Best 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.

DARK CHOCOLATE-COVERED BERRIES, ALMONDS, AND PRETZEL CRISPS®

Steps:

• Line a baking sheet with a silicone baking liner or waxed paper.
• Combine dark chocolate, coconut oil, and vanilla extract in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula, until melted, about 5 minutes. Remove from heat and cool to room temperature, about 15 minutes.
• Scoop 2 tablespoons of the melted chocolate mixture into a small bowl.
• Stir blueberries and almonds into the remaining chocolate mixture. Spread on the prepared baking sheet in an even layer. Press pretzel crackers in gently. Drizzle reserved 2 tablespoons chocolate over crackers.
• Freeze until firm, 15 to 20 minutes. Break gently into pieces before serving.

DARK CHOCOLATE COVERED APRICOT PRETZEL CRISPS®

Steps:

• Line a baking sheet with waxed paper. Arrange Snack Factory® Pretzel Crisps® on sheet.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory® Pretzel Crisp®.
• Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.

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.

CHOCOLATE ALMOND CRISPS

Steps:

• Preheat the oven to 325°F.
• Line a couple of cookie trays with parchment paper.
• In a food processor, process the almonds with the sugar until finely ground.
• Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
• Process in the egg whites and the extract until it blends and forms a mass.
• Remove the dough, let sit for about 5 minutes.
• Roll out on a board sprinkled with icing sugar.
• Cut with cookie cutters and place on the trays.
• Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
• Let cool then peel from the paper.

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 CRISPS

Steps:

• To set up: Line the bottom of a 10 x 15 inch baking sheet with waxed or parchment paper, leaving a 2inch overhang at each end. Line a second baking sheet or tray with wax paper and place next to your work surface.
• To temper chocolate: Melt 3/4 of the chopped chocolate (24 ounces semisweet) with the shortening in the top of a double boiler over simmering water or a bowl that sits in a pan of very hot (but not simmering) water. Stir the chocolate constantly as it melts, being very careful not allow chocolate to overheat or to allow even one drop of water to enter bowl. When just about smooth (one or two small pieces of chocolate may remain visible), immediately remove the chocolate from the stove and briskly stir in the remaining chopped chocolate. Stir constantly until perfectly smooth.
• To assemble chocolate crisps: When smooth, stir in cereal and, when well combined, use a large rubber spatula to help pour into prepared baking sheet. Use an offset metal spatula to spread chocolate mixture evenly in pan, then lift pan and give it one or two good rap's on the counter to remove any air bubbles and assure an even layer. Place in freezer (uncovered) for no longer than 5 minutes, then remove and, using sturdy cookie cutters (plain or flutted), cut chocolate into shapes. As you cut, gently push chocolates out of the cutter onto second sheet, lined with wax paper.
• Note: Since cutting cooled chocolate into shapes takes a little muscle, place a pot holder or a folded dry kitchen towel over top of cutter to protect your hand.
• To wrap and store: If desired, wrap crisps individually in colored foil wrappers (available in stores that specialize in candy making). Alternatively, store unwrapped crisps in a tin, separated by sheets of wax paper. Tempered chocolate should be stored at a comfortable room temperature.
• Shaping Variation
• To form drop candies: After tempering chocolate, choose any type of addition: i.e. crispy cereal, cocktail peanuts, raisins, walnuts, minimarshmallows, mini m & m's, diced chewy caramels and the list goes on... After stirring in your chosen addition, drop mixture by heaping teaspoonfuls onto wax paper lined tray, with 1inch in between each mound. When finished, place tray in the freezer for 3 to 5 minutes (no longer). Remove and let sit at room temperature until completely set. Store in an airtight tin, separated by sheets of wax paper.
• Chocolate Variation and Temperature Guide
• Beginners should stick to working with the darker chocolates (semisweet, bittersweet and dark sweet). The lighter chocolates (milk and white chocolate) are more heat sensitive because of the milk solids.
• If you feel more confident using a chocolate thermometer, purchase a mercury thermometer specifically designed for chocolate. When melting the initial bulk of chocolate, don't allow the temperature to rise above 118F. At 115F, it's the right time to remove the bowl from heat and stir in remaining chopped chocolate. After stirring until smooth, check temperature. The darker chocolates should be cooled to 90F to be in proper condition after setting. Lighter chocolates should be cooled to 86F. Keep stirring briskly until desired temperature is reached, then chocolate is ready to work with as directed in your given recipe.

CHOCOLATE MINT CRISPS

Steps:

• In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted., Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight. , Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling). , Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled.

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.

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.

WHITE CHOCOLATE PRETZEL CRISPS® SPARKLERS

Steps:

• Microwave white chocolate chips in a microwave safe bowl until beginning to melt. Stir. Microwave another few seconds until completely melted.
• Dip different parts of Original Pretzel Crisps® into the chocolate. Coat with gold sprinkles or white sugar pearls and set aside to cool and harden. Enjoy!

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!

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 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 COOKIE CRISPS

Steps:

• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
• Beat the butter in a large bowl using an electric mixer on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla until smooth. Add the melted chocolate and beat until combined.
• Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Mix until incorporated. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour up to 3 days.
• Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
• Working with one disk at a time, roll out to about 1/8-inch thick between two pieces of flour dusted parchment. Cut out circles with a 2-inch round biscuit or cookie cutter and transfer to the prepared baking sheets. Gather up the scraps, re-roll and cut out, refrigerating the dough if it becomes too soft.
• Bake the cookies until the tops look dry and are firm, about 8 minutes. Cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Repeat with the remaining dough.

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.

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.