No Bake Crunchy Chocolate Treasures Recipes

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CRUNCHY CHOCOLATE CLUSTERS



Crunchy Chocolate Clusters image

This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound (12 pieces)

Number Of Ingredients 8

3/4 cup coarsely crushed pretzels
1/4 cup raisins
2 tablespoons pine nuts, toasted
1-1/3 cups semisweet chocolate chips
1/2 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/4 cup sour cream
Coarse sea salt

Steps:

  • Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 139 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

NO BAKE CHOCOLATE CRUNCH CUPS



No Bake Chocolate Crunch Cups image

Crispy, crunchy, peanut buttery chocolate crunch cups, with just 3 ingredients.

Provided by Chocolate Covered Katie

Categories     Dessert

Time 5m

Number Of Ingredients 5

1 cup chocolate chips or broken-up chocolate ((6oz))
1/2 cup to 1 cup rice crispies cereal, (depending on desired crispiness)
optional 2 tsp oil
optional peanut butter or allergy-friendly sub
add-ins of choice ((see list earlier in the post))

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

Nutrition Facts : Calories 54 kcal, ServingSize 1 serving

NO-BAKE CHOCOLATE RICE KRISPIE BARS



No-Bake Chocolate Rice Krispie Bars image

These chocolate Rice Krispies treats are crowd pleasers! The secret to making them soft and chewy is bringing the sugar mixture just to a boil and then cooking for only one minute. If it boils too long, they tend to be firmer and can become crumbly. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 dozen.

Number Of Ingredients 11

1/2 cup butter, cubed
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup baking cocoa
1/2 cup 2% milk or half-and-half cream
1/2 teaspoon salt
1 jar (13 ounces) Nutella
1 jar (7 ounces) marshmallow creme
1/2 teaspoon almond extract
3 cups Rice Krispies
1 cup milk chocolate English toffee bits

Steps:

  • In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.

Nutrition Facts : Calories 132 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

DOUBLE CHOCOLATE TREASURES



Double Chocolate Treasures image

Make and share this Double Chocolate Treasures recipe from Food.com.

Provided by Luby Luby Luby

Categories     Dessert

Time 42m

Yield 48 cookies

Number Of Ingredients 10

1 (12 ounce) package semi-sweet chocolate chips
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups Quaker Oats, uncooked
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • In heavy saucepan over very low heat melt 1 cup of the chocolate chips.
  • Stir until smooth and cool slightly.
  • Beat together butter and sugar until light and fluffy.
  • Blend in eggs, vanilla and melted chocolate.
  • Add dry ingredients except powdered sugar.
  • Stir in remaining chocolate pieces.
  • Shape dough into 1 inch balls.
  • Roll in powdered sugar, coating heavily.
  • Place on ungreased cookie sheet.
  • Bake 10-12 minutes.
  • Cool 1 minute on cookie sheet.
  • Remove to cooling rack and let cool completely.
  • Store in airtight container.

Nutrition Facts : Calories 98.5, Fat 4.5, SaturatedFat 2.6, Cholesterol 13.9, Sodium 44.8, Carbohydrate 14.2, Fiber 0.8, Sugar 8.3, Protein 1.5

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