Chocolate Crumbs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
• Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.

Steps:

• Heat the oven to 300 degrees F.
• Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
• Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
• Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

Steps:

• 1. heat the sugar and water in a pan.
• 2. cut the Plain chocolate into small pellets about the size of a finger nail.
• 3. when the sugar reaches 130 degrees celsius / 266 fahrenheit.
• note: if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour.
• 4. then take off the heat.
• 5. get a whisk, add the chocolate bits and stir with the whisk.
• 6. make sure all the sugar coats the chocolate and stir for about 2 minutes.
• 7.the mix sticks to the side of the pan don't worry.
• 8. empty out the mixture to a container.
• 9. pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean.
• 10. you can add different chocolate flavours if you like and spices.

Steps:

• heat the sugar and water in a pan.
• cut the Plain chocolate into small pellets about the size of a finger nail.
• when the sugar reaches 130 degrees celsius / 266 fahrenheit.
• note: if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour.
• then take off the heat.
• get a whisk, add the chocolate bits and stir with the whisk.
• make sure all the sugar coats the chocolate and stir for about 2 minutes.
• empty out the mixture to a container.
• pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean.
• you can add different chocolate flavours if you like and spices.

Steps:

• Preheat oven to 350 degrees.
• Place graham cracker crumbs, cocoa powder, turbinado sugar, and salt in the bowl of a food processor; pulse to combine. Add melted butter and continue pulsing until well combined. Add egg whites and continue pulsing until crumbs begin to stick together.
• Trace an 8-inch circle on a piece of parchment paper. Place paper pencil-side down on a baking sheet. Turn crumb mixture out onto parchment and form into a flat, even 8-inch disc, using the tracing as a guide.
• Transfer to oven and bake until firm and middle appears dry, 12 to 15 minutes. Let cool completely before using.

Steps:

• In a bowl combine all ingredients; mix well to combine.
• Press into a 9-inch pie plate.
• Bake 350 degrees F for 8 minutes.
• Cool completely.
• Fill as desired.

Steps:

• Place cookies in large resealable plastic bag; press bag to remove excess air, then seal bag. Use rolling pin to crush cookies to form fine crumbs.
• Add butter; squeeze bag to evenly moisten crumbs.
• Press crumb mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Use immediately or refrigerate until ready to fill.

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/3 cup flour mixture and candy bar for topping; set aside.
• Stir baking powder and baking soda into remaining flour mixture in bowl; add yogurt, milk, rind, vanilla, and egg whites. Beat at medium speed of a mixer until blended.
• Spoon batter into an 8-inch round cake pan coated with cooking spray. Drop marmalade by teaspoonfuls onto batter; swirl together using the tip of a knife. Sprinkle topping over batter.
• Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Steps:

• Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Set aside to cool.

Steps:

• Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.

Steps:

• Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.

Steps:

• Spray a 9-inch glass pie plate with non-stick cooking spray.
• In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
• Finely grind the chocolate wafer crumbs in a processor.
• Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
• Press into the prepared pie plate.
• Freeze until firm (about 30 minutes).

Steps:

• heat the sugar and water in a pan.
• cut the Plain chocolate into small pellets about the size of a finger nail,when the sugar reaches 130 degrees celsius / 266 fahrenheit then take off the heat.
• grab a whisk, add the chocolate bits and stir with the whisk.make sure all the sugar coats the chocolate and stir for a couple minutes then empty out the mixture to a container
• note if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour