Best 14 Chocolate Crisps Recipes

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

Steps:

• For sauce:
• Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
• For tortilla crisps:
• Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
• Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
• Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

CHOCOLATE, PEANUT & PRETZEL TOFFEE CRISPS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers., Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

CHOCOLATE-OLIVE OIL CRISPS

Steps:

• Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
• Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
• Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.

MEXICAN CHOCOLATE SUGAR CRISPS

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until fluffy, 5-7 minutes. Beat in egg, corn syrup and melted chocolate. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Shape dough into 1-in. balls; roll in remaining sugar. Place cookies 2 in. apart on ungreased baking sheets (do not flatten). Bake until tops are puffed and cracked, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool., To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container and refrigerate., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, bake cookies as directed.

CHOCOLATE CRISPS

Steps:

• Preheat 300 degrees F (150 degrees C). Grease cookie sheets.
• In a small saucepan over medium heat, melt butter till lightly browned. Pour into medium sized bowl. Stir in the egg white, sugar and vanilla. Combine the flour cocoa, and salt; mix into the butter mixture. Fold in chocolate. Drop by teaspoonfuls about 2 inches apart onto cookie sheets.
• Bake for 12 to 15 minutes. Transfer to rack to cool and dust with confectioners' sugar.

CHOCOLATE AND COOKIE DOUGH PRETZEL CRISPS® SANDWICHES

Steps:

• Melt chocolate chips on a low setting in microwave-safe bowl until soft, about 15 seconds. Stir; microwave until completely melted, in 10-second intervals.
• Place a teaspoon of cookie dough between two Original Pretzel Crisps®. Dip one side of the sandwich into melted chocolate and allow for it to settle/harden before serving.

CHOCOLATE TOFFEE CANDY CRISPS

Steps:

• 1. Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch pan (jelly roll pan) with foil. Grease the foil lined pan with shortening.
• 2. Place crackers in a single layer to cover the bottom of the pan (breaking them if needed to fit)
• 3. In a medium saucepan,over medium heat, combine butter and brown sugar. Whisk constantly and when it begins to boil gently, start timing and let it boil gently for 3 minutes, stirring constantly. Take off heat after the 3 minutes.
• 4. Pour toffee layer over cracker lined pan. Spread if needed to cover the crackers. (work quickly, as it does tend to harden quickly)
• 5. Bake toffee covered crackers in preheated 375 degree oven for 5 minutes.
• 6. Take out of oven and sprinkle the chocolate chips evenly over the entire pan. Let sit a few minutes, and with a spatula spread the melting chocolate chips to create an even chocolate layer. If using nuts, sprinkle nuts evenly over the chocolate.
• 7. Let completely cool to the point of the chocolate being hardened. Cut into about 48 squares. Be ready for it to disappear!

PEPPERMINT CHOCOLATE ALMOND CRISPS

Steps:

• Preheat oven to 325°. Place cookie dough in a small bowl; let stand at room temperature 15-20 minutes to soften. Add flour, almonds, zest and extract; beat until blended., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake until golden brown and crisp, 20-25 minutes. Cool on pan 2 minutes. Remove to a wire rack to cool completely., Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. If desired, sprinkle with candy canes and almond slivers. Place on waxed paper; let stand until set. Store between pieces of waxed paper in an airtight container.

CHOCOLATE CARAMEL PRETZEL CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Arrange 24 Pretzel Crisps® face up in prepared baking sheet (you may need 2 sheets).
• Melt butter and brown sugar in a heavy saucepan over medium-high heat. Stir constantly until mixture comes to a boil. Boil until mixture coats a spoon, 4 to 6 minutes. Remove from heat.
• Drizzle 1 teaspoon caramel onto each pretzel in the pans, covering pretzel fronts. Reserve the rest of the caramel. Bake pretzels in preheated oven 3 minutes; remove.
• Sprinkle chocolate chips onto baked pretzels; return pan to oven for 1 minute. Quickly top with reserved Pretzel Crisps®, pressing lightly. Cool 1 minute.
• Using tongs, dip each cookie into remaining caramel and place on a cooling rack over parchment paper. Sprinkle with chocolate chips and toffee bits. Allow to cool.

CHOCOLATE CHIP GINGER CRISPS

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together flour, baking powder, cinnamon, cloves, cardamom, and salt. In another bowl with an electric mixer cream butter and sugar until light and fluffy and beat in egg. Beat in flour mixture and stir in ginger and chocolate chips.
• Drop dough by rounded teaspoons 3 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 to 12 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.
• Cookies keep in airtight containers 5 days.

PISTACHIO DARK-CHOCOLATE CRISPS

Steps:

• Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
• Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
• Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.

REGENCY GINGER CRISPS FROM CHOCOLATE CHIP COOKIE MURDER

Steps:

• Melt butter and mix in brown sugar. Let cool and add. egg. Add soda, molasses, salt, and ginger. Mix thoroughly. Add flour and mix completely. Chill dough at least 1 hour, overnight is better. When chilled preheat oven to 375 degrees with the rack in the middle position. Roll dough into walnut sized balls between hands. Roll balls in sugar (shake lightly in plastic bag of sugar. Place on greased cookie sheets (12 to a standard sheet) and flatten with spatula. Bake at 375 degrees for 10 to 12 minutes. Cool on cookie sheet for no longer than one minute and remove to wire rack to finish cooling. If left on cookie sheet too long they will stick.

CHOCOLATE-TOPPED MACAROON CRISPS

Steps:

• In a food processor, finely chop coconut; set aside. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in vanilla and coconut. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets., Bake at 325° for 18-19 minutes or until golden brown. Immediately remove to wire racks to cool. In a microwave-safe bowl, melt chocolate chips and oil; stir until smooth. Drizzle over cookies.

CHOCOLATE ALMOND CHERRY CRISPS

Steps:

• 1. Melt chips in microwave oven in a microwave safe 8-10c. Measuring cup. For one minute stir and cook an additional minute. Stir until smooth
• 2. Add chocolate to a bowl , stir in cherry and nuts and vanilla. Stir quickly and drop by Tablespoon fulls on waxed paper. Chill 1 hour.