- 48
Ingredients
- 1/4 cup (50 mL) Crisco® All-Vegetable shortening
- 1 cup (250 mL) semi-sweet chocolate chips
- 1/4 cup (50 mL) granulated sugar
- 2 eggs
- 2/3 cup (150 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
- 1 tsp (5 mL) vanilla extract
- 1 ½ cups (375 mL) Robin Hood® All Purpose Flour
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1 ½ cups (375 mL) Chipits® Milk Chocolate Chips
- 3/4 cup (175 mL) icing sugar
Preparation
Step 1
1. Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.