Chocolate Crackles No Copha No Hassle Food

CHOCOLATE CRACKLES

Steps:

• Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, add rice cereal, coconut and cocoa powder.
• Break up the chocolate and place it in a small heat-proof bowl. Microwave the chocolate, stirring every 20 seconds, until smooth and melted. Add coconut oil and stir until smooth.
• Pour the chocolate over the ingredients and stir quickly until all rice cereal is covered. Spoon out chocolate crackle mix into each cupcake liner.
• Place chocolate crackles in the fridge for at least 30 minutes to set. To serve, melt a little extra chocolate and drizzle over the top.

CHOC CRACKLES, (WITHOUT COPHA)

Steps:

• Melt the chocolate and butter together in a bowl placed over a pan of simmering water, stirring until melted.
• Remove chocolate from heat, and stir in the syrup and cereal.
• Drop spoonfuls of mixture into 12 muffin or cupcake cases. Refrigerate for at least one hour.
• They will keep in an airtight container for up to 5 days.

CHOCOLATE CRACKLES (NO COPHA, NO HASSLE)

Steps:

• Arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best).
• Place cereal and coconut in a large mixing bowl and set aside.
• Place the chocolate and butter in a microwave dish and melt in microwave on low heat
• Add Honey and stir quickly to ensure chocolate mixture is smooth and completely melted.
• Stir chocolate mixture into cereal mixture and blend evenly.
• Drop spoonfuls of chocolate-cereal mixture into paper muffin cups.
• Place in freezer for 10 minutes uncovered.
• Serve at room temperature.
• Store remaining crackles in airtight container in the freezer for up to 5 days.

THE BEST EVER CHOCOLATE CRACKLES BY ULTIMATE MASTER CHEF 3000

Steps:

• Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
• Put in patty cups and refrigerated until chilled.
• * original recipe by ultimate master chef 3000.

CHOCOLATE CRACKLES

Steps:

• MELT chocolate chips in a microwave safe bowl on MEDIUM (50% power) for 2 minutes; stir until smooth. Combine with brown sugar, oil and vanilla in medium bowl. Mix well.
• ADD eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate about 3 hours.*
• HEAT oven to 350ºF. Lightly spray a baking sheet with no-stick cooking spray.
• PLACE powdered sugar in shallow dish or large resealable food storage bag. Shape dough into 1-inch balls. Roll in powdered sugar or add to bag and shake to coat.
• PLACE about 2 inches apart on prepared baking sheet. Bake 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
• TIP* Chilling the dough before baking is an important step to ensure the crackled finish.

CHOCOLATE CRACKLES

Steps:

• Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
• Put in patty cups and refrigerated until chilled.