Bite-Sized Chocolate Crisps
Avg. rating 4 from 8 votes.Recipe Information
Ingredients
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
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!