Type what you have

Ingredients

• ✓ chocolate chip
• coconut oil
• almond

Instructions

1. 1 Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
2. 2 Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
3. 3 Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
4. 4 Once dry, store almonds in a resealable container.

By thedailygourmet

Ingredients

• ✓ chocolate chip
• banana chip
• peanut
• mini marshmallow
• cherry

Instructions

1. 1 Combine dried banana chips, roasted peanuts, mini marshmallows, chocolate chips, and dried cherries in a bowl. Eat with a spoon or your hands.

By Dev0_

Ingredients

• ✓ chocolate chip
• oat
• peanut butter
• coconut
• cranberry
• almond milk
• honey

Instructions

1. 1 Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly.
2. 2 Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.

By Dylan Kitz

Ingredients

• ✓ chocolate chip
• pinto bean
• cocoa powder
• cashew
• honey
• brown sugar
• almond milk

Instructions

1. 1 Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly. Add almond milk and blend until dip is smooth. Transfer dip to a bowl and sprinkle with chocolate chips.

By u2scottswife

Ingredients

• ✓ chocolate chip
• peanut butter
• honey
• brown sugar
• granola
• oat
• puffed rice cereal
• mixed fruit

Instructions

1. 1 Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
2. 2 Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
3. 3 Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.

By missrochester

Ingredients

• ✓ chocolate chip
• quinoa flake
• almond flour
• flax seed
• baking powder
• salt
• honey
• applesauce
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet.
2. 2 Combine quinoa flakes, almond flour, flax seeds, baking powder, and salt in a large bowl.
3. 3 Mix honey, applesauce, chocolate chips, eggs, and vanilla extract in another bowl. Add to quinoa flake mixture and mix well with your hands to combine. Press evenly on prepared baking sheet with your hands or a spatula.
4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Cool for 20 minutes before cutting into 36 bars.

By Chrystal Garrison

Ingredients

• ✓ chocolate chip
• rolled oat
• peanut butter
• flaxseed
• honey
• cranberry
• almond

Instructions

1. 1 Gather the ingredients.
2. 2 Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
3. 3 Refrigerate mixture at least 1 hour.
4. 4 Cut into 12 bars and wrap each individually in plastic wrap for storage.

By Jessica Clara Noelle Grant

Ingredients

• ✓ chocolate chip
• brown sugar
• peanut butter
• corn syrup
• applesauce
• vanilla extract
• rolled oat
• marshmallow
• oat cereal ring
• wheat germ

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.
3. 3 Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

By MESILLA

Ingredients

• ✓ chocolate chip
• rolled oat
• pumpkin seed
• walnut
• pecan
• medjool date
• brown rice syrup
• coconut
• raisin
• sunflower seed

Instructions

1. 1 Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
2. 2 Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
3. 3 Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
4. 4 Refrigerate for 2 to 24 hours before serving.

By Erena Wismer

Ingredients

• ✓ chocolate chip
• cream cheese
• white sugar
• vanilla extract
• milk
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
2. 2 Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
3. 3 Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

By michelle

Ingredients

• ✓ chocolate chip
• date
• water
• rolled oat
• coconut
• almond
• pumpkin seed
• sunflower seed
• cinnamon
• almond butter
• applesauce
• vanilla extract

Instructions

1. 1 Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
2. 2 Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
3. 3 Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
4. 4 Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
5. 5 Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

By Barbara Ortiz

Ingredients

• ✓ chocolate chip
• chickpea
• brown sugar
• peanut butter
• oat
• milk
• vanilla extract
• salt
• baking soda

Instructions

1. 1 Combine chickpeas, brown sugar, peanut butter, oats, milk, vanilla extract, salt, and baking soda in the bowl of a food processor; pulse until smooth. Fold in chocolate chips.

By deb3350

Ingredients

• ✓ chocolate chip
• butter
• white sugar
• egg
• almond extract
• all-purpose flour
• baking powder
• candied cherry
• white chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
3. 3 With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
4. 4 Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
5. 5 Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

By Jennifer Wall

Ingredients

• ✓ chocolate chip
• vanilla extract
• instant espresso powder
• all-purpose flour
• cocoa powder
• baking powder
• salt
• sugar
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
3. 3 Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
4. 4 Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
5. 5 Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
6. 6 Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
7. 7 Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
8. 8 Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

By Chef V

Ingredients

• ✓ chocolate chip
• butter
• bread crumb
• egg
• white sugar
• vanilla sugar
• white wine
• all-purpose flour
• cinnamon
• baking powder
• salt
• hazelnut

Instructions

1. 1 Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
3. 3 Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Ursel

Ingredients

• ✓ chocolate chip
• white cake mix
• water
• egg
• vanilla pudding mix
• vegetable oil
• almond extract
• ricotta cheese
• confectioners' sugar
• white sugar
• vanilla extract
• heavy cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
2. 2 Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
4. 4 Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
6. 6 Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

By Alison C NJ

Ingredients

• ✓ chocolate chip
• vanilla extract
• powdered sugar
• heavy cream
• egg
• lemon zest
• cinnamon
• vanilla extract
• all-purpose flour
• sugar
• mascarpone cheese
• ricotta cheese
• cinnamon
• sugar
• butter
• graham cracker crumb
• cooking spray

Instructions

1. 1 Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.
2. 2 Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.
3. 3 Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
4. 4 Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.
5. 5 Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
6. 6 Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.
7. 7 Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.
8. 8 Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.
9. 9 Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.
10. 10 Spread topping over cheesecake, then sprinkle with chocolate chips.

By John Somerall

Ingredients

• ✓ chocolate chip
• ✓ chocolate chip
• cream cheese
• white sugar
• milk chocolate candy kiss

Instructions

1. 1 Line the bottom of 12 shot glasses with miniature chocolate chips.
2. 2 Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed.
3. 3 Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.

By cakelover28

Ingredients

• ✓ chocolate chip
• peanut butter
• cornflake

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Remove from the heat and stir in cornflakes until coated.
3. 3 Drop 12 spoonfuls of cornflake mixture onto the prepared baking sheet. Chill in the refrigerator until cool, about 30 minutes.

By linda

Ingredients

• ✓ chocolate chip
• marshmallow
• graham cracker

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
3. 3 Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
4. 4 Serve graham crackers alongside the dip.

By Robert Hoffman

Ingredients

• ✓ chocolate chip
• crescent dinner roll
• powdered sugar

Instructions

1. 1 Heat oven to 350 degrees F. Separate dough into 8 triangles.
2. 2 Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
3. 3 Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

By Pillsbury

Ingredients

• ✓ chocolate chip
• banana
• oat

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips.
3. 3 Scoop small portions of batter onto a nonstick baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.

By Janelle

Ingredients

• ✓ chocolate chip
• yellow cake mix
• egg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix cake mix, chocolate chips, eggs, and butter together in a bowl until just mixed; spread mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

By workforwine

Ingredients

• ✓ chocolate chip
• butter
• marshmallow cream
• graham cracker

Instructions

1. 1 Combine 1 tablespoon butter and chocolate chips in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds.
2. 2 Mix marshmallow cream and remaining 1 tablespoon butter in a separate microwave-safe bowl; heat in microwave, stirring occasionally, until melted, 20 to 40 seconds. Stir chocolate mixture into marshmallow mixture.
3. 3 Arrange graham crackers in a circular pattern on a plate. Spoon marshmallow mixture onto each.

By mikecurrin

Ingredients

• ✓ chocolate chip
• candy corn
• peanut butter

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Place candy corn in a microwave-safe bowl; microwave on 50 percent power in 20-second increments, stirring each time, until melted, about 1 minute.
3. 3 Stir peanut butter into candy corn until smooth. Spread mixture on the prepared baking sheet; freeze until hardened, about 20 minutes.
4. 4 Place chocolate chips in a microwave-safe bowl; microwave on 50 percent power in 20-second increments, stirring each time, until melted, about 1 minute.
5. 5 Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

By amandahouck85

Ingredients

• ✓ chocolate chip
• graham cracker
• sweetened condensed milk
• nut

Instructions

1. 1 Combine graham cracker crumbs, chocolate chips, and sweetened condensed milk in a mixing bowl. Pour chopped nuts into a shallow bowl. Form graham cracker mixture into 1-inch balls and roll in nuts until coated.
2. 2 Chill graham balls until set, about 1 hour.

By cjls78

Ingredients

• ✓ chocolate chip
• yellow cake mix
• vegetable oil
• egg
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix yellow cake mix, chocolate chips, oil, eggs, and brown sugar together in a bowl. Pour into an ungreased 9x13-inch baking pan.
3. 3 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By carpar1

Ingredients

• ✓ chocolate chip
• watermelon
• half-and-half
• candy sprinkle

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ chocolate chip
• butter
• white sugar
• egg
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Melt butter and chocolate chips in a saucepan over low heat, stirring until smooth, 3 to 5 minutes. Remove from the heat and let cool, 10 to 15 minutes.
3. 3 Beat sugar and eggs in a mixing bowl with an electric mixer until thoroughly combined. Mix in flour and vanilla. Fold in cooled chocolate mixture until smooth. Spoon batter into the prepared muffin cups, filling each 1/2 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 30 minutes.

By mindee

Ingredients

• ✓ chocolate chip
• egg white
• white sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
3. 3 Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

By Cami