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Gooey Tortilla S'more
Snack American

Gooey Tortilla S'more

4.7

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Cut frozen marshmallows into smaller pieces.
  2. 2 Layer graham crackers, marshmallow pieces, and chocolate chips on 4 tortillas, leaving a 1-inch border; top with remaining 4 tortillas.
  3. 3 Heat a lightly oiled griddle over medium heat. Add filled tortillas; cook until marshmallows and chocolate chips melted, about 2 minutes per side. Cool 1 minute; cut each tortilla into 4 wedges.

By carrie

Easy Peanut Butter Energy Balls
Snack American

Easy Peanut Butter Energy Balls

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat oats, peanut butter, walnuts, chocolate chips, and honey in the bowl of a stand mixer fitted with the paddle attachment until well combined, adding more honey if mixture is not holding together.
  2. 2 Scoop mixture with a cookie scoop and form into 24 balls; place on a cookie sheet. Refrigerate until firm, 30 to 60 minutes.

By Artell Swapp Wadsworth

Chocolate Scotcheroos
Snack American

Chocolate Scotcheroos

4.7

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Make the bars: Combine corn syrup and sugar in 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
  3. 3 Remove from the heat and stir in peanut butter until well combined. Add rice cereal and stir until well coated. Press mixture into the prepared baking dish.
  4. 4 Make the topping: Melt chocolate and butterscotch chips in a 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm, about 20 minutes. Cut into 24 bars.

By Rice Krispies

Easy, Chewy Flourless Peanut Butter Cookies
Snack American

Easy, Chewy Flourless Peanut Butter Cookies

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
  3. 3 Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
  4. 4 Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.

By Tamara B

To Die For Double Chocolate Peanut Butter Ice Cream
Snack American

To Die For Double Chocolate Peanut Butter Ice Cream

4.5

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
  2. 2 Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
  3. 3 Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.
  4. 4 Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.
  5. 5 Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

By Sheryl

Chex Muddy Buddies
Snack American

Chex Muddy Buddies

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine all cereals in a large bowl; set aside.
  3. 3 Place chocolate chips, peanut butter, and butter in a 1-quart microwave-safe bowl. Microwave, uncovered, on high for 1 minute, then stir. Continue warming mixture until smooth and combined, about 30 seconds longer. Stir in vanilla.
  4. 4 Pour chocolate mixture over cereal and stir until evenly coated. Transfer to a 2-gallon resealable plastic bag.
  5. 5 Add powdered sugar to the bag and seal; shake until well-coated.
  6. 6 Evenly spread cereal out onto waxed paper to cool.
  7. 7 Enjoy!

By Chex

Coconut Flour Chocolate Brownies
Snack American

Coconut Flour Chocolate Brownies

4.1

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from the heat and let cool, about 5 minutes.
  3. 3 Beat sugar, eggs, salt, and vanilla in a bowl with an electric mixer. Stir in cooled cocoa mixture, then whisk in coconut flour until no lumps remain. Pour batter into the prepared baking dish and sprinkle chocolate chips over top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By walbome

Chewy Granola Bars
Snack American

Chewy Granola Bars

4.5

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line 9x13 inch pan with parchment paper or foil.
  2. 2 Combine oats, flour, butter, honey, brown sugar, baking soda, and vanilla in a large bowl.
  3. 3 Stir in chocolate chips until well combined.
  4. 4 Lightly press oat mixture into the prepared pan.
  5. 5 Bake in the preheated oven until golden brown, 18 to 22 minutes.
  6. 6 Let cool in the pan for 10 minutes, then cut into bars. Cool completely in the pan before removing or serving bars.

By BURSTEIN

Peanut Butter and Chocolate Monster Cookie Bars
Snack American

Peanut Butter and Chocolate Monster Cookie Bars

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
  2. 2 Beat together white sugar, brown sugar, and butter in a large bowl with an electric mixer until creamy. Mix in peanut butter and eggs until smooth. Mix in oats, baking soda, and vanilla until incorporated. Stir in chocolate chips and milk chocolate pieces until evenly distributed. Spread in the prepared baking pan.
  3. 3 Bake in the preheated oven until lightly brown on top, about 15 minutes. Do not overbake.

By Tynisha

Double Chocolate Chip Oatmeal Cookies
Snack American

Double Chocolate Chip Oatmeal Cookies

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
  2. 2 Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
  3. 3 Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
  4. 4 Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.

By Reynolds KitchensR

Campfire S'Mores Bread Pudding
Snack American

Campfire S'Mores Bread Pudding

4.8

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish.
  2. 2 Arrange hot dog bun pieces on a baking sheet. Bake in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
  3. 3 Beat sweetened condensed milk, eggs, ¾ cup milk, vanilla extract, and nutmeg together in a bowl.
  4. 4 Transfer bun pieces to the prepared baking dish; pour milk mixture over top. Scatter 1 cup marshmallows and ¾ cup chocolate chips over top; let stand until milk mixture slightly soaked into buns, about 5 minutes. Sprinkle graham cracker crumbs over top.
  5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 35 minutes.
  6. 6 Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and incorporated; pour over bread pudding. Cool for 20 to 30 minutes.

By RMason84

Almond Flour Chocolate Chip Muffins
Snack American

Almond Flour Chocolate Chip Muffins

5.0

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 10 muffin cups with paper liners.
  2. 2 Sift 3 cups almond flour, baking powder, salt, and baking soda together into a bowl; set aside.
  3. 3 Beat sugar, melted butter, Greek yogurt, eggs, and vanilla extract together in a bowl with an electric mixer until smooth and creamy; beat in flour mixture until well combined, being careful not to overmix.
  4. 4 Toss ¾ cup chocolate chips and 1 tablespoon almond flour together in a bowl until chips are lightly coated; fold into batter. Spoon batter into the prepared cups, filling each to the top. Sprinkle remaining ¼ cup chocolate chips over muffin tops.
  5. 5 Bake in the preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until tops are golden and a toothpick inserted into centers comes out clean, 12 to 15 minutes.
  6. 6 Cool muffins in the tin on a wire rack for at least 5 minutes before serving.

By fabeveryday

Bexx Bars
Snack American

Bexx Bars

1.0

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Grease an 8-inch springform pan.
  2. 2 Melt 1/2 cup butter in a saucepan over low heat; whisk white sugar and chocolate drink mix into butter until smooth. Remove saucepan from heat; whisk in 1 teaspoon vanilla and beaten egg. Stir crushed crackers and coconut into chocolate mixture. Press mixture into the bottom of prepared pan. Refrigerate until set, about 30 minutes.
  3. 3 Beat 3 tablespoons butter and confectioners' sugar with an electric mixer in a bowl until smooth; stir in milk and remaining 1/2 teaspoon vanilla. Spread icing mixture evenly over chocolate-cracker mixture; refrigerate until set, about 30 minutes.
  4. 4 Melt chocolate chips with margarine in a saucepan over low heat; whisk until smooth. Pour chocolate mixture over icing layer; smooth with a spatula. Refrigerate bars until set, about 1 hour. Serve cold or at room temperature.

By murraytk

Banana Chocolate Chip Bread
Snack American

Banana Chocolate Chip Bread

4.8

Prep
15 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
  3. 3 Mix flour, baking powder, baking soda, and salt in a bowl.
  4. 4 Stir bananas, milk, and cinnamon in another bowl.
  5. 5 Beat sugar and butter together in a third bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition.
  6. 6 Stir banana mixture into butter mixture; mix in flour mixture until just blended. Fold in chocolate chips; pour batter into the prepared loaf pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
  8. 8 Slice and enjoy!

By iggytakahashi

Pumpkin Chocolate Chip Muffins
Snack American

Pumpkin Chocolate Chip Muffins

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan, or line with paper liners.
  2. 2 Whisk sugar, eggs, and oil together in a medium bowl. Stir in pumpkin and water until well combined.
  3. 3 Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl.
  4. 4 Stir pumpkin mixture into flour mixture until just combined; do not overmix. Fold in chocolate chips.
  5. 5 Divide batter evenly among muffin cups, filling each about 2/3 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

By Donna

Rice Cereal Energy Bars
Snack American

Rice Cereal Energy Bars

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.
  2. 2 Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.
  3. 3 Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.
  4. 4 Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

By JANOWA

Zucchini-Carrot-Banana Whole Wheat Bread
Snack American

Zucchini-Carrot-Banana Whole Wheat Bread

4.8

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. 2 Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.
  3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.
  4. 4 Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.
  5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

By Kriti Puniyani

S'more Pie
Snack American

S'more Pie

5.0

Prep
15 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make crust: Mix together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined. Press mixture into the bottom of a springform pan.
  3. 3 Make graham brownie: Mix together graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt in a large bowl until well combined. Gently spread on top of crust.
  4. 4 Bake in the preheated oven until the top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
  5. 5 Meanwhile, make chocolate custard: Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into chocolate custard while stirring. Cook and stir for 2 minutes. Remove from heat and stir in vanilla.
  6. 6 Pour chocolate custard over baked pie. Arrange regular marshmallows on top of pie and sprinkle miniature marshmallows to fill in any gaps.
  7. 7 Bake in the preheated oven until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
  8. 8 Make chocolate ganache: Place cream in a microwave-safe bowl and cook in the microwave on high until hot, making sure it doesn't bubble over, 45 to 60 seconds. Mix in chocolate, butter, and coffee granules. Microwave for 30 more seconds, then stir until smooth. Let sit to thicken, 15 to 20 minutes. Drizzle chocolate ganache over pie.

By Erin Brocklehurst

Clone of a Girl Scout Tagalong®
Snack

Clone of a Girl Scout Tagalong®

4.5

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  2. 2 Spread peanut butter onto a cracker and top with another cracker creating a sandwich. Repeat until all the crackers are used.
  3. 3 Line a baking sheet with waxed paper.
  4. 4 Gently place a cracker sandwich into the melted chocolate; spoon chocolate over the cracker until covered. Carefully lift coated cracker sandwich out of chocolate using a fork to strain off the excess chocolate and place on the prepared baking sheet. Repeat with remaining cracker sandwiches and chocolate; refrigerate until chocolate is hardened.

By Sarah

Chocolate Cornflake Cupcakes
Snack

Chocolate Cornflake Cupcakes

3.5

Prep
10 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
  2. 2 Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.

By BakingMachine

Soda Cracker Cookies
Snack

Soda Cracker Cookies

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
  2. 2 In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
  3. 3 Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.

By sgerst52aolcom

Natalie's Saltine Cracker Toffee
Snack

Natalie's Saltine Cracker Toffee

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Melt butter in a small saucepan over medium heat, about 5 minutes. Add sugar and stir.
  2. 2 Line a baking sheet with aluminum foil. Spread crackers on the prepared baking sheet. Pour the butter mixture over the top of the crackers. Sprinkle chocolate chips and almonds evenly on top.
  3. 3 Freeze until the crackers are brittle enough to break apart, 30 to 45 minutes.

By Natalie Herr

Quick S'mores Bars
Snack

Quick S'mores Bars

3.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
  3. 3 Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
  4. 4 Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.

By Cindy Larkins

S'mores Fudge
Snack

S'mores Fudge

4.6

Prep
10 min
Cook
10 min
Total
200 min

Instructions

  1. 1 Line an 11x7-inch baking dish with parchment paper. Sprinkle 1/2 of the crushed graham crackers on the bottom of the dish. Set aside.
  2. 2 Melt chocolate chips, condensed milk, butter, and vanilla in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  3. 3 Pour 1/2 of the melted chocolate mixture into the prepared baking dish; sprinkle 1/2 of the marshmallows over chocolate mixture. Repeat layers with remaining crushed graham crackers, chocolate mixture, and marshmallows.
  4. 4 Chill in the refrigerator until solid, 3 hours to overnight.

By Melissa K

Chocolate SunButter® Scotcheroos
Snack

Chocolate SunButter® Scotcheroos

4.8

Prep
Cook
5 min
Total
35 min

Instructions

  1. 1 In large microwaveable dish, mix sugar and corn syrup until well blended. Microwave 1-1/2 minutes on High. Remove from microwave and stir. Microwave an additional 1 minute or until sugar is dissolved.
  2. 2 Add SunButter® and mix until smooth. Add cereal. Press into a 9x13-inch greased cake pan.
  3. 3 In medium microwaveable dish, combine chocolate chips and butterscotch chips. Microwave on High 1 minute. Remove from microwave and stir. Microwave 1 minute more or until chips are melted.
  4. 4 Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 bars.

By SunButter

Amazing Passover Chocolate Toffee Matzo
Snack Other

Amazing Passover Chocolate Toffee Matzo

4.8

Prep
15 min
Cook
25 min
Total
85 min

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

Brown Butter and Chocolate Oatmeal Cookies
Snack

Brown Butter and Chocolate Oatmeal Cookies

4.8

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.
  2. 2 Preheat oven to 325 degrees F (168 degrees C).
  3. 3 Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
  4. 4 Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets.
  5. 5 Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

By HappySideUp

Strawberry Crepes
Snack

Strawberry Crepes

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
  2. 2 Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
  3. 3 In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
  4. 4 To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

By ChrisNf

Chocolate Banana Bread
Snack

Chocolate Banana Bread

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. 2 In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
  3. 3 Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

By Tracie P