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    Click here for a "text only" printer friendly version.
    Lacy Chocolate Crisps

    1/2 cup light corn syrup
    1/3 cup butter or margarine
    1 package (4 ounces) Baker's German's Sweet Chocolate
    1/2 cup firmly packed light brown sugar
    1 cup flour
    2/3 cup Baker's Angel Flake Coconut

    Bring corn syrup to a boil. Add butter and chocolate. Cook and stir over low heat until smooth. Remove from heat. Stir in sugar, flour and coconut. Drop from tablespoon onto lightly greased baking sheets, leaving 3 inches between. Bake at 300 F for 15 minutes or until wafers bubble vigorously and develop lacy holes. Cool on sheets 2 minutes. Lift with spatula and finish cooling on racks. If wafers harden on sheet, return to oven briefly. If desired, roll warm wafers over wooden spoon handle. Cool. Fill with tinted sweetened whipped cream.

    Makes 2 1/2 dozen

    This recipe created by Kraft Foods.

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