COCONUT CRUNCH CHOCOLATE CUPS RECIPE
Coconut Crunch Chocolate Cups Recipe - a super easy homemade candy recipe for white chocolate and coconut lovers! You will love these crunchy cups!
Provided by Anna
Categories Dessert
Time 18m
Number Of Ingredients 4
Steps:
- Line a mini muffin pan with paper liners.
- Place white chocolate and oil in a large microwave safe bowl and melt in 20 second increments. Stir in between increments. Stir until smooth.
- Add coconut and crispy rice.
- Drop tablespoons of mixture onto paper lined muffin pan. Add sprinkles, if desired. Let sit in room temperature until set, about 1 hour.
Nutrition Facts : Calories 21 kcal, Carbohydrate 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, ServingSize 1 serving
CRUNCHY CHOCOLATE MALT CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 24 servings
Number Of Ingredients 17
Steps:
- Make the frosting: Sprinkle the sugar evenly in a large skillet and add the corn syrup. Bring to a boil over medium heat, stirring once or twice. Continue to boil, swirling the pan but not stirring, until the caramel is amber. Carefully pour in the heavy cream (it can splatter) and add the butter. Simmer, whisking constantly, until the caramel is smooth, about 2 minutes.
- Combine both chocolates and the salt in a medium heatproof bowl. Pour the hot caramel over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth and shiny, then cover and refrigerate until set, at least 4 hours or overnight. (The frosting can be made up to 2 days ahead.)
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 375 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a bowl. Sift the malted milk and cocoa powders into another bowl.
- Beat the sugar and butter in a third bowl with a mixer until light and fluffy, about 7 minutes. Add the malted milk powder mixture and beat until combined. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three parts, alternating with the half-and-half in two parts, beginning and ending with flour.
- Divide the batter evenly among the prepared cups, filling each about three-quarters of the way. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cool in the pans 10 minutes, then transfer the cupcakes to racks to cool completely.
- Beat the chilled frosting with a mixer or whisk until thick, about 2 minutes, but don't overwhip. Spread on the cupcakes or transfer to a pastry bag with a star tip and pipe on top. Refrigerate until ready to serve, then sprinkle with the cereal.
CRUNCHY CHOCOLATE-FIELDBERRY YOGURT CUP
Make and share this Crunchy Chocolate-Fieldberry Yogurt Cup recipe from Food.com.
Provided by Redsie
Categories Berries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve cocoa by whisking into water. Stir cocoa mixture into vanilla yogurt until well blended. Wash berries and dry well.
- Divide 1/3 of berries among four champagne or wine glasses, and then top with half of granola. Add half of chocolate yogurt, dividing among glasses.
- Repeat steps to make three more layers. Top with remaining 1/3 of berries. Decorate each cup with a mint leaf.
- VARIATION: Replace chocolate yogurt by a maple yogurt by adding 60 mL (1/4 cup) maple syrup to 375 mL (1 1/2 cups) plain yogurt. Number of servings of fruit and vegetables.
Nutrition Facts : Calories 94.2, Fat 3.8, SaturatedFat 2.2, Cholesterol 11.9, Sodium 43.6, Carbohydrate 13.1, Fiber 4.9, Sugar 7, Protein 4.5
CRUNCHY CHOCOLATE CHUNK COOKIES
Provided by Miroslav Uskokovic
Categories Cookies Chocolate Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 45 cookies (about 4 dozen)
Number Of Ingredients 13
Steps:
- In a medium bowl, sift together the flours and the baking soda; set aside.
- In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
- With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
- Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
- About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.
- Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.
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PEANUT BUTTER CRUNCH CHOCOLATE CUPS - A SAUCY KITCHEN
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5/5 (2)Total Time 40 minsCuisine AmericanCalories 183 per serving
- In a small pot melt the peanut butter and coconut sugar on a low heat. Use a wooden spoon to stir until combined. Remove the pot from the heat and stir in the rice crispies until coated. Transfer the peanut butter crispie mixture to a small bowl and set aside to cool.
- Clean the a small pot you were just using and fill it with water. Bring to a simmer on the stove top.
- While the water is heating up, break your chocolate up and place in a heat proof bowl. After the water in the pot reaches a simmer, place the heat proof bowl over the water.
- Stir the chocolate occasionally to help it melt evenly. Once it's completely melted remove it from the heat and set it aside until it's cool enough to handle.
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- 2. Melt the chocolate chips using a double boiler, or you can microwave until velvety smooth. Mix in the nut butter and stir until it's perfectly into the chocolate. Add in the cereal and mix until everything is well-combined. Divide between 12 muffin compartments. Press down with wet fingers to firm into circular shapes. Sprinkle on coarse sea salt or kosher salt. Place in fridge for at least an hour to firm.
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