Chocolate Crisps Recipe

Chocolate Crisps Recipe

Level: Easy

Equipment:

• 10 x 15 inch shallow baking sheet
• Sturdy cookie cutters with tight seams (not needed if making "drop" candies)

Ingredients:

• 32 ounces chocolate (I use a mixture of 24 ounces semisweet and 8 ounces pure milk chocolate)
• 1 tablespoon solid vegetable shortening
• 1 1/2 rounded cups "crispy" cereal of your choice (preferably rice crispies, plain or cocoa flavored)

Imagine the irresistible crunch of crispy cereal wrapped in silky, perfectly tempered chocolateyour new go-to treat that's simple to make and impossible to resist! Dive in and create these delightful crisps that will wow your friends and family.

Instructions

1. To set up: Line the bottom of a 10 x 15 inch baking sheet with waxed or parchment paper, leaving a 2-inch overhang at each end. Line a second baking sheet or tray with wax paper and place next to your work area.
2. To temper chocolate: Melt 3/4 of the chopped chocolate (24 ounces semisweet) with the shortening in the top of a double boiler over simmering water or a bowl that sits in a pan of very hot (but not simmering) water. Stir constantly as it melts, avoiding overheating or any water droplets. When almost smooth, remove from heat and briskly stir in the remaining chopped chocolate until perfectly smooth.
3. To assemble chocolate crisps: Stir in the cereal until well combined, then pour into the prepared baking sheet using a large rubber spatula. Spread evenly with an offset metal spatula, tap the pan firmly to remove air bubbles, and freeze uncovered for no longer than 5 minutes. Cut into shapes with sturdy cookie cutters, pushing pieces onto the second wax paper-lined sheet.
4. Note: Protect your hand with a pot holder or folded dry kitchen towel over the cutter when pressing down.
5. To wrap and store: Wrap individually in colored foil wrappers if desired, or store unwrapped in a tin separated by wax paper sheets at room temperature.

Shaping Variation: Drop Candies

After tempering, mix in additions like crispy cereal, cocktail peanuts, raisins, walnuts, mini marshmallows, mini M&M's, or diced chewy caramels. Drop by heaping teaspoonfuls onto a wax paper-lined tray, spacing 1 inch apart. Freeze for 3-5 minutes, then let set at room temperature. Store in an airtight tin with wax paper separators.

Chocolate Variation and Temperature Guide

Beginners: Use darker chocolates (semisweet, bittersweet, dark sweet) as they're less heat-sensitive than milk or white. For precision, use a chocolate thermometer: Melt initial chocolate to no higher than 118F (remove at 115F), then cool to 90F for dark or 86F for lighter after stirring in remaining chocolate. Keep stirring until ready to use.