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Crackle Snacks

Crackle Snacks

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Dark Chocolate Crackles

  • 12 ounces semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
  • 1/3 cup crystallized ginger, chopped
  • 1/3 cup dried apricots, chopped
  • 1/3 cup sweetened flaked coconut
  • 1/3 cup toasted slivered almonds, coarsely chopped

White Chocolate Crackles

  • 12 ounces high-quality white chocolate (preferably Lindt or Scharffen Berger), finely chopped
  • 6 tablespoons (3/4 cup) unsalted butter, cut into 1 inch pieces
  • 1/3 cup chopped dried apricots
  • 1/3 cup dried cherries or sweetened dried cranberries, chopped
  • 1/3 cup sweetened flaked coconut
  • 1/3 cup toasted walnuts, coarsely chopped

Special equipment

  • A 1 1/3-ounce ice cream scoop; muffin papers (optional)

Recipe Preparation

  • Line 2 rimmed baking sheets with parchment or waxed paper, silicone baking mats, or foil, or arrange muffin papers over sheet. Have scoop at hand.

Dark Chocolate Crackles

  • Place dark chocolate and butter in a metal bowl set over a saucepan of simmering water. Heat, stirring occasionally, until melted and smooth.

  • Place cornflakes and remaining ingredients in a large bowl; toss to evenly distribute. Pour hot chocolate mixture over. Gently mix (some of the cornflakes will become crushed).

  • Pack mixture into scoop; release onto 1 of the prepared baking sheets or into muffin paper on 1 sheet. Repeat with remaining mixture.

White Chocolate Crackles

  • Place white chocolate and butter in a metal bowl set over a saucepan of simmering water. Heat, stirring occasionally, until melted and smooth.

  • Place cornflakes and remaining ingredients in a large bowl; toss to evenly distribute. Pour hot white-chocolate mixture over. Gently mix (some of the cornflakes will become crushed).

  • Pack mixture into scoop; release onto 1 of the prepared baking sheets or into muffin paper on 1 sheet. Repeat with remaining mixture.

For All Crackle Snacks

  • Chill crackles until set, about 30 minutes. DO AHEAD: Crackles can be made 5 days ahead. Store airtight in refrigerator.

Recipe by Dorie GreenspanReviews Section

Today we’re talking about the ultimate holiday cookie recipe…the Cinnamon Crackle Cookie. This is for those of you who like a crisp, buttery cookie with warm spices and a subtle-citrus kick.

If you like a gingersnap cookie or a molasses cookie, this cookie will be added to your list of favorites. But even if you don’t prefer either of those cookies, I really think you will love these, because…well…there’s no molasses OR ginger in them, so you just have the hint of cinnamon spice.

Be a Happy Camper with 8 Sweet Snacks

Summer is almost here, and there&rsquos something about the crackle of a campfire that always makes you feel like a kid again. I mean, who doesn&rsquot love roasting gloriously gooey marshmallows or looking up at the starry skies on a warm summer evening, right?

But whether you love the great outdoors or &ldquooutdoorsy&rdquo for you means drinking on a patio this summer, don&rsquot worry &ndash we&rsquove got you covered! From the bonfire to the backyard, here are some sweet outdoor desserts &ndash guaranteed to make everyone a happy camper.

8 Cool Desserts for Camping & Grilling

1. Grilled Strawberry & Pound Cake Kabobs. Stacked with toasted marshmallows, strawberries and cubed pound cake, these sweet skewers make a delicious summertime treat.

Use your grill, or carefully place them on a grate over the campfire, rotating occasionally, until the marshmallows are roasty-toasty.

2. S&rsquomore Mocha Muddy Buddies. Planning to hike? Or worried about a rainy forecast? Bring along this s&rsquomore-inspired snack mix (aka &ldquopuppy chow&rdquo), filled with crunchy grahams, mini marshmallows and mocha sweetness. No campfire required!

Tip: store in a large container, but reserve a couple individual portions in small resealable bags to tuck into backpacks. Oh, and if you&rsquod prefer a fruity version, try this citrusy version instead: Key Lime Pie Muddy Buddies.

3. Campfire Berry Cake Skillet. Buttery pound cake. Fresh summer berries. Melty chocolate.

Simply bring a prepared Absolutely Almond Pound Cake in your cooler, and you&rsquoll be able to assemble this heavenly campfire skillet in minutes. Tip: use caramel-filled Rolo® or Caramello® chocolate candies for your skillet, or roughly chop up other bite-sized favorites like Snickers® or Milky Way®.

4. S&rsquomores with Creamy Caramel Sauce. Honestly, it&rsquos hard to improve upon perfection. But I think it&rsquos possible with a drizzle or dollop of creamy, buttery caramel sauce.

Try this super-simple twist on a classic childhood favorite!

5. Grilled Pineapple Right Side Up Cake. Staying close to home? With lightly grilled cake and juicy pineapple, this tropical dessert is a real breeze &ndash making it perfect for the backyard or patio.

Serve warm with ice cream. Try this one with grilled peaches, too!

6. S&rsquomore Campfire Cake. Bring rich chocolate, ooey-gooey marshmallows, and honey-kissed grahams together in one easy skillet.

Just pack a prepared Classy Chocolate Pound Cake alongside your usual s&rsquomore fixings, and you&rsquoll have the perfect campfire dessert. (By the way, on a rainy day, you can also bake this skillet in your oven at 350°F for 10 minutes and then broil 1-2 minutes.)

7. Campfire Cones. Have you ever created campfire cones? Fill waffle cones with marshmallows, chocolate chips, and your favorite ice cream toppings. Wrap &lsquoem with foil, grill, and voila!

8. Mix-and-Match Dessert Nachos. You can use the same idea to create &ldquodessert nachos,&rdquo too. For a s&rsquomore version, simply toss together broken graham crackers, marshmallows and chocolate bars in an 8 x 8 foil pan.

Or if you like sweet-and-salty combinations, try crispy pretzel thins with marshmallows, caramel bits, chocolate chips and a few dollops of Rhubarb Strawberry Fruit Spread.

Cover with foil, and place on a grate over your campfire until the marshmallows begin to melt, about 7-10 minutes. You can try all kinds of different combinations!


Step 1

PREHEAT oven to 350°F. Line three cookie sheets with Reynolds Kitchens ® Parchment Paper Roll with SmartGrid ® . Set aside.

Step 2

PREPARE and bake the sugar cookies as instructed. Remove from oven. Using a small circular cutter, or a knife. Carefully cut holes in the center of 12 of the cookies. Discard the scraps. Transfer to a wire rack to cool completely.

Step 3

WHISK together powdered sugar, milk and lemon juice in a medium bowl. Whisk to to make an icing of spreading consistency. Transfer to a pastry bag. Set aside.

Step 4

PLACE 12 solid cookies on a sheet of Reynolds Kitchens ® Parchment Paper with SmartGrid ® . Pipe a single line of icing around the edge of each cookie, then place a cookie with the center cut out on top. Gently press to secure into the icing. Fill each of the centers with Pop Rocks candy. Pipe a single line of icing around the edge of the filled cookie, then press another solid cookie on top. Use the remaining icing to decorate the finished cookies as desired.

Recipe Summary

  • ½ cup milk
  • 3 tablespoons vegetable oil
  • ¼ teaspoon Worcestershire sauce
  • 1 dash hot pepper sauce
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.

In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.

In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.

On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.

Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

Chocolate Crackles (copha free)

Everyones childhood favourite, chocolate crackles! These aren’t your regular, copha filled chocolate crackles, instead they’re filled with only 4 ingredients of dark chocolate, peanut butter (which is optional!), desiccated coconut and rice bubble cereal. Now that’s a delicious chocolate crackle recipe!

I’m going to be honest and let you know that I had never made my own batch of chocolate crackles, obviously before these delights. They were always given to us as a treat as children made by family. So when I decided to share a chocolate crackle recipe as part of Easter, I actually had to Google what was involved, HA! I couldn’t believe copha was used along with copious amount of added sugar, I just had zero idea what was actually in chocolate crackles. Since I don’t use copha, I wanted to create my own chocolate crackle recipe without copha or too much added sugar.

I remembered my chocolate spiders recipe and a light bulb went off, why not just take the concept of that recipe and add rice bubbles and a couple other classic chocolate crackle ingredients? Voila! Success! I hope you enjoy this seriously delightful and better for you chocolate crackle recipe!

1. Preheat oven to 325F. Line baking sheets with parchment paper or a silicone mat.

2. Combine egg whites and allulose into a mixing bowl.

3. Whisk egg whites and sweetener in the mixing bowl until mixture is thick, but not foamy.

4. Stir in sliced almonds and unsweetened coconut flakes. Whip ingredients until mixture is an evenly distributed cookie batter.

5. Spoon or scoop cookie batter into mounds on to the baking sheet.

6. Space cookie batter mounds evenly and generously on the baking sheet. Flatten the top of the mounds with the spoon or scoop.

7. Bake cookies for 10 minutes. Rotate the baking sheet in the oven.

8. Bake cookies for another 8-10 minutes until they are toasted and crisp. Remove baking sheet from oven and cool.

This makes 12 servings of Almond and Coconut Crackle Cookies. Each serving comes out to be 58.92 Calories, 5.01g Fats, 0.83g Net Carbs, and 2.31g Protein.

Chocolate Crackle Bark Slice

So ever since I shared my Chocolate + Peanut Butter Crisp Bark with you a few week ago (you guys absolutely LOVE that recipe) I’ve been racking my brain on how to create another similar recipe to that one, because we can never have enough delicious bark/slice options can we?

I realised you really appreciate the simple, quick recipes but they don’t compromise flavour. You also told me how great the thinner slices are, that’s why I refer to them as “bark”. Although not a traditional chocolate bark, they’re a thin slice recipe but you can enjoy and eat it as a bark! So we’re gonna roll with that!

For this recipe, I decided on a base that is inspired by raw chocolate cookie dough, who can say no to that? The topping, well the topping is my FAVOURITE part and I’m sure you’re pretty excited about it also! Here we go…

Melted Dark Chocolate
Coconut Oil
Crunchy Peanut Butter

Can you tell I’m excited about those rice puffs? Because it’s exactly like chocolate crackles but we’re taking it next level. The hint of peanut butter adds a slight depth and brings all the flavours together. The coconut oil thins it out a little and offers a softer texture so it’s much easier for you to bite into, as hardened melted chocolate can sometimes be a little too hard, we don’t want a broken tooth now!

So when do you plan on whipping up a batch of this? Over the weekend? I thought so! ENJOY!

Cinnamon Crackle Cookies

  • Yield: 24 Servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Cinnamon Crackle Cookies are the perfect chewy cookies made with ground cinnamon, vanilla extract, brown sugar, and white chocolate chips in 25 minutes!


  • 1 cup butter , softened
  • 2 cups sugar , divided
  • 1/2 cup brown sugar , packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips


Note: click on times in the instructions to start a kitchen timer while cooking.

To your stand mixer add the butter, 1 cup sugar (careful, do not add all the sugar here), and brown sugar for 3 minutes until light and fluffy.

Stir in the white chocolate chips

Place 2" apart on a baking sheet and bake for 13-15 minutes.

Nutrition Information

Yield: 24 Servings, Amount per serving: 202 calories, Calories: 202g, Carbohydrates: 32g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 212mg, Potassium: 66mg, Fiber: 1g, Sugar: 21g, Vitamin A: 248g, Calcium: 13g, Iron: 1g

All images and text © for Dinner, then Dessert.

Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.

About the Author


  1. Beat butter and brown sugar until light and creamy. Add egg and molasses and beat again.
  2. Add flour, baking soda, salt, and spices and mix until dough comes together. Refrigerate dough for 1 hour.
  3. Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
  4. Use a cookie scoop to make 24 even dough balls. Roll each into a ball and roll in granulated sugar. Place 12 balls on a plate in refrigerator. Place other 12 on a cookie sheet and bake for 10 minutes.
  5. Let cool on pan for 3-4 minutes, then gently remove and place on parchment paper to cool. Bake remaining dough balls. Let cookies cool completely before placing in sealed container.

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

Watch the video: HOW TO MAKE CRACKLING. Jamie Oliver


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