Best Chocolate Snowcaps All Bran Recipes

CHEWY CHOCOLATE SNOWCAPS

Steps:

• Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
• Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
• Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
• Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.

CHOCOLATE SNOWCAPS-ALL BRAN

Steps:

• 1. Stir together flour, baking powder and salt. Set aside.2. In 3-quart saucepan, melt shortening and chocolate together over low heat, stirring constantly until smooth. Remove from heat. Cool. Stir in granulated sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture, mixing until combined. Stir in KELLOGG'S ALL-BRAN cereal and walnuts. Cover and chill until dough is stiff.3. Using level tablespoons of dough shape into balls. Roll in powdered sugar. Place about 2 inches apart on baking sheets coated with cooking spray.4. Bake at 350°F about 14 minutes or until set. Cool slightly before removing from baking sheets. Place on wire racks to cool completely. Store in airtight container. NOTE: Cookies are soft when removed from oven, but will become firm when cool.

CHOCOLATE-ESPRESSO SNOWCAPS

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

DATE RAISIN BARS

Steps:

• 1. Stir together flour, sugar, soda, salt and cinnamon. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and buttermilk. Let stand 3 minutes or until cereal softens. Add eggs and oil. Beat well. Add dates and raisins. Stir in flour mixture, mixing only until combined. Spread batter evenly in 9 x 9 x 2-inch baking pan coated with cooking spray.3. Bake at 375°F about 25 minutes or until wooden pick inserted in center comes out clean. Let cool. Cut into 12 bars. Wrap individually in plastic wrap to store.