MILK CHOCOLATE FUDGE CRACKLES

Milk Chocolate Fudge Crackles image

Provided by oilpatchjo

Time 28m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 11

1/4 cup shortening (50 ml Crisco All-Vegetable )
1 cup semi-sweet chocolate chips (250 ml)
1/4 cup granulated sugar (50 ml)
2 eggs
2/3 cup condensed milk (150 ml Eagle Brand Regular or Low Fat Sweetened )
1 teaspoon vanilla extract (5 ml)
1 1/2 cups flour (375 ml Robin Hood All Purpose )
1/2 teaspoon baking powder (2 ml)
1/4 teaspoon salt (1 ml)
1 1/2 cups milk chocolate chips (375 ml Chipits)
3/4 cup icing sugar (175 ml)

Steps:

Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
In a glass bowl in microwave, melt shortening and semi-sweet chocolate chips on Medium (50%). Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.
Mix in sweetened condensed milk and vanilla. Add next 4 ingredients; mix well to combine. Cover with plastic wrap and refrigerate for 1 ½ hours up to 8 hours.
Sift icing sugar in a shallow bowl. Between palms of hand, roll pieces of chilled dough to form 1 ¼" (3 cm) balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly. Repeat with remaining dough and remaining icing sugar, spacing about 1 ½" (4 cm) apart on baking sheet.
Bake each sheet in preheated oven for 11 - 13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.
Note: For a chewier, softer crackle, try Eagle Brand Regular Sweetened Condensed Milk.

Nutrition Facts : Calories 146.9, Fat 6, SaturatedFat 2.6, Cholesterol 20.9, Sodium 50.8, Carbohydrate 21.9, Fiber 0.7, Sugar 15.2, Protein 2.4