Milk Chocolate Fudge Crackles

Name: Milk Chocolate Fudge Crackles
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 48 cookies, 24 serving(s)
Ingredients: 1/4 cup shortening (50 ml Crisco All-Vegetable ); 1 cup semi-sweet chocolate chips (250 ml); 1/4 cup granulated sugar (50 ml); 2 eggs; 2/3 cup condensed milk (150 ml Eagle Brand Regular or Low Fat Sweetened ); 1 teaspoon vanilla extract (5 ml); 1 1/2 cups flour (375 ml Robin Hood All Purpose ); 1/2 teaspoon baking powder (2 ml); 1/4 teaspoon salt (1 ml); 1 1/2 cups milk chocolate chips (375 ml Chipits); 3/4 cup icing sugar (175 ml)

Submitted by oilpatchjo

"This is another good cookie from Robin Hood "The Love of Baking"."

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Ready In:: 28mins
Ingredients:: 11
Yields:: 48 cookies
Serves:: 24

ingredients

¹⁄₄ cup shortening (50 ml Crisco All-Vegetable )
1 cup semi-sweet chocolate chips (250 ml)
¹⁄₄ cup granulated sugar (50 ml)
2 eggs
²⁄₃ cup condensed milk (150 ml Eagle Brand Regular or Low Fat Sweetened )
1 teaspoon vanilla extract (5 ml)
1 ¹⁄₂ cups flour (375 ml Robin Hood All Purpose )
¹⁄₂ teaspoon baking powder (2 ml)
¹⁄₄ teaspoon salt (1 ml)
1 ¹⁄₂ cups milk chocolate chips (375 ml Chipits)
³⁄₄ cup icing sugar (175 ml)

directions

Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
In a glass bowl in microwave, melt shortening and semi-sweet chocolate chips on Medium (50%). Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.
Mix in sweetened condensed milk and vanilla. Add next 4 ingredients; mix well to combine. Cover with plastic wrap and refrigerate for 1 ½ hours up to 8 hours.
Sift icing sugar in a shallow bowl. Between palms of hand, roll pieces of chilled dough to form 1 ¼” (3 cm) balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly. Repeat with remaining dough and remaining icing sugar, spacing about 1 ½” (4 cm) apart on baking sheet.
Bake each sheet in preheated oven for 11 - 13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.
Note: For a chewier, softer crackle, try Eagle Brand Regular Sweetened Condensed Milk.

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RECIPE SUBMITTED BY

oilpatchjo

Canada

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the  one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>

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