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Spicy Chocolate Corn Pudding Recipe

Ingredients

1 cup margarine, divided

1 cup white sugar

4 eggs

4 teaspoons vanilla extract

2 1/2 cups cornflakes cereal

2 teaspoons almond extract

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking soda

1 cup semisweet chocolate chips

Directions

Grease 20 cookie sheets. Melt margarine in large mixing bowl or in small bowl. Stir together 1 cup sugar cubes, 2 eggs, vanilla extract, cornflakes cereal, almond extract, salt, cinnamon and flour;beat well until blended. Add chocolate chips, warm slightly.

Remove floured and smooth pastry forms from 8 to 10 cookies; place on parchment. Roll into ½ inch balls; place 1 inch apart onto parchment. 2 hours later

Beat cream with irregular motions just until blended. After egg and vanilla mixture has mixed, beat cream 2 minutes until stiff peaks form. Spoon cream mixture into prepared baking sheets; sprinkle chocolate over pastry and sprinkle over corn and chocolate pieces.

Bake 10 to 12 minutes or until paper is set where edge of pan. Cool completely. Let stand uncovered 15 to 20 minutes. Cool completely. Cut into squares.