Type what you have

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
• wheat cracker
• butter
• brown sugar
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
2. 2 Place crackers on the foil-lined baking sheet in a single layer so they overlap like shingles. Add butter and sugar to a saucepan over medium heat. Bring to a boil and continue to cook until sugar dissolves, about 3 minutes. Pour butter-sugar mixture evenly over crackers.
3. 3 Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle with chocolate chips.
4. 4 Let stand until chips have melted, about 2 minutes. Spread chocolate over crackers with a spreader or kitchen knife. Sprinkle with nuts.
5. 5 Allow to cool completely, about 1 hour. Break into chunks, and store in an airtight, sealed container.

By Trish McQuhae

Ingredients

• ✓ chocolate chip
• cooking spray
• saltine cracker
• sugar
• butter
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
2. 2 Arrange crackers in the prepared jelly roll pan.
3. 3 Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
4. 4 Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
5. 5 Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

By CookinginFL

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.
3. 3 Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.

By Kayla Janis

Ingredients

• ✓ chocolate chip
• flour
• sugar
• baking soda
• baking powder
• banana
• mayonnaise

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk flour, sugar, baking soda, and baking powder together in a bowl. Stir in bananas, mayonnaise, and chocolate chips until well combined. Spoon batter into the prepared muffin cups, filling each about 3/4 full.
3. 3 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes.

By scholzy

Ingredients

• ✓ chocolate chip
• almond butter
• honey
• vanilla extract
• rolled oat
• coconut
• cocoa nib
• sea salt

Instructions

1. 1 Mix almond butter, honey, and vanilla extract together in a bowl until smooth. Stir oats, coconut, chocolate chips, cocoa nibs, and sea salt into almond butter mixture until well combined; refrigerate for 30 minutes.
2. 2 Roll mixture into balls using your hands.

By Risa Robertson

Ingredients

• ✓ chocolate chip
• matzo cake meal
• potato starch
• salt
• sugar
• margarine
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Whisk matzo cake meal, potato starch, and salt together in a bowl.
3. 3 Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until smooth. Stir in dry ingredients until well combined. Stir in chocolate chips and walnuts. Drop dough by spoonfuls onto the prepared baking sheets.
4. 4 Working in batches, bake in the preheated oven, switching racks halfway through, until light golden brown, 10 to 15 minutes. Remove from the oven and immediately transfer to wire racks to cool.

By SANDI

Ingredients

• ✓ chocolate chip
• all-purpose flour
• brown sugar
• butter
• vanilla extract
• salt
• milk
• milk chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 To heat-treat your flour so it is safe to use: Place flour in a microwave-safe dish and cook for 1 minute and 15 seconds, stirring it every 15 seconds. Set aside.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until creamy.
4. 4 Beat in vanilla extract and salt. Add heat-treated flour; mix until a crumbly dough forms.
5. 5 Stir in milk until dough is just combined; fold in milk chocolate chips and mini chocolate chips.
6. 6 Serve and enjoy!

By Kala McKay

Ingredients

• ✓ chocolate chip
• all-purpose flour
• baking powder
• baking soda
• butter
• brown sugar
• egg
• quinoa flake
• oat bran
• light cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with baking parchment paper.
2. 2 Mix flour, baking powder, and baking soda together in a bowl.
3. 3 Beat butter and brown sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and stir until it just forms a batter. Fold chocolate chips, quinoa flakes, oat bran, and cream through the batter to distribute throughout.
4. 4 Roll dough into small balls and arrange on prepared baking sheet with at least 2 inches between balls.
5. 5 Bake in preheated oven until lightly browned, about 10 minutes. Let cookies cool on pan for 10 minutes before removing to a wire rack to cool completely.

By Cheerios

Ingredients

• ✓ chocolate chip
• butter
• milk
• vanilla extract
• all-purpose flour
• brown sugar
• white sugar
• baking soda
• salt
• walnut

Instructions

1. 1 Mix butter, milk, and vanilla extract together in a large bowl.
2. 2 Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
3. 3 Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

By Lauraalex

Ingredients

• ✓ chocolate chip
• spelt flour
• cocoa powder
• baking powder
• baking soda
• salt
• white sugar
• coconut oil
• egg
• vanilla extract
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
2. 2 Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl; set aside.
3. 3 Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition; stir in vanilla extract. Add flour mixture, alternating with coconut milk; beat well. Fold in chocolate chips.
4. 4 Spoon batter into the prepared muffin cups, filling each ¾ full.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 17 to 20 minutes.

By andreaheidi

Ingredients

• ✓ chocolate chip
• butter
• brown sugar
• peanut butter
• white sugar
• egg
• egg yolk
• all-purpose flour
• baking soda
• salt
• miniature marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat butter, brown sugar, peanut butter, and white sugar together in a bowl until smooth and creamy. Add egg and egg yolk and mix gently. Gradually stir in flour, baking soda, and salt just until batter is mixed. Gently fold chocolate chips and marshmallows into batter. Spread batter into the prepared baking dish.
3. 3 Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. The center will set as it cools. Cool completely before slicing, about 30 minutes.

By Shedsky

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
• 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
• peanut butter
• plain greek yogurt
• stevia brown sugar blend
• vanilla extract

Instructions

1. 1 Microwave peanut butter in a microwave-safe bowl until liquid and smooth, about 20 seconds.
2. 2 Stir Greek yogurt into the peanut butter with a spoon until smooth, scraping off any peanut butter stuck to the spoon. Stir in stevia and vanilla extract. Fold in chocolate chips.

By Sarah

Ingredients

• ✓ chocolate chip
• matzo
• margarine
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.
3. 3 Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.
4. 4 Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.

By CC Bombet

Ingredients

• ✓ chocolate chip
• all-purpose flour
• white sugar
• brown sugar
• salt
• milk
• butter
• vanilla extract

Instructions

1. 1 Mix flour, white sugar, brown sugar, and salt together in a large bowl. Add milk, butter, and vanilla extract; stir with a wooden spoon until dough is combined. Fold in chocolate chips.
2. 2 Turn dough out on a large piece of plastic wrap; roll into a log and wrap up tightly. Freeze until firm, about 1 hour. Cut dough with a wet knife; it will be sticky.

By KrysDannielle

Ingredients

• ✓ chocolate chip
• brown sugar
• butter
• milk
• vanilla extract
• salt
• all-purpose flour
• white chocolate chip

Instructions

1. 1 Place brown sugar and butter in a bowl; beat with an electric mixer until creamy, 4 to 5 minutes. Mix in milk, vanilla, and salt. Add flour; mix thoroughly by hand. Fold 1 cup chocolate chips into the dough. Cover and refrigerate for about 1 hour.
2. 2 Scoop out tablespoonfuls of cookie dough and roll into round balls. Arrange them on a plate or baking sheet that will fit in the freezer. Freeze until hard, about 1 hour.
3. 3 Place 1 1/2 cup chocolate chips and white chocolate chips in separate microwave-safe bowls. Microwave until soft, about 30 seconds. Stir. Continue to microwave in 10-second intervals, stirring after each interval, until completely melted, 30 seconds to 1 minute.
4. 4 Dip cookie dough balls in melted chocolate. Drizzle white chocolate on top. Refrigerate until firm, about 30 minutes.

By Nichola

Ingredients

• ✓ chocolate chip
• butter
• sugar
• brown sugar
• vanilla extract
• flour
• salt
• baking powder

Instructions

1. 1 Mix melted butter, white sugar, brown sugar, and vanilla together in a microwave-safe mug; add flour, baking powder, and salt and mix thoroughly. Stir chocolate chips into the doughy mixture until just combined.
2. 2 Cook in microwave oven until cookie-like, about 1 minute.

By EmThePuppyLover

Ingredients

• ✓ chocolate chip
• brown sugar
• baking soda
• salt
• butter
• vanilla extract
• egg
• almond flour

Instructions

1. 1 Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
2. 2 Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
3. 3 Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
4. 4 Stir in the chocolate chips.
5. 5 Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
6. 6 Gently flatten the cookies to about 3/8-inch thick.
7. 7 Bake the cookies for 9 to 12 minutes, until golden brown.
8. 8 Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

By King Arthur Flour

Ingredients

• ✓ chocolate chip
• white sugar
• brown sugar
• butter
• egg
• all-purpose flour
• baking soda
• salt
• graham cracker

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Whisk white sugar, brown sugar, butter, and egg together in a large bowl. Stir flour, baking soda, and salt into sugar mixture until batter is just mixed; fold in chocolate chips. Roll dough into 1-inch balls.
3. 3 Pour graham cracker crumbs into a resealable bag. Place each dough ball, 1 at a time, into the bag and shake until completely coated in graham cracker crumbs. Arrange coated dough balls on a baking sheet.
4. 4 Bake in the preheated oven until cookies are lightly browned on the edges and have 'cracks' in the middle, about 10 minutes.

By lanenickson

Ingredients

• ✓ chocolate chip
• all-purpose flour
• butter
• white sugar
• fruit preserves
• honey
• butter
• oat
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
2. 2 Mix flour, 1/2 cup butter, and sugar together until combined. Spread over the bottom of the prepared pan.
3. 3 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
4. 4 Mix preserves and chocolate chips in a bowl.
5. 5 Combine honey and 2 tablespoons butter in a saucepan over medium heat; cook and stir until melted. Stir in oats and almonds.
6. 6 Spread preserve mixture on top of the partially baked crust, then top with the oat mixture. Bake until lightly browned, 15 to 20 minutes. Let cool before cutting into bars.

By Lauri

Ingredients

• ✓ chocolate chip
• brown sugar
• vegetable oil
• egg
• all-purpose flour
• coffee
• salt
• baking soda
• vanilla extract
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
3. 3 Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

By klg499

Ingredients

• ✓ chocolate chip
• beet
• white sugar
• egg
• olive oil
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
2. 2 Blend beets and reserved liquid in a blender until smooth.
3. 3 Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
4. 4 Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
5. 5 Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

By Kat

Ingredients

• ✓ chocolate chip
• date
• water
• baking soda
• margarine
• egg
• white sugar
• salt
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Place dates in a small bowl with boiling water and baking soda. Let stand until cooled. Melt chocolate chips with margarine in a bowl over a pan of simmering water, or in the microwave. Stir frequently until smooth.
2. 2 In a medium bowl, beat egg and stir in sugar, salt and vanilla. Stir in the melted chocolate and date mixtures. Combine the flour and baking powder, and stir into the date mixture until just blended. Scrape into a greased 9x5 inch loaf pan. Let stand for 20 minutes while you preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bake for 1 hour in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean. Cool for 10 minutes before removing from the pan. Wrap in aluminum foil, and refrigerate overnight, as the loaf will cut better on the second day.

By BEEKSMITH

Ingredients

• ✓ chocolate chip
• all-purpose flour
• baking powder
• baking soda
• sugar
• butter
• egg
• coconut
• oat
• sultana raisin

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside.
2. 2 Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside.
3. 3 Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well.
4. 4 Drop dough by teaspoons onto the prepared cookie sheet.
5. 5 Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.

By Cheerios

Ingredients

• ✓ chocolate chip
• popcorn
• butter
• brown sugar
• salt
• corn syrup
• vanilla extract
• baking soda
• almond
• coconut

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
3. 3 Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
4. 4 Bake in preheated oven for 1 hour, stirring every 15 minutes.

By andy

Ingredients

• ✓ chocolate chip
• brownie mix
• water
• vegetable oil
• egg
• popcorn
• peanut
• peanut butter chip
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, water, oil, and egg together in a bowl. Pour brownie batter in a thin layer in the bottom of the prepared baking dish. Spread popcorn over brownie batter and lightly press into batter. Sprinkle peanuts, chocolate chips, and peanut butter chips over the popcorn.
3. 3 Melt butter in a small saucepan over medium heat. Whisk brown sugar into butter; bring to a boil, whisking constantly, and cook until mixture has a thin caramel texture, about 3 minutes. Drizzle caramel over popcorn mixture in the baking dish.
4. 4 Bake in the preheated oven until brownies are set, 30 to 35 minutes. Cool before cutting into bars.

By chelseasal

Ingredients

• ✓ chocolate chip
• matzo cake meal
• sugar
• potato starch
• egg
• walnut
• lemon juice
• cinnamon sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Stir matzo cake meal, sugar, potato starch, eggs, chocolate chips, walnuts, and lemon juice together to make a dough.
3. 3 Divide the dough into thirds. Shape each piece of dough into a log and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned, about 30 minutes.
5. 5 Remove logs from oven and cut into slices.
6. 6 Arrange the slices on the baking sheet; sprinkle with cinnamon sugar.
7. 7 Return to oven and bake until the mandelbread are browned and crisp, about 10 more minutes. Turn the mandelbread after 5 minutes to crisp both sides.

By rs18

Ingredients

• ✓ chocolate chip
• confectioners' sugar
• shortening
• coconut oil
• popcorn
• vegetable oil
• butter
• coconut oil
• allspice
• nutmeg
• cinnamon
• baking soda
• vanilla extract
• almond
• peanut
• coconut
• salt
• corn syrup
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
3. 3 Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
4. 4 Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
5. 5 Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
6. 6 Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.

By Amy Snyder