CRISPY CHOCOLATE MOUNDS
Make these bite-size treats while the Turkey Rice Soup is simmering and then chill. The recipe is so simple that the kids can help.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate and peanut butter chips; stir until smooth. Stir in the cereal, raisins and peanuts. , Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set.
Nutrition Facts : Calories 99 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
ENGLISH CHOCOLATE CRISPS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 large crisps
Number Of Ingredients 4
Steps:
- Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
CRISPY CHOCOLATE DIPPERS
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 15 to 20 pieces
Number Of Ingredients 5
Steps:
- Melt the chocolate wafers with the chocolate hazelnut-spread in a microwave or double boiler and stir together. Add the nuts and stir.
- Break the breadsticks in half and dip the halves in the chocolate-nut mixture. Dip the other dippers--pretzels, saltines and crackers--to coat. Lay on waxed paper and sprinkle with chopped almonds, chocolate chips, crushed mints and/or sprinkles. Allow to set before serving.
MOUND BARS
Coconut bars on a graham crust topped with chocolate.
Provided by ROSEYPET
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
- Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
- Spread the melted chocolate chips over the top. Let cool and cut into squares.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 28.4 g, Cholesterol 15.7 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 109.4 mg, Sugar 23 g
MOUNDS CANDY BARS
These mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave. http://www.elanaspantry.com/mounds-candy-bars/
Provided by Elanas Pantry
Categories Candy
Time 30m
Yield 9 mounds bars, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
- Using a small paint brush, coat the bottom and sides of a mounds candy mold.
- Place mold in freezer for 10 minutes to allow chocolate to harden.
- In a small bowl, combine shredded coconut, coconut oil and agave.
- Remove mold from freezer.
- Fill chocolate lined molds with coconut mixture.
- Paint chocolate over coconut mixture to cover bars.
- Place in freezer for 10 minutes to harden.
- Remove from freezer, turn mold upside down and pop mounds out of mold.
- Serve.
CRISPY CHOCOLATE COOKIES
I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.
Provided by ChefLilli118
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g
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