CHOCOLATE DRIZZLED OATMEAL LACE COOKIES
A little bit crispy, a little bit chewy, but totally irresistible! These lacy oatmeal cookies get drizzled with chocolate for a light but satisfying sweet treat at only 90 calories each.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
- Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
- Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
- Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
- In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
KELSEY'S CHOCOLATE POPCORN BRITTLE
Provided by Kelsey Nixon
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Mix the sugar and honey in a small saucepan and bring to a boil. Let simmer for 2 minutes. Remove from the heat and mix in the crunchy peanut butter. Continue to stir until the peanut butter is smooth, and then add the vanilla.
- In a large mixing bowl, add the popped popcorn. If desired, lightly salt the popcorn. Pour the warm peanut butter mixture over the popcorn and stir with a long-handled wooden spoon until completely coated.
- On a baking sheet lined with wax paper, pour the coated popcorn and distribute evenly. Drizzle with the melted semisweet chocolate, and then drizzle with the white chocolate. Sprinkle the crushed pretzels over the warm popcorn. Allow the chocolate to set about 20 minutes (or speed up the process by placing the baking sheet in the refrigerator). Once the popcorn is set, serve in a large serving bowl. Store tightly covered.
BAKER'S CHOCOLATE DRIZZLE
Add this delicious and decorative BAKER'S Chocolate Drizzle from My Food and Family to any dessert! If you have a package of BAKER's Semi-Sweet Chocolate and a microwave at home, making this simple and tasty chocolate drizzle is a cinch and only takes five minutes.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1/3 cup or 8 servings, about 2 tsp. each.
Number Of Ingredients 1
Steps:
- Place chocolate in microwaveable bowl.
- Microwave on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Use teaspoon or fork to drizzle chocolate over dessert as desired.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE-DRIZZLED BROOKIES
Why choose between a chocolate chip cookie and a brownie when you can have both in one bite? To maintain that fudgy brownie texture on the bottom, don't overbake! You don't want the toothpick to be completely wet with batter, but it should not come out clean. Even though you may be tempted to cut into these while still warm, wait until they are completely cooled to get nice, clean squares.
Provided by Food Network Kitchen
Time 1h30m
Yield 24 chocolate-drizzled brookies
Number Of Ingredients 20
Steps:
- Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
- Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
- Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
- Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
- Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
- Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
- Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.
CHOCOLATE DIPPED SMOKED ALMOND BACON BRITTLE
Not even remotely healthy, but oh so good. The chocolate drizzle can be optional. From Jane Rockmill's "I Love Bacon" cookbook. Great as a gift or bakesale.
Provided by gailanng
Categories Candy
Time 35m
Yield 3 pounds
Number Of Ingredients 10
Steps:
- Cut bacon into bite-size pieces. Place pieces in large saute pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop smoked almonds and set aside. Line baking sheet with silicone liner or waxed paper.
- In large saucepan, combine sugar, corn syrup and water. Cook mixture on medium-high heat about 4 minutes or until sugar turns thick and syrupy. Slowly add softened butter and continue stirring until mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer.
- Remove pan from heat. If mixture is not smooth, whisk until it is. Stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. Quickly but carefully pour brittle onto prepared baking sheet. When cool and hard, break brittle into bite-size pieces.
- Melt chocolate in microwave in a microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. Cool chocolate to room temperature, then either dip pieces of brittle in the chocolate or drizzle the chocolate on top. Chill brittle until chocolate is set. Store in a tightly sealed container for up to 1 week.
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CHOCOLATE DRIZZLED PEANUT BRITTLE RECIPE – SIMPLY SOUTHERN MOM
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- In a heavy saucepan, over medium heat, add sugar, corn syrup, water, and salt. Stir until the mixture is dissolved. Bring the mixture to a boil, stirring occasionally.
- Stir in vanilla and butter. Attach a candy thermometer to the side of the pan. Cook, stirring often, until the thermometer reaches 280 degrees. Quickly stir in peanuts.
- Continue cooking until the temperature reaches 305 degrees. Remove the mixture from the heat. Quickly stir in baking soda.
- Immediately spread across the greased baking sheet and allow to cool. It should harden in approximately 10 to 20 minutes.
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