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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Bite-sized Chocolate Crisps


Rate Recipe Bite-sized Chocolate Crisps

4.5 stars Avg. rating: 4.5 from 4 votes.
  

 Recipe Information  
Category: Desserts
# of Servings: 8 (3 pieces each)
Recipe Entered By: Angie (Momma2Joey)
Recipe Created By: Angie (Momma2Joey)

 
 
 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 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)

 
 
 Instructions  
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.

 
 
 Comments  
Bite-sized Chocolate CrispsKFA 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.
Photo courtesy of Angie
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  
Use dairy, soy, egg, gluten, tree nut free ingredients as needed.
Check the ingredients of your cooking spray for safety (some contain soy lecithin).

The U.S. Food and Drug Administration now considers coconut a tree nut. Clinical literature has demonstrated only several cases of coconut allergy and none have occurred in individuals with other tree nut allergies. If you are managing a tree nut allergy, ask your doctor if you need to avoid coconut.

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

 
 
 Brought to you by:  
Kids With Food Allergies (KFA) is a 501(c)3 nonprofit organization that is a division of the Asthma and Allergy Foundation of America. At KFA, we are dedicated to helping all families keep their children safe and healthy. Our supporters give us the funding to provide education and support to families in need. The services and programs we offer, including our recipes, are available thanks to the support of our donors and members. We thank you for supporting KFA. Together, we will continue to reach more families in need of lifesaving information. If KFA has helped you in some way, please make a donation to support our work.

 

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Page last updated 02/15/2014