Food recipes
Iced Chocolate Crunchies
Iced Chocolate Crunchies Ingredients: sugars, granulated wheat flour, white, all-purpose, unenriched shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cocoa, dry powder, unsweetened le...
Iced Chocolate Crunchies
Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
butter, without salt
vanilla extract
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
vanilla extract
butter, without salt
water, bottled, generic
Directions:
BASE: Mix together, sugar, flour, coconut, cocoa powder, baking powder, salt and oatmeal.
Beat in butter and vanilla extract until thoroughly combined.
Press firmly into greased pan.
Bake at 350F for 20 minutes.
Cut into squares and leave to cool in pan before spreading with topping.
TOPPING: Beat icing sugar, cocoa, butter and vanilla together.
Add just enough hot water to make a spreading consistency-DO NOT use too much water or the icing will not set.
Spread over the base and re-cut squares when icing is set.
Remove from pan when cold.
Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
butter, without salt
vanilla extract
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
vanilla extract
butter, without salt
water, bottled, generic
Directions:
BASE: Mix together, sugar, flour, coconut, cocoa powder, baking powder, salt and oatmeal.
Beat in butter and vanilla extract until thoroughly combined.
Press firmly into greased pan.
Bake at 350F for 20 minutes.
Cut into squares and leave to cool in pan before spreading with topping.
TOPPING: Beat icing sugar, cocoa, butter and vanilla together.
Add just enough hot water to make a spreading consistency-DO NOT use too much water or the icing will not set.
Spread over the base and re-cut squares when icing is set.
Remove from pan when cold.