Twotonechocolatecrackles Recipes

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.

Steps:

• Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Stir Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened. First press firmly against side of pie plate, using finger or measuring cup to shape edge. Press remaining crumbs firmly onto bottom, using measuring cup.
• Microwave chocolates in 2 separate small microwaveable bowls on HIGH 1 min. or until chocolates are almost melted. Stir until chocolates are completely melted; cool slightly.
• Beat milk and Filling Mix with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Slowly stir half the filling mixture into each bowl of melted chocolate. Spoon semi-sweet chocolate cheesecake mixture into crust. Top evenly with white chocolate mixture. Refrigerate at least 1 hour.

Steps:

• Place rice bubbles and coco pops in separate bowls.
• Stir 1/2 cup icing sugar into each.
• Add cocoa powder to coco pops. Mix well.
• Line muffin pans with patty cases.
• Pour 100g of the melted copha into coco pop mixture and stir well.
• Pour 50g of melted copha into saucepan with the white chocolate and melt over very low heat, stirring constantly until smooth.
• Stir into rice bubble mixture.
• Half fill each patty case with rice bubble mixture then top with coco pops mixture.
• Refrigerate until set - 15 minutes.

Steps:

• MELT chocolate chips in a microwave safe bowl on MEDIUM (50% power) for 2 minutes; stir until smooth. Combine with brown sugar, oil and vanilla in medium bowl. Mix well.
• ADD eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate about 3 hours.*
• HEAT oven to 350ºF. Lightly spray a baking sheet with no-stick cooking spray.
• PLACE powdered sugar in shallow dish or large resealable food storage bag. Shape dough into 1-inch balls. Roll in powdered sugar or add to bag and shake to coat.
• PLACE about 2 inches apart on prepared baking sheet. Bake 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
• TIP* Chilling the dough before baking is an important step to ensure the crackled finish.

Steps:

• Cream shortening, sugar, vanilla.
• Beat in eggs, then chocolate.
• In another bowl sift 2 cup flour, baking powder, salt:mix well.
• Add this alternately with milk to shortening mixture, mixing well after each addition.
• Chill for 2 hours.
• Form into one-inch balls and roll in powdered sugar.
• Place on greased cookie sheet 2-3 inches apart.
• Bake at 350°F for approx 10 minutes for soft cookies, 13 for more firm/hard.
• Cool slightly before removing from cookie sheet, then cool on wire racks.