Type what you have

Ingredients

• ✓ semisweet chocolate chip
• peanut butter
• butter
• corn and rice cereal
• confectioners' sugar

Instructions

1. 1 In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
2. 2 Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.

By Michelle

Ingredients

• ✓ semisweet chocolate chip
• pretzel crisp
• marshmallow
• butter

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a small pan with aluminum foil.
2. 2 Arrange Snack Factory® Pretzel Crisps® on prepared pan. Top each with a marshmallow half.
3. 3 Broil until the marshmallows are golden brown, 30 seconds to 1 minute. Remove and set aside.
4. 4 Combine chocolate chips and butter in the top of a double boiler over hot water on medium heat. Stir until chips are melted and mixture is smooth.
5. 5 Drizzle chocolate over the marshmallows.

By thedailygourmet

Ingredients

• ✓ semisweet chocolate chip
• corn cereal
• butter
• peanut butter
• confectioners' sugar

Instructions

1. 1 Put cereal in a large mixing bowl. Melt the butter or margarine, chocolate chips and peanut butter together. Pour over cereal and stir gently. Let cool.
2. 2 Once cool place coated cereal in a large bag add some confectioners' sugar and shake until coated.

By Stephanie

Ingredients

• ✓ semisweet chocolate chip
• bacon
• wooden skewer
• vegetable shortening

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
2. 2 Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. 3 Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30-second intervals until chocolate is melted and smooth, stirring after each interval.
5. 5 Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

By Denise

Ingredients

• ✓ semisweet chocolate chip
• rolled oat
• flax meal
• peanut butter
• honey
• vanilla extract
• salt

Instructions

1. 1 Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

By JANETSTATHAM

Ingredients

• ✓ semisweet chocolate chip
• crispy rice cereal
• peanut butter
• brownie mix
• candy-coated chocolate-covered peanut
• pretzel twist

Instructions

1. 1 Pour cereal squares into a large bowl.
2. 2 Combine chocolate chips and peanut butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until smooth, about 1 1/2 minutes. Pour over cereal squares and stir until well coated.
3. 3 Place brownie mix in a container with a tight fitting lid, or in a large zip-top bag. Add 1/2 of the coated cereal in 2 batches and shake to coat. Spread on a sheet of waxed or parchment paper. Discard any leftover brownie mix.
4. 4 Let cereal sit until cool and dry, 30 to 45 minutes.
5. 5 Transfer cereal to a large bowl. Add pretzels and chocolate-coated candies and toss to combine.

By NicoleMcmom

Ingredients

• ✓ semisweet chocolate chip
• rolled oat
• almond butter
• honey
• chia seed
• flax seed
• coconut

Instructions

1. 1 Mix oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut together in a stand mixer fitted with the paddle attachment, gradually increasing speed, or by hand in a large bowl, until mixture is well combined and forms a large ball.
2. 2 Shape into 1-inch balls. Place balls onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

By Christy Parker

Ingredients

• ✓ semisweet chocolate chip
• oat
• sweetened condensed milk
• butter
• coconut
• almond
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3. 3 Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

By Aliceyn Fokuhl

Ingredients

• ✓ semisweet chocolate chip
• rolled oat
• flax seed
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl.
3. 3 Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour.
4. 4 Serve and enjoy!

By Hiedi Heaton

Ingredients

• ✓ semisweet chocolate chip
• peanut butter
• mascarpone cheese
• honey
• vanilla
• salt
• pretzel crisps

Instructions

1. 1 Cream together peanut butter, mascarpone cheese, honey, vanilla and salt until well blended. Stir in chocolate chips.
2. 2 Serve with Snack Factory® Pretzel Crisps® for dipping.

By stormybeach

Ingredients

• ✓ semisweet chocolate chip
• ricotta
• cocoa powder
• honey
• almond extract
• almond
• pretzel crisps

Instructions

1. 1 Combine ricotta, cocoa powder, honey, and almond extract in a bowl. Mix with electric hand mixer or whisk until thoroughly blended, about 2 minutes. Transfer mixture to a serving bowl. Top with mini chocolate chips and almonds.
2. 2 Serve with Snack Factory® Original Pretzel Crisps®.

By Tammy Lynn

Ingredients

• ✓ semisweet chocolate chip
• cream cheese
• butter
• confectioners' sugar
• brown sugar
• vanilla extract

Instructions

1. 1 Beat together cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla until well combined. Stir in chocolate chips until evenly incorporated. Keep dip refrigerated until ready to serve.

By Angela Naumann

Ingredients

• ✓ semisweet chocolate chip
• cream cheese
• powdered sugar
• vanilla extract
• red raspberry jam
• raspberry
• pretzel crisps

Instructions

1. 1 Place cream cheese in the bowl of a food processor; pulse until smooth, 8 to 10 pulses. Add confectioners' sugar and vanilla; pulse until smooth. Transfer ½ cream cheese mixture to a small glass bowl or other small clear container.
2. 2 Place jam in a microwave-safe bowl; microwave until smooth and liquefied, about 10 seconds. Stir. Microwave 5 seconds more if not completely liquefied.
3. 3 Spread liquefied jam evenly over top of cream cheese mixture in the clear bowl until covers entire surface to the edges.
4. 4 Carefully spread remaining ½ cream cheese mixture on top jam; sprinkle with semisweet chips.
5. 5 Refrigerate spread at least 3 hours.
6. 6 Garnish spread with raspberries; spread on pretzel crisps or serve as a dip.

By donnam

Ingredients

• ✓ semisweet chocolate chip
• oat
• granola
• sunflower seed kernel
• raisin
• dried cranberry
• flax seed
• peanut butter
• honey
• brown sugar

Instructions

1. 1 Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
2. 2 Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.

By sbacke

Ingredients

• ✓ semisweet chocolate chip
• date
• oat flour
• whey protein powder
• cocoa powder
• pecan
• coconut
• vanilla extract
• salt
• water

Instructions

1. 1 Place dates in a bowl and add boiling water to cover. Let soak for 10 minutes. Strain dates and discard the water.
2. 2 Blend oat flour, protein powder, and cocoa powder in a food processor until well combined. Add dates, 1/2 cup pecans, 1/2 cup coconut, vanilla, and salt. Pulse to combine, adding water as needed, to get a soft dough consistency.
3. 3 Transfer dough to a bowl. Add remaining pecans, remaining coconut, and chocolate chips; mix well.
4. 4 Scrape dough onto a piece of parchment paper and place another piece of parchment paper on top. Toll bars out to about 1/2-inch thick. Refrigerate until firm, 2 to 3 hours.
5. 5 Slice into 12 bars and serve.

By Gayathiri's Cookbook

Ingredients

• ✓ semisweet chocolate chip
• cream cheese
• butter
• confectioners' sugar
• brown sugar
• vanilla extract
• pecan

Instructions

1. 1 Beat cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours.
2. 2 Shape chilled cream cheese mixture into a ball. Wrap with plastic wrap and return to the refrigerator for 1 hour.
3. 3 When ready to serve, remove and discard the plastic wrap. Roll cheese ball in pecans and place onto a serving platter.
4. 4 Serve and enjoy!

By Kim

Ingredients

• ✓ semisweet chocolate chip
• peanut butter
• butter
• brown sugar
• honey
• corn syrup
• vanilla extract
• cinnamon
• salt
• applesauce
• old-fashioned oat
• all-purpose flour
• peanut
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.
3. 3 Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

By cleoj386

Ingredients

• ✓ semisweet chocolate chip
• almond
• butter
• brown sugar
• honey
• vanilla extract
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty. You can chop the almonds by hand if you prefer but it will take a lot longer.
3. 3 Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
4. 4 Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
5. 5 Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
6. 6 Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
7. 7 Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
8. 8 Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ semisweet chocolate chip
• white sugar
• butter
• cocoa powder
• baking powder
• egg
• all-purpose flour
• white chocolate

Instructions

1. 1 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Divide dough into two parts, and roll each part into a 9-inch long log. Place logs on prepared cookie sheet, about 4 inches apart. Flatten slightly.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for 1 hour.
4. 4 Preheat the oven to 325 degrees F ( 165 degrees C). Cut each loaf into 1/2-inch wide diagonal slices. Place slices on an ungreased cookie sheet.
5. 5 Bake in the preheated oven for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

By Janet Allen

Ingredients

• ✓ semisweet chocolate chip
• butter
• oat
• sugar
• all-purpose flour
• corn syrup
• milk
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
2. 2 Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
3. 3 Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
4. 4 Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
5. 5 Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

By Dawnsigkap

Ingredients

• ✓ semisweet chocolate chip
• egg
• white sugar
• vanilla flavoring
• anise extract
• lime zest
• lemon zest
• ricotta cheese
• flour
• graham cracker crust

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
3. 3 Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

By Keri

Ingredients

• ✓ semisweet chocolate chip
• butter
• milk
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• cinnamon
• nutmeg
• clove
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
2. 2 In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.

By Cindy Laudico

Ingredients

• ✓ semisweet chocolate chip
• cooking spray
• all-purpose flour
• white sugar
• yeast
• vanillina
• salt
• butter
• egg
• ricotta cheese
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
2. 2 Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
3. 3 Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
4. 4 Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
5. 5 Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

By Kim's Cooking Now

Ingredients

• ✓ semisweet chocolate chip
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• walnut
• egg yolk
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
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 vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
3. 3 Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
5. 5 Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

By PA GRANNY

Ingredients

• ✓ semisweet chocolate chip
• all-purpose flour
• sugar
• salt
• cinnamon
• nutmeg
• shortening
• egg white
• red wine
• oil
• ricotta cheese
• confectioners' sugar
• vanilla extract
• orange peel

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
3. 3 Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
4. 4 To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.

By Lesa Caruso

Ingredients

• ✓ semisweet chocolate chip
• egg
• white sugar
• vanilla extract
• ricotta cheese
• all-purpose flour
• sugar
• baking powder
• shortening
• shortening
• egg
• vanilla extract
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 To make the filling: Beat eggs, sugar, and vanilla together in a large bowl. Stir in ricotta cheese and chocolate chips; set aside.
3. 3 To make the crust: Combine flour, sugar, and baking powder together in a large bowl; cut in shortening until mixture resembles coarse crumbs. Mix in beaten eggs and vanilla. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch, deep-dish pie plates. Roll out two dough balls and line the bottom and sides of each prepared pie plate. Try not to make the crust too thick, as it will expand during cooking. Roll the remaining two dough balls out into 10-inch circles. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel.
5. 5 Pour ricotta filling evenly into pie crusts. Start with the longest strips of dough and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust; brush lattice top with milk. Arrange foil on edges of crust.
6. 6 Bake in the preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until ready to serve.

By Misty

Ingredients

• ✓ semisweet chocolate chip
• confectioners' sugar
• milk
• egg
• cinnamon
• dark rum
• candied orange peel
• raisin
• apricot preserves
• almond
• fig
• egg
• butter
• salt
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter using a pastry blender, or pinching between your fingers. Add egg, and mix until a dough forms. It may take a couple of minutes of mixing. When the dough starts to hold together, turn it out onto a floured surface and knead briefly. Shape dough into a long roll, wrap, and set aside.
2. 2 Place the figs, almonds, apricot preserves, raisins, orange peel, chocolate, rum, and cinnamon into a food processor or blender. Process until finely chopped. If the fruit is hard, it may be soaked in boiling water to soften for 15 minutes before processing.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the remaining egg and milk to make an egg wash.
4. 4 Divide dough into 12 pieces. On a lightly floured surface, roll each piece out into a 3x12 inch rectangle. Brush the strips of dough lightly with egg wash. Place a strip of the fruit mixture lengthwise down the center of each piece of dough, and fold the edges over. Roll gently to seal. This will make the filled tube of dough a little bit longer. Cut each tube into 3 inch pieces. Make a one inch long slit with a knife down the center of each cut end. Spread the ends out to form an X shape. Place cookies 2 inches apart onto lightly greased cookie sheets.
5. 5 Bake for 15 to 20 minutes in the preheated oven, or until the edges are golden. Allow cookies to cool on the tray for at least 5 minutes, so they will not be too delicate, before removing to wire racks to cool completely. Dust with confectioners' sugar when cool.

By Barbara

Ingredients

• ✓ semisweet chocolate chip
• confectioners sugar
• vegetable oil
• unsweetened chocolate
• vanilla extract
• milk
• cornstarch
• cinnamon
• cocoa powder
• white sugar
• lemon zest
• rum
• white wine
• olive oil
• butter
• egg
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

Ingredients

• ✓ semisweet chocolate chip
• coconut oil

Instructions

1. 1 Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in the microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an airtight container.

By Fervent Frugal Foodie

Ingredients

• ✓ semisweet chocolate chip
• marshmallow

Instructions

1. 1 Place chocolate chips in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until melted. Do not overheat or chocolate will scorch.
2. 2 Pierce marshmallows with a toothpick or fork; dip into chocolate. Place on waxed paper or aluminum foil; freeze. Set aside marshmallows at room temperature before serving for 5 minutes.

By Tricia D