Chocolate Snaps – a delicious recipe with butter, corn syrup, brown sugar, flour, ground hazelnuts, chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
2
Remove from heat; add flour and ground hazelnuts and mix well.
3
Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
4
Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
5
Cool to room temperature on a wire rack.
6
Melt dark chocolate.
7
Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
8
Store in an airtight container in a cool place for up to 2 days.
394
kcal
Calories
25
g
Fat
40
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 ounces butter, 1 ½ tablespoons corn syrup, 2 tablespoons brown sugar, 2 tablespoons flour, and more.
Yes, Chocolate Snaps falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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