Chocolate Cracker Kisses Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Cracker Kisses

From Dorothy McNett's recipes at For a special quick dessert, dice up some sweet fresh oranges or other fruits such as blueberries, melon slices, etc. Put into sherbet dishes. Serve with a couple of these chocolate kisses, and perhaps a little caramel sauce or small pieces of caramel candy.

2/3 cup semi-sweet chocolate chips
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla or vanilla bean paste
1-2 tablespoons instant espresso powder, if desired
2/3 cup raw sugar
1/4 cup crushed salted soda crackers

fresh fruits
caramel sauce or candy pieces

Preheat oven to 350 degrees. Melt the chocolate chips on high for 1 minute. Stir. Microwave another 10-30 seconds, if needed. Set aside. Put egg whites in batter bowl and add the cream of tartar, beating with electric beater until stiff peaks form. Beat in vanilla, coffee powder and sugar. Mixture should still be light and fluffy. Stop using the beater, and with a silicone spatula gently fold in the crackers and melted chocolate. Do not overmix, just get it blended in without loosing too much of the volumn. Drop by teaspoons onto silicone or parchment lined baking sheets. Makes about 24-30 kisses. Bake 10-12 minutes. Allow to cool and then gently remove to serving platter.

Recipe created 1995-08-27.

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