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Bite-Sized Chocolate Crisps


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 Recipe Information  
Category: Desserts
Recipe Created By: Momma2Joey

Bite-Sized Chocolate Crisps

 

 Ingredients  
3/4 cup semi-sweet chocolate chips
1 1/2 cup mini marshmallows (or 12 large marshmallows)
2 Tbsp margarine (dairy and/or soy-free as needed)
2 Tbsp light corn syrup
extract (vanilla, peppermint or coconut)
1/2 cup confectioner's (powdered) sugar
2 cup rice cereal
1/2 cup sweetened flaked coconut, divided (for coconut version only) (optional)
3/4 oz peppermint candy (for peppermint verson only) (optional)
nonstick cooking oil spray (optional)


 Directions  
This recipe can be made in three different flavor variations: Plain (basic), Peppermint and Coconut. The variations are achieved by changing the amount and type of extract as well as the toppings. Below you will find instructions for each variation, which will make 24 mini muffin tins in the given flavor.

For Plain Chocolate Crisps:

1. Coat 24 mini muffin tins with cooking spray or margarine. Set aside.

2. Put a medium saucepan over medium-low heat and add chocolate chips, marshmallows and margarine and stir occasionally until melted.

3. Add light corn syrup and 1 teaspoon of vanilla extract and stir to combine.

4. Add confectioner's sugar and stir to combine.

5. Remove from heat and add rice cereal. Stir until completely coated.

6. Spoon and press mixture into prepared muffin tins, and place in refrigerator for 45 minutes to harden.



For Peppermint Crisps:

1. OPTIONAL: Crush one full sized candy cane or other peppermint candy (about 3/4 oz) by placing a large cutting board on a countertop or table. Layer clear wrap on the board, top with candy cane and then cover with another piece of clear wrap. Using a heavy bottom pan, crush the peppermint. Set aside.

2. Coat 24 mini muffin tins with cooking spray or margarine. Set aside.

3. Put a medium saucepan over medium-low heat and add chocolate chips, marshmallows and margarine and stir occasionally until melted.

4. Add light corn syrup and 3/4 teaspoon of peppermint extract and stir to combine.

5. Add confectioner's sugar and stir to combine.

6. Remove from heat and add rice cereal. Stir until completely coated.

7. Spoon and press mixture into prepared muffin tins. If using crushed peppermint candy, cover the top of each crisp with candy, pressing gently to ensure that it sticks.

8. Place in refrigerator for 45 minutes to harden.


For Coconut Crisps (You will only use 1/4 cup of confectioner's sugar):

1. Coat 24 mini muffin tins with cooking spray or margarine. Set aside.

2. Put a medium saucepan over medium-low heat and add chocolate chips, marshmallows and margarine and stir occasionally until melted.

3. Add light corn syrup and 1 1/2 teaspoons of coconut extract and stir to combine.

4. Add only 1/4 cup confectioner's sugar and 1/4 cup sweetened flaked coconut and stir to combine.

5. Remove from heat and add rice cereal. Stir until completely coated.

6. Spoon and press mixture into prepared muffin tins.

7. Use the remaining 1/4 cup of coconut to top the crisps and press to ensure that it sticks.

8. Place in refrigerator for 45 minutes to harden.


 Notes  
KFA Iron Chef Valentine's Battle 2008: Desserts and Candies

Challenger's Statement:

The basic chocolate crisps have been a staple at every family celebration for the last two years. We love this basic recipe so much, that I was hesitant to "play" with it to come up with other flavor options, but I am so glad that I did! The addition of these new flavors has brought new life to an old family favorite.

One of my favorite things about this recipe is its simplicity. Requiring only a few ingredients, and minimal cooking time (about 6 minutes in total), it can be whipped up on very short notice, and no matter which flavor you choose, it is sure to be a crowd-pleaser. Enjoy!


 Substitutions  
Check the ingredients of your cooking spray for safety (some contain soy lecithin).

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen.  You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
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