Volcanoes

1. 1

   Preheat the oven to 325F.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Using a melon baller, scoop the crumb base onto the prepared baking sheet, leaving 1 inch between portions.

4. 4

   Press your thumb into the center of each to make a small indentation.

5. 5

   Bake the volcanoes on the center rack for 16 minutes, rotating the sheet 180 degrees after 6 minutes.

6. 6

   The finished volcanoes will be firm and slightly crunchy to the touch.

7. 7

   Let the volcanoes stand on the sheet for 15 minutes, or until completely cooled.

8. 8

   Fill each volcano with vanilla sauce.

9. 9

   Fill a squeeze bottle or a small bowl with the chocolate sauce and drizzle some over the tops.

10. 10

    Serve right away, or store in an airtight container at room temperature for up to 3 days.

No additional tips available.