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
• matzo
• butter
• brown sugar
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with aluminum foil; pinch edges into a lip to contain drips. Grease foil well with butter.
2. 2 Place matzos onto the prepared baking sheets, breaking in half if needed.
3. 3 Melt 1 cup butter with brown sugar in a saucepan over medium heat; bring to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Ladle hot brown sugar mixture over matzos, spreading mixture with a rubber spatula to cover.
4. 4 Bake in the preheated oven until sugar mixture is bubbling and thick, about 20 minutes. Cool until toffee coating is firm, about 15 minutes.
5. 5 Place semisweet chocolate chips into a microwave-safe bowl. Microwave on low until just melted (do not let the chocolate overheat or scorch). Spread melted chocolate over toffee-coated matzos; sprinkle chopped pecans on top.
6. 6 Place baking sheets in the refrigerator until coated matzos are cold, about 30 minutes. Break matzos into pieces. Store in an airtight container or resealable plastic bags in the refrigerator or freezer.

By BabkaGal

Ingredients

• ✓ semisweet chocolate chip
• ✓ semisweet chocolate chip
• ✓ semisweet chocolate chip
• pecan
• white sugar
• butter
• butter
• egg yolk
• white sugar
• vanilla extract
• heavy cream
• brandy

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
3. 3 In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
4. 4 In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
5. 5 Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.

By springfield70

Ingredients

• ✓ semisweet chocolate chip
• white sugar
• butter
• egg
• matzo cake meal
• potato starch
• salt
• walnut
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
2. 2 Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Sift together matzo cake meal, potato starch, and salt in a separate bowl; stir into butter mixture until just blended. Gently mix in walnuts and chocolate chips until evenly distributed. Wrap dough and chill briefly in the refrigerator until easy to handle.
3. 3 Divide dough in half and form each half into a 5-inch-wide loaf about 1-inch thick. Sprinkle cinnamon sugar over the top.
4. 4 Bake in the preheated oven for 45 minutes. Cool completely on a wire rack, then slice into 1-inch cookies to serve.

By springfield70

Ingredients

• ✓ semisweet chocolate chip
• egg
• vegetable oil
• sugar
• vanilla extract
• all-purpose flour
• salt
• baking powder
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. 2 Beat together eggs, oil, sugar, and vanilla extract until well blended. Sift together flour, salt, and baking powder; and stir into egg mixture until well mixed. Fold in chocolate chips and almonds. Form two logs, 3 inches in diameter, and place onto the baking sheets.
3. 3 Bake in the preheated oven for 25 minutes, then remove from the oven and cut into 1-inch diagonal slices. Lay slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

By susan yale

Ingredients

• ✓ semisweet chocolate chip
• margarine
• cream cheese
• all-purpose flour
• white sugar
• vanilla extract
• cream cheese
• white sugar
• cinnamon
• hot chocolate mix

Instructions

1. 1 Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
2. 2 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
3. 3 Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kasey

Ingredients

• ✓ semisweet chocolate chip
• butter
• unsweetened chocolate
• sugar
• egg
• vanilla extract
• potato starch
• matzo meal
• salt
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking pan.
2. 2 Melt butter in a small saucepan over medium heat. Off heat, stir in unsweetened chocolate until melted.
3. 3 Beat sugar and eggs together in a bowl with an electric mixer on medium speed for about 5 minutes. Reduce speed to low; beat in chocolate mixture, then beat in vanilla.
4. 4 Whisk potato starch, matzo meal, and salt together in a separate bowl; stir into chocolate mixture with a spoon until well combined. Stir in walnuts and chocolate chips. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven, until brownies are dry on top and begin to pull away from the sides, 25 minutes.

By JOANIEKR

Ingredients

• ✓ semisweet chocolate chip
• butter
• baking chocolate
• egg
• egg white
• white sugar
• coffee
• vanilla flavoring
• potato starch
• potato starch
• matzo cake meal
• matzo cake meal
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until butter and chocolate are melted; mix well.
3. 3 Meanwhile, beat eggs and egg whites together in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir butter-chocolate mixture, sugar, coffee, and vanilla flavoring into egg mixture; beat well to combine.
4. 4 Combine potato starch, matzo cake meal, cocoa powder, and salt in a medium bowl; beat into chocolate-egg mixture until fluffy and thoroughly combined. Gently fold in chocolate chips until incorporated. Divide batter between the prepared baking pans.
5. 5 Bake in the preheated oven until a toothpick inserted into centers shows moist crumbs, 25 to 30 minutes.

By Deb

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

Ingredients

• ✓ semisweet chocolate chip
• milk chocolate chip

Instructions

1. 1 In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
2. 2 Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
3. 3 Wrap each spoon separately and store in a cool dry place,

By Michele Streichert

Ingredients

• ✓ semisweet chocolate chip
• water
• egg

Instructions

1. 1 Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.

By Sharon

Ingredients

• ✓ semisweet chocolate chip
• butter
• peanut butter

Instructions

1. 1 Line a 9 X13 inch pan with foil. Set aside.
2. 2 In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
3. 3 Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve.

By Patti Lee O'Leary

Ingredients

• ✓ semisweet chocolate chip
• sour cream
• vanilla extract

Instructions

1. 1 Place chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer chocolate to a medium bowl.
2. 2 Add sour cream and vanilla; beat with an electric mixer until smooth and creamy. If you let it cool down too much, it will set up; so frost your cake while it is still liquid, or reheat before using.

By KatieMac