Two Tone Chocolate Crackles Food

CRACKLY TWO-TONE BARK

Crackly Two-Tone Bark image

Cereal gives this bark crunch. The two flavors (and shades) of chocolate yield a two-tone appearance.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Time 1h45m

Yield Makes one 9-by-12 1/2-inch sheet

Number Of Ingredients 4

Ingredients

Vegetable oil cooking spray
12 ounces white chocolate, chopped
8 ounces milk chocolate, chopped
1 1/4 cups crisped rice cereal

Steps:

Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends. Melt white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer. Refrigerate until firm, about 30 minutes.
Melt milk chocolate in a double boiler or a heatproofbowl set over a pan of simmering water, stirring. Mix in crisped rice cereal. Spread milk chocolate-cereal mixture over white chocolate. Refrigerate until firm, about 1 hour. Break into pieces.

DOUBLE CHOCOLATE CRACKLES

Double Chocolate Crackles image

Provided by Food Network Kitchen

Yield 24 cookies

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup white chocolate chips
1 cup confectioners' sugar

Steps:

Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

TWO-TONE FUDGE

Two-Tone Fudge image

With its pretty butterscotch and chocolate layers, this creamy fudge looks fancy. Suggests Jackie Hannahs of Fountain, Michigan. "It makes a great holiday gift. Both my husband and my dad love trying different kinds of fudge. They give this recipe a big thumbs-up!"

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2-3/4 pounds.

Number Of Ingredients 9

Ingredients

1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips

Steps:

Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended., Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan. , Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm., Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

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