixture evenly in the prepared baking pan. Refrigerate until thoroughly chilled, then cut into large or small bars.

CRUNCHY CHOCOLATE TRUFFLE CUPS

Steps:

• Place mini foil baking cup in each of 30 mini muffin cups. Spray foil cups with cooking spray.
• In medium bowl, place 3/4 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add crushed granola bars and marshmallows; mix well. Spoon slightly less than 1 measuring tablespoonful mixture into each muffin cup; gently press into cups.
• In small bowl, place 2/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Spoon melted chocolate over each crunchy truffle; smooth top with tip of spoon. Decorate with candy sprinkles.
• Refrigerate about 3 hours or until firm. Store covered in refrigerator.

CRUNCHY CHOCOLATE CUPS

Steps:

• In a microwave-safe bowl, melt the chocolate chips, butterscotch chips and peanut butter chips over low heat; stir until smooth. Stir in cornflakes. Add the peanuts if desired. Let stand for 10-15 minutes or until slightly cooled. , Drop by teaspoonful into miniature foil cups placed on a 15x10x1-in. baking sheet. Refrigerate until set.

NO BAKE CHOCOLATE CRUNCH CUPS

Steps:

• Start by carefully melting the chocolate. Stir in the oil, if using. (I always use it, because it makes the chocolate much smoother.) You can either stir some nut butter in with the chocolate now or save it for later to add on top if you wish. Stir everything together with the rice crispies. Smooth into a lined muffin tin or mini muffin tin, OR use a mini cookie scoop and place on a parchment-lined plate. Refrigerate or freeze to set. Top with peanut butter if desired. I like to store leftovers in the fridge, but they can easily be taken to a party or left out at room temperature for a few hours without melting.View Nutrition Facts