CHOCOLATE CRACKLE COOKIES
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 12
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.
CHOCOLATE CRACKLE COOKIES
A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps
Provided by Dr.JenLeddy
Categories Dessert
Time 43m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
- Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
- Preheat oven to 400°F and lightly grease 2 baking sheets.
- Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
CHOCOLATE SALTINE CRACKERS
A crunchy, sweet, and salty snack. You can easily change things up by using other flavored chips in place of the regular chocolate chips.
Provided by PamKub58
Time 29m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Line a 9x13 cookie sheet with aluminum foil. Place the saltine crackers on the foil, single, not on top of each other. In a saucepan, melt together the butter and sugar. Pour the butter/sugar mixture onto the crackers. Place in the oven for 5 minutes. It will be bubbly when it comes out. Turn oven off. Pour the chocolate chips over the crackers. Place in the oven for about 1 minute to get the chips soft. Remove from oven and gently spread the chips, like icing. Sprinkle with nuts (if using). Place in the freezer for about 20 minutes. Break apart, like brittle. Store in an airtight container. Variation -- use a mixture of chocolate chips and peanut butter chips.
Nutrition Facts :
SALTINE CRACKER COOKIES
Make and share this Saltine Cracker Cookies recipe from Food.com.
Provided by ll_heart
Categories Dessert
Time 20m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Line cookie sheet with foil.
- Place 40 crackers in one layer on cookie sheet.
- In saucepan on low heat, combine butter and brown sugar.
- Heat until blended. Boil 3 minutes.
- Pour mixture evenly over crackers.
- Sprinkle cracker centers with chocolate chips.
- Place in oven until chips melt.
- Sprinkle with chopped nuts.
- Cut while warm.
- Store on wax paper.
Nutrition Facts : Calories 103.8, Fat 7.2, SaturatedFat 3.8, Cholesterol 12.2, Sodium 67.5, Carbohydrate 10.3, Fiber 0.5, Sugar 7.7, Protein 0.6
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate over a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. After dipping in the chocolate, decorate the cookies with red or green sprinkles.
- Put the cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
SWEET AND SALTINES
Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
CHOCOLATE GRAHAM CRACKERS
Graham flour is a coarse-grained whole-wheat meal and can be found in specialty and health food stores. It makes a graham cracker with a lovely texture and subtle nutty flavor, but regular whole-wheat flour makes a decent substitute if you can't find it.
Provided by Samantha Seneviratne
Categories dessert
Time 2h10m
Yield 2 to 2 1/2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt. In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes. Add the molasses and beat to combine. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc. Chill until firm enough to roll, at least 1 hour.
- Preheat the oven to 350 degrees F.
- On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle. Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.
- Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack. Repeat with the remaining dough, rerolling the scraps once.
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
CRACKER COOKIE BRITTLE
Sinfully good, and easy to make! Always a huge hit.
Provided by Trish McQuhae
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
- Place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. Melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. Pour the butter mixture evenly over the crackers.
- Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips.
- Let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. Sprinkle with nuts, if desired. Allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 27.5 g, Cholesterol 24.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 203.6 mg, Sugar 17.5 g
SALTINE TOFFEE COOKIES
This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.
Provided by Tracy
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 35
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Line cookie sheet with saltine crackers in single layer.
- In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
- Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 15 g, Cholesterol 13.9 mg, Fat 10.2 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 73.4 mg, Sugar 11.8 g
CHOCOLATE CRACKER BARS
These taste almost like Score Chocolate bars and you would never know you are eating soda crackers! I was skeptical the first time I tried it but it's really true; they taste just like a Score Chocolate bar!!
Provided by Kansas A
Categories Lunch/Snacks
Time 35m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Line a cookie sheet with aluminum foil and place whole crackers on sheet.
- Melt butter and sugar in saucepan over medium-high heat.
- Heat to boiling; boil until sugar is completely dissolved. Spread over crackers.
- Bake for 10 minutes.
- Remove from oven and immediately sprinkle with chocolate chips; let stand for 3-5 minutes.
- Using paint brush/barbeque brush/silicone brush or even the back of a spoon, spread melted chocolate over baked crackers.
- You can sprinkle coloured sugar crystals on top or whatever you want, red & green for Christmas, orange for Halloween, etc.
- Cool in fridge until hard.
- Break into chunks or cut into squares.
Nutrition Facts : Calories 218.5, Fat 14.9, SaturatedFat 9, Cholesterol 24.4, Sodium 150, Carbohydrate 23, Fiber 1.2, Sugar 17, Protein 1.4
SODA CRACKER COOKIES
Crackers topped with chocolate and nuts. Try using almonds in place of the walnuts.
Provided by Sharon Gerstman
Categories Desserts Cookies Bar Cookie Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
- In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
- Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 22.7 g, Cholesterol 27.1 mg, Fat 17 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 8.5 g, Sodium 139.7 mg, Sugar 17.1 g
SODA CRACKER CHOCOLATE CANDY
"My husband and I make several batches of this easy, chocolaty nut squares for holiday gifts," notes Margery Bryan of Royal City, Washington. "Most people are surprised to learn the recipe includes soda crackers." Married for 22 years, the couple recently retired and sold their ranch. Both love to cook.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 173 calories, Fat 12g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 108mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CRACKER COOKIES
Easy to make cookies with saltine crackers or graham crackers. Makes a whole cookie sheet of cookies.
Provided by foodtvfan
Categories Dessert
Time 25m
Yield 24 or more pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F and grease a baking sheet with sides.
- Line prepared pan with crackers or graham wafers; cut crackers to fill the whole pan if necessary.
- Bring butter and brown sugar to a boil in a heavy saucepan; continue to cook for 3 minutes more; pour over crackers.
- Sprinkle with cinnamon, if using.
- Bake for 15 minutes and remove from oven; immediately sprinkle with chocolate chips.
- When chips are melted, spread over the top evenly.
- Cool slightly and break into pieces.
CHOCOLATE-COVERED CRACKERS
Enjoy this two-ingredient Chocolate-Covered Crackers recipe. There is no baking or elaborate preparation required to make these Chocolate-Covered Crackers.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings, three coated crackers each
Number Of Ingredients 2
Steps:
- Melt chocolate as directed on package. Use fork to dip 1 of the crackers into chocolate, turning to evenly coat cracker with chocolate. Gently shake cracker over dip container to remove excess chocolate.
- Place on wax paper-covered baking sheet. Repeat with remaining crackers and chocolate.
- Refrigerate 30 min. or until chocolate is set. Place in airtight container with sheet of wax paper between each layer. Refrigerate up to 1 week.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE CRACKLE COOKIES
Here is a very easy and tasty Chocolate cookie using a cake mix. You can even change the cake mix you use. Impressive but simple!
Provided by Nana Lee
Categories Dessert
Time 26m
Yield 3 doz
Number Of Ingredients 5
Steps:
- Combine ingredients and mix with spoon. Shape into balls the size of walnuts.
- Roll in powdered sugar.
- Place on greased sheet.
- Bake at 375º for 8 to 10 minutes.
- ENJOY!
Nutrition Facts : Calories 1078.7, Fat 64, SaturatedFat 15.1, Cholesterol 141, Sodium 1450.1, Carbohydrate 124.4, Fiber 4.1, Sugar 65.4, Protein 14.2
CHOCOLATE CRINKLE COOKIES
The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE COVERED SALTINE CRACKERS
I had these sweet and salty saltines covered with chocolate and topped with nuts which I tweaked at a friend's house. Very addictive little treats.Use topping to suit the occasion.
Provided by Rita1652
Categories Candy
Time 20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Arrange 40 saltine crackers on a non-stick foil in a jelly roll pan.
- Melt butter and brown sugar in pan and boil 3 minutes.
- Pour over crackers.
- Bake at 350°F for 5 minutes.
- Pour chocolate chips over and let stand 5 minutes to melt.
- Spread around with knife and then sprinkle nuts and toffee bits over top and or raisins.
- Garnish with colored sprinkles.
- Place in refrigerator until hard.
- Break into bite-size pieces.
Nutrition Facts : Calories 240.6, Fat 16.6, SaturatedFat 9.2, Cholesterol 24.4, Sodium 175.4, Carbohydrate 24.4, Fiber 1.6, Sugar 17.6, Protein 2
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