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Vanilla Rich Chocolate Chip Cookies
Snack

Vanilla Rich Chocolate Chip Cookies

4.4

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
  3. 3 Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
  4. 4 Bake 8 to 10 minutes or until lightly browned.
  5. 5 Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

By Allrecipes Member

Chocolate Chip Banana Bread
Snack

Chocolate Chip Banana Bread

4.8

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
  2. 2 In a large bowl, cream together shortening and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Stir in mayonnaise and bananas. Stir together flour, salt, baking powder, and baking soda. Blend flour mixture into banana mixture; stir just enough to evenly combine. Fold in chocolate chips and walnuts.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 50 to 75 minutes. Cool loaves in the pans for 20 minutes before removing to a wire rack to cool completely.

By Betty Karda

Chocolate Chip Banana Bread I
Snack

Chocolate Chip Banana Bread I

4.5

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube cake pan.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in mashed bananas, sour cream and buttermilk. Combine the cake flour, salt, baking soda and baking powder. Stir flour mixture into sugar/banana mixture. Fold in the chocolate chips. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 35 to 45 minutes, or until golden brown and top springs back when touched. Remove from oven and let cool for 15 minutes before removing from pan. Cool completely before slicing.

By SABRINATEE

Bird Seed Energy Bars
Snack

Bird Seed Energy Bars

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.
  2. 2 Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
  3. 3 Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.

By Amy E

Chocolate Apple Bread
Snack

Chocolate Apple Bread

4.3

Prep
Cook
Total

Instructions

  1. 1 To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped walnuts. Set aside.
  2. 2 In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
  3. 3 In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and semi-sweet chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping.
  4. 4 Bake in a preheated 350 degree F (175 degree C) oven for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool on a wire rack.

By CORWYNN DARKHOLME

Chocolate Chip Muffins
Snack American

Chocolate Chip Muffins

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Combine milk, oil, and egg in a small bowl until well blended.
  3. 3 Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center.
  4. 4 Pour milk mixture into well and stir until batter is just combined; fold in chocolate chips.
  5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  6. 6 Combine 1 ½ tablespoons white sugar and 1 tablespoon brown sugar in a small bowl; sprinkle on tops of muffins.
  7. 7 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes.
  8. 8 Cool in the tin briefly, then transfer to a wire rack. Serve warm or cool completely.

By Janice Reesman

Christmas Gift Loaf
Snack American

Christmas Gift Loaf

4.6

Prep
Cook
65 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top.
  3. 3 Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing.
  4. 4 To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.

By Sharon K Grams

Chocolate Covered Pecans
Dessert

Chocolate Covered Pecans

3.2

Prep
5 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Line a cookie sheet with wax paper; set aside.
  2. 2 Combine chocolate chips and cream in a medium metal bowl; set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat.
  3. 3 Stir pecan halves into melted chocolate mixture until completely coated. Use a slotted spoon to remove a few pecans at a time onto the prepared cookie sheet. Separate pecans so they don't stick together. Place in the refrigerator until set, about 10 minutes.

By Goldielocks164

Simple and Amazing Peanut Butter-Chocolate Fudge
Dessert

Simple and Amazing Peanut Butter-Chocolate Fudge

4.7

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.

By Ljubomir

Peanut Clusters
Dessert American

Peanut Clusters

4.6

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place chocolate and peanut butter 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 melted, about 5 minutes.
  3. 3 Stir peanuts into the chocolate and peanut butter mixture.
  4. 4 Drop teaspoonfuls of mixture onto a waxed paper-lined baking sheet and refrigerate until firm, 30 to 45 minutes.

By Donna Farrand

Chocolate Covered Blueberries
Dessert American

Chocolate Covered Blueberries

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place chocolate in a microwave-safe glass bowl; microwave until melted and smooth, stirring frequently. (Or place chocolate in a metal bowl set over a pan of simmering water; heat until melted and smooth, stirring frequently.) Off heat, stir in shortening until melted.
  2. 2 Line a baking sheet with waxed paper.
  3. 3 Add blueberries to chocolate mixture; gently stir to coat. Spoon small clumps of coated blueberries onto the prepared baking sheet.
  4. 4 Refrigerate until firm, about 10 minutes. Store in an airtight container in a cool place. These will last about two days.

By econo1943

Foolproof Chocolate Fudge
Dessert

Foolproof Chocolate Fudge

4.4

Prep
Cook
Total

Instructions

  1. 1 In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
  2. 2 Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
  3. 3 Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

By Eagle brand

Puppy Chow
Dessert American

Puppy Chow

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt chocolate in a saucepan over low heat, stirring until smooth.
  3. 3 Stir in peanut butter and mix until smooth.
  4. 4 Remove from heat and add cereal. Stir until coated.
  5. 5 Pour powdered sugar into large resealable plastic bag.
  6. 6 Add cereal and shake until well coated.
  7. 7 Store in an airtight container. Serve and enjoy!

By Nicky

Mocha Truffles
Dessert American

Mocha Truffles

4.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Place 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes. Stir cream cheese, coffee granules, and water into melted chocolate until smooth; chill in the refrigerator until firm enough to shape, about 30 minutes.
  3. 3 Shape chocolate mixture into 1-inch truffle balls; place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
  4. 4 Place 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes.
  5. 5 Dip truffles in melted chocolate coating; return to the prepared baking sheet. Set aside until firm, at least 30 minutes.

By Janice Reeves

Chocolate Hockey Pucks
Dessert

Chocolate Hockey Pucks

4.7

Prep
15 min
Cook
3 min
Total
48 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
  3. 3 Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
  4. 4 Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
  5. 5 Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

By Arizona Desert Flower

Cakes In A Cone
Dessert

Cakes In A Cone

4.5

Prep
Cook
Total

Instructions

  1. 1 Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
  2. 2 Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
  3. 3 Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

By Sassy Squirrel

Figs Stuffed with Almonds and Chips
Appetizer American

Figs Stuffed with Almonds and Chips

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat your oven to 350 degrees F (175 degrees C).
  2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
  3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
  4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb

Grilled Chocolate Sandwich
Lunch

Grilled Chocolate Sandwich

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
  2. 2 Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

By Adrienne Gauthier

Gluten-Free Peanut Butter Cookies
Dessert

Gluten-Free Peanut Butter Cookies

4.5

Prep
30 min
Cook
12 min
Total
52 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
  2. 2 Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
  3. 3 Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

By Jackie

Reindeer Poop
Dessert American

Reindeer Poop

4.8

Prep
10 min
Cook
90 min
Total
145 min

Instructions

  1. 1 Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker. Set the cooker to Low, cover, and gently heat the candy for 1 1/2 hours without stirring. After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper. Allow to cool and set, about 45 minutes.

By GlassArtist

Chocolate Tree Bark
Dessert

Chocolate Tree Bark

4.6

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Arrange crackers onto the prepared baking sheet.
  3. 3 Stir butter and sugar together in a bowl until the sugar dissolves; drizzle over the crackers.
  4. 4 Bake crackers in preheated oven until golden brown, about 10 minutes.
  5. 5 Spread chocolate chips over the crackers to cover completely immediately after removing the baking sheet from the oven, allowing the residual heat to melt the chocolate. Sprinkle nuts over the chocolate layer before it re-solidifies.
  6. 6 Cool the bark to room temperature. Once the chocolate is again firm, break the sheet into pieces to resemble tree bark.

By FRANKANDANG

Twilight Dark Chocolate Truffles
Dessert

Twilight Dark Chocolate Truffles

4.8

Prep
5 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
  2. 2 Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

By Mykaela

Wonderful Brownies
Dessert

Wonderful Brownies

4.6

Prep
30 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Melt 1 12-ounce package of chocolate chips in a saucepan with 2/3 cup of butter over very low heat, stirring constantly, until smooth. Watch carefully to avoid scorching; Remove from heat, and scrape into a large bowl. Beat in the sugar, a couple of tablespoons at a time, then beat in the eggs 2 at a time until the mixture is well combined. Stir in flour and salt until blended, then stir in the vanilla extract. Gently fold in 1 more 12-ounce package of chocolate chips and the pecans. Spread batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, about 35 minutes. Remove from oven and cool completely.
  4. 4 Mix the cream and 1/4 cup of butter together in a saucepan over low heat until the butter has melted, stirring constantly; pour in remaining 1 12-ounce bag of chocolate chips and stir to melt completely. Pour the mixture into a mixing bowl, and beat on Medium speed with an electric mixer until combined, about 1 minute; chill the frosting thoroughly, stirring occasionally, about 45 minutes to 1 hour. Mixture should be the consistency of thick cream; beat the frosting again with electric mixer until it forms stiff peaks, 3 to 5 minutes. Spread frosting on cooled brownies.

By Miss Diane

Homemade Chocolate Chip Cookie Mix
Dessert

Homemade Chocolate Chip Cookie Mix

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
  2. 2 Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.

By Marie Angel Cat

Crackle Top Fudge Sauce
Dessert

Crackle Top Fudge Sauce

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a saucepan over medium heat, combine the confectioners' sugar, butter and heavy cream. Cook, stirring constantly, until smooth. Do not allow the mixture to boil. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth. Allow the mixture to cool slightly before using. May be kept in a covered container for a few days at room temperature, or refrigerated for up to 1 week.

By Kathy

Easy Cookie Brittle
Dessert

Easy Cookie Brittle

3.9

Prep
10 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
  2. 2 Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
  3. 3 Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
  4. 4 Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

By Gertrude

Chocolate Fudge Cookies
Dessert American

Chocolate Fudge Cookies

4.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Stir cake mix, eggs, and oil in a large bowl until well blended; fold in chocolate chips. Roll dough into walnut-sized balls; place cookies 2 inches apart on prepared cookie sheets.
  3. 3 Bake in the preheated oven until edges are crisp, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Kalsmom

Chocolate Air Cookies with Chocolate Chips
Dessert

Chocolate Air Cookies with Chocolate Chips

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
  2. 2 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. Let chocolate cool slightly while preparing the egg whites.
  3. 3 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
  4. 4 Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
  5. 5 Bake until cookies set in their centers, 10 to 15 minutes.

By Epagoza

No Bake Bars
Dessert

No Bake Bars

4.6

Prep
20 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
  2. 2 Pour into greased 13x9-inch pan and pat into place.
  3. 3 Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
  4. 4 Cool at least 45 minutes, or until firm. Cut into bars.

By ARGO, KARO and FLEISCHMANN'S