Type what you have

Ingredients

• ✓ milk chocolate chip
• oat
• all-purpose flour
• brown sugar
• cinnamon
• salt
• baking powder
• milk
• applesauce
• honey
• peanut butter
• vanilla extract
• egg
• banana
• semisweet chocolate chip
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan.
2. 2 Combine oats, 1 cup flour, brown sugar, cinnamon, salt, and baking powder together in a bowl. Beat milk, applesauce, honey, peanut butter, and vanilla extract together in a large bowl until smooth; add eggs and mix well. Mix oats mixture into milk mixture until batter is just combined; stir in bananas. Pour 1/2 of the batter into the prepared baking pan.
3. 3 Bake in the preheated oven until partially cooked, about 5 minutes. Remove pan from oven and cool completely.
4. 4 Mix milk chocolate chips, semisweet chocolate chips, and 1 teaspoon flour together in a bowl until chips are coated in flour, adding more flour if needed. Spread coated chips over the cooled loaf and top with remaining batter.
5. 5 Bake in the oven until loaf is cooked through and lightly browned on top, 35 to 45 minutes.

By Kilgath

Ingredients

• ✓ milk chocolate chip
• almond
• shortening

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ milk chocolate chip
• semisweet chocolate chip
• strawberry

Instructions

1. 1 Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat and stir in remaining semisweet and milk chocolate chips until melted and smooth.
2. 2 Line a baking sheet with waxed paper. Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated, then arrange on the prepared baking sheet.
3. 3 Chill in the refrigerator until chocolate coating sets, about 2 hours.

By hschwarz

Ingredients

• ✓ milk chocolate chip
• white chocolate chip
• peppermint extract
• peppermint candy cane

Instructions

1. 1 Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
2. 2 Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
3. 3 Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
4. 4 Chill until set, about 1 hour. Break into small pieces to serve.

By caityb19

Ingredients

• ✓ milk chocolate chip
• shortening
• toothpick
• strawberry

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate and shortening in a double boiler, stirring occasionally until smooth.
3. 3 Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture.
4. 4 Turn the strawberry upside down and insert the toothpick into a Styrofoam block or place strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.
5. 5 Enjoy!

By Kitten

Ingredients

• ✓ milk chocolate chip
• peanut butter
• salt
• confectioners sugar

Instructions

1. 1 Trim 12 paper muffin cup liners to half of their height.
2. 2 Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
3. 3 Mix peanut butter, confectioners' sugar, and salt together in a small bowl; divide into the chocolate cups. Melt remaining chocolate and spoon over peanut butter filling. Spread chocolate to edges of cups. Let the chocolate cool and set before serving.

By SHAUNNSMOM

Ingredients

• ✓ milk chocolate chip
• saltine cracker
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted-side up.
2. 2 Combine butter and brown sugar in a saucepan; melt over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
3. 3 Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
4. 4 Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over caramel layer and spread evenly.
5. 5 Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

By wanda

Ingredients

• ✓ milk chocolate chip
• egg
• peanut butter
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Combine egg, peanut butter and sugar in a bowl. The dough should be slightly dry; add small amounts of sugar if it seems too wet.
4. 4 Place dough between two sheets of wax paper and roll to 1/2 inch thickness.
5. 5 Cut the dough with a heart-shaped cookie cutter.
6. 6 Place the hearts on the prepared baking sheet.
7. 7 Bake in the preheated oven until the edges are golden, 7 to 10 minutes.
8. 8 Cool completely on the baking sheet.
9. 9 Melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
10. 10 Dip the bottom and sides of each cookie in the melted chocolate.
11. 11 Place cookies on wax paper to dry.

By ShutUpNeatIt

Ingredients

• ✓ milk chocolate chip
• milk
• sweetened condensed milk
• heavy cream
• vanilla extract

Instructions

1. 1 Combine milk, chocolate chips, condensed milk, heavy cream, and vanilla in a slow cooker.
2. 2 Cook on Low, stirring occasionally, until heated through, about 2 hours. Let cool until safe to drink, about 5 minutes.

By KeshaS

Ingredients

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

Instructions

1. 1 Place butter into a saucepan over medium heat. Add peanut butter and cook until butter is half melted. Stir in chocolate chips; continue cooking and stirring until melted and smooth.
2. 2 Place cereal in a large bowl. Pour melted chocolate and peanut butter mixture over cereal and toss until well coated.
3. 3 Transfer coated cereal to a large paper sack and pour in confectioners' sugar. Fold down the top of the bag to seal, hold it tightly, and shake well to coat all cereal pieces.

By Bonnie

Ingredients

• ✓ milk chocolate chip
• pretzel
• butter
• brown sugar
• sea salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
2. 2 Spread pretzels onto the prepared baking sheet.
3. 3 Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
4. 4 Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.

By katipa

Ingredients

• ✓ milk chocolate chip
• chickpea
• cocoa powder
• maple syrup
• vanilla extract
• salt
• almond milk

Instructions

1. 1 Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes.
2. 2 Combine melted chocolate, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk, 1 tablespoon at a time, while blending to desired smoothness.

By Yoly

Ingredients

• ✓ milk chocolate chip
• butter
• vanilla extract
• walnut
• miniature marshmallow
• coconut

Instructions

1. 1 Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
2. 2 Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.

By moonshine7015

Ingredients

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

Instructions

1. 1 Beat together cream cheese, butter, confectioners' sugar, brown sugar, and vanilla in a large bowl with an electric mixer on medium-high speed until smooth and creamy.
2. 2 Stir in chocolate chips until well combined.
3. 3 Transfer cookie dough to a serving bowl. Cover and refrigerate until ready to serve.

By emilywise

Ingredients

• ✓ milk chocolate chip
• soda cracker
• butter
• brown sugar
• semisweet chocolate chip
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil.
2. 2 Combine butter and brown sugar in a saucepan. Constantly stirring, bring to a boil and boil for 3 minutes. Pour over crackers completely.
3. 3 Bake crackers in the preheated oven for 5 to 6 minutes and watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chocolate chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.

By Alice

Ingredients

• ✓ milk chocolate chip
• milk
• cocoa powder
• sugar
• cinnamon
• vanilla extract
• avocado
• banana

Instructions

1. 1 Combine chocolate chips, milk, cocoa powder, sugar, cinnamon, and vanilla extract in a saucepan over low heat; stir until chocolate chips melted, sugar dissolved, and mixture is combined, about 5 minutes.
2. 2 Place avocado and banana into a blender; blend until smooth. Add chocolate mixture to the blender; blend until mixture is the consistency of pudding, about 5 minutes. Pour pudding into ice pop molds; freeze until firm, about 3 hours.

By Penny and Scott

Ingredients

• ✓ milk chocolate chip
• white cake mix
• vegetable oil
• egg
• sweetened condensed milk
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together cake mix, oil, and eggs in a large bowl using a fork until just blended. Set aside.
3. 3 Combine condensed milk, chocolate chips, and butter in a saucepan over medium heat; cook and stir until melted and smooth, 2 to 4 minutes. Remove from heat.
4. 4 Press 1/2 of the cake mixture into a 9x13-inch dish; pour chocolate mixture over cake mixture. Take a small handful of remaining cake mixture and flatten between your hands; lay atop chocolate layer. Repeat with remaining cake mixture.
5. 5 Bake in the preheated oven until topping is lightly browned, about 20 minutes. Cool completely before cutting into bars.

By B_32

Ingredients

• ✓ milk chocolate chip
• brownie mix
• vegetable oil
• water
• egg
• marshmallow creme
• peanut butter
• crispy rice cereal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, vegetable oil, water, and eggs together in a bowl, beating with a spoon for 50 strokes ; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool until just warm.
4. 4 Meanwhile, spread marshmallow creme over warm brownies. Heat chocolate chips and peanut butter in a large saucepan over low heat, stirring continuously, until mixture melts and is well combined. Stir in crispy rice cereal until coated; spread over marshmallow creme layer, pressing down lightly to fill any voids. Refrigerate until set, 20 to 30 minutes. Cut into 24 bars and serve.

By miller5pack

Ingredients

• ✓ milk chocolate chip
• milk
• heavy cream
• cocoa powder
• pumpkin puree
• pumpkin pie spice
• whipped cream
• cinnamon
• nutmeg

Instructions

1. 1 Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until chocolate chips melted and mixture is smooth, 3 to 5 minutes. Stir in pumpkin purée and pumpkin pie spice.
2. 2 Divide hot chocolate between 2 mugs; top with whipped cream and sprinkle with cinnamon and nutmeg.

By House of Aqua

Ingredients

• ✓ milk chocolate chip
• oat
• white sugar
• vanilla protein powder
• baking soda
• salt
• peanut butter
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Combine oats, chocolate chips, sugar, protein powder, baking soda, and salt in a medium bowl. Add peanut butter, one egg, and vanilla; mix well. Mix in remaining egg, then knead until dough is thick and sticky.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Using your palm, slightly flatten cookies.
4. 4 Bake in the preheated oven until the bottoms and edges are golden brown, about 10 minutes. Let cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.

By Marinna Bateman

Ingredients

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

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
3. 3 Bake in preheated oven until crust is light brown, 25 to 30 minutes.
4. 4 Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

By Hannah Bushong

Ingredients

• ✓ milk chocolate chip
• all-purpose flour
• white sugar
• instant chocolate fudge pudding mix
• salt
• baking powder
• banana
• egg
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Combine flour, sugar, pudding mix, salt, and baking powder in a bowl; stir in bananas, 3/4 cup chocolate chips, eggs, and oil. Pour batter into the prepared pan; sprinkle remaining 1/4 cup chocolate chips on top.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 20 minutes.

By Nicole Cramblit

Ingredients

• ✓ milk chocolate chip
• black bean
• white sugar
• cocoa powder
• egg
• vegetable oil
• instant coffee
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
3. 3 Combine beans, sugar, cocoa powder, eggs, oil, instant coffee, vanilla, and salt in a blender; blend until smooth.
4. 4 Pour into the prepared baking dish. Sprinkle chocolate chips over the surface.
5. 5 Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
6. 6 Let cool to room temperature before cutting into 16 squares. Enjoy!

By elizabeth

Ingredients

• ✓ milk chocolate chip
• yellow cake mix
• white sugar
• instant chocolate pudding mix
• egg
• sour cream
• water
• vegetable oil
• confectioners sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Stir together cake mix, sugar, and instant pudding in a large bowl.
3. 3 Mix in beaten eggs, sour cream, water, and oil until well blended.
4. 4 Fold in chocolate chips.
5. 5 Pour into the prepared Bundt pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
7. 7 Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Dust cooled cake with confectioners' sugar before cutting and serving.

By prissycat

Ingredients

• ✓ milk chocolate chip
• white sugar
• marshmallow creme
• evaporated milk
• butter
• salt
• semisweet chocolate chip
• nut
• vanilla extract

Instructions

1. 1 Gather all ingredients. Line an 8-inch square pan with aluminum foil; set aside.
2. 2 Combine sugar, marshmallow cream, evaporated milk, butter, and salt together in a large saucepan over medium heat; bring to a full boil and cook for 5 minutes, stirring constantly.
3. 3 Remove from heat and add milk chocolate chips and semisweet chocolate chips; stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.
4. 4 Pour into prepared pan; chill in refrigerator for 2 hours, or until firm.

By Kelly Phillips

Ingredients

• ✓ milk chocolate chip
• butter
• white sugar
• egg
• vanilla extract
• chocolate-hazelnut spread
• all-purpose flour
• cocoa powder
• hazelnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
2. 2 Cream butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Mix in chocolate-hazelnut spread until well combined. Gradually mix in flour and cocoa powder. Stir in chocolate chips and hazelnuts.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more. Serve cookies warm or transfer to a wire rack to cool completely.

By Mai Kitchen

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
3. 3 Cream together butter-flavored shortening, brown sugar, and white sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla.
4. 4 Combine flour, baking soda, and salt in a separate bowl; gradually stir into creamed mixture.
5. 5 Fold in chocolate chips until well combined.
6. 6 Drop by rounded spoonfuls onto the prepared cookie sheets.
7. 7 Bake in the preheated oven until light brown, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
8. 8 Enjoy!

By NICOLEFAUSTHUNT

Ingredients

• ✓ milk chocolate chip
• popcorn
• peanut
• brown sugar
• butter
• corn syrup
• vanilla extract
• salt
• baking soda
• shortening

Instructions

1. 1 Grease cookie sheets.
2. 2 Place popcorn and peanuts in a paper bag. Set aside.
3. 3 In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
4. 4 Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
5. 5 In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

By Jen

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
2. 2 Stir flour, baking soda, and salt together in a bowl.
3. 3 Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth.
4. 4 Gradually stir flour mixture into butter mixture until just combined.
5. 5 Stir in chocolate chips and nuts. Spread cookie dough into the prepared pan.
6. 6 Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

By Chris__D