Milk Chocolate Fudge Crackles

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READY IN: 28mins
SERVES: 24
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup shortening (50 ml Crisco All-Vegetable )
  • 1
    cup semi-sweet chocolate chips (250 ml)
  • 14
    cup granulated sugar (50 ml)
  • 23
    cup condensed milk (150 ml Eagle Brand Regular or Low Fat Sweetened )
  • 1
    teaspoon vanilla extract (5 ml)
  • 1 12
    cups flour (375 ml Robin Hood All Purpose )
  • 12
    teaspoon baking powder (2 ml)
  • 14
    teaspoon salt (1 ml)
  • 1 12
    cups milk chocolate chips (375 ml Chipits)
  • 34
    cup icing sugar (175 ml)
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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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