Type what you have

Ingredients

• ✓ dark chocolate chip
• whole wheat flour
• baking powder
• salt
• egg
• banana
• milk
• peanut butter
• maple syrup
• vanilla extract
• butter

Instructions

1. 1 Preheat a griddle to medium-low heat according to manufacturer's instructions.
2. 2 Mix or sift flour, baking powder, and salt together in a large bowl. Stir in chocolate chips.
3. 3 Beat eggs together in a medium bowl. Add bananas to the bowl and mash. Add milk, peanut butter, syrup, and vanilla; stir until well mixed. Pour into the dry ingredients and stir just to incorporate, being careful not to overmix.
4. 4 Grease the preheated griddle with butter. Working in batches, drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Theresa787

Ingredients

• ✓ dark chocolate chip
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• white chocolate chip
• coconut
• macadamia nut

Instructions

1. 1 Preheat and grease a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
4. 4 Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
5. 5 Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
6. 6 Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
7. 7 Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.

By foodelicious

Ingredients

• ✓ dark chocolate chip
• rolled oat
• almond
• cinnamon
• cocoa powder
• salt
• brown sugar
• dried fruit
• cranberry
• pomegranate
• cherry
• blueberry
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
2. 2 Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
3. 3 Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
4. 4 Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
5. 5 Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

By szslone

Ingredients

• ✓ dark chocolate chip
• irish cream
• whipping cream
• confectioners' sugar
• irish cream
• whipping cream
• vanilla extract
• egg
• bread
• butter

Instructions

1. 1 Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
2. 2 Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
3. 3 Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
4. 4 Fry dipped bread until golden brown on each side.
5. 5 Top with whipped cream mixture.

By Baileys

Ingredients

• ✓ dark chocolate chip
• milk chocolate protein powder
• all-purpose flour
• baking soda
• baking powder
• salt
• applesauce
• greek yogurt
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 9 muffin wells with cupcake liners or coat with nonstick spray.
2. 2 Whisk together powder drink mix, flour, baking soda, baking powder, and salt in a medium bowl until well combined.
3. 3 Whisk together applesauce, yogurt, sugar, egg, and vanilla in a large bowl. Add flour mixture; mix until just combined. Fold in chocolate chips. Portion batter evenly into the prepared muffin wells.
4. 4 Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the center of muffins spring back when lightly pressed, 10 to 12 more minutes.

By Qhhunters

Ingredients

• ✓ dark chocolate chip
• cooking spray
• brown sugar
• peanut butter
• honey
• butter flavored spread
• vanilla extract
• oat
• cinnamon
• salt
• dried cranberry
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with nonstick cooking spray.
2. 2 Melt together the brown sugar, peanut butter, honey, butter flavored spread, and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat.
3. 3 Combine the oats, cinnamon, and salt in a large bowl. Pour the brown sugar mixture into bowl; stir well to combine. Stir in the chocolate chips, dried cranberries, and almonds. Spoon into the prepared pan; pat down and spread evenly.
4. 4 Bake in preheated oven until browned, 15 to 20 minutes.

By CusineLover

Ingredients

• ✓ dark chocolate chip
• cooking spray
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• peanut
• sea salt

Instructions

1. 1 Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl.
3. 3 Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
4. 4 Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
5. 5 Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
6. 6 Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
7. 7 Sprinkle peanuts and a small pinch of flaked salt over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

By foodelicious

Ingredients

• ✓ dark chocolate chip
• coffee bean
• milk chocolate chip
• shortening

Instructions

1. 1 Line a 9x14-inch baking sheet with a silicone baking mat.
2. 2 Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
3. 3 Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
4. 4 Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
5. 5 Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
6. 6 Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
7. 7 Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

By What's for dinner, mom?

Ingredients

• ✓ dark chocolate chip
• corn syrup
• sugar
• almond butter
• crispy rice cereal

Instructions

1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE

Ingredients

• ✓ dark chocolate chip
• vanilla yogurt
• milk
• white sugar
• peppermint extract

Instructions

1. 1 Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
2. 2 Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
3. 3 Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

By WHIRLEDPEAS

Ingredients

• ✓ dark chocolate chip
• mint-flavored cream-filled sandwich cookie
• cream cheese
• peppermint extract
• peppermint candy cane

Instructions

1. 1 Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
2. 2 Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
3. 3 Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
4. 4 Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

By MELISS142

Ingredients

• ✓ dark chocolate chip
• butter
• egg
• vanilla extract
• banana
• all purpose flour
• sugar
• cocoa powder
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a deep baking pan.
2. 2 Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Mix eggs and vanilla extract together in a large bowl; mash bananas into egg mixture until well mixed.
4. 4 Combine flour, sugar, cocoa powder, and baking powder in a separate bowl.
5. 5 Mix chocolate mixture into the banana mixture; add flour mixture and stir until smooth. Pour mixture into the greased baking pan.
6. 6 Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 60 minutes.

By Janlynt

Ingredients

• ✓ dark chocolate chip
• cream cheese
• egg
• orange extract
• sugar cookie mix
• orange food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat cream cheese in a bowl with an electric mixer until soft and fluffy. Beat in egg and orange extract until thoroughly combined. Mix in cookie mix, and then food coloring. Fold in chocolate chips.
3. 3 Drop tablespoonfuls of dough 2 inches apart on the prepared cookie sheets and pat gently to flatten.
4. 4 Bake in the preheated oven until the edges are light golden brown, 9 to 12 minutes, switching the racks halfway through. Remove to wire racks to cool.

By LOVEBREEZY

Ingredients

• ✓ dark chocolate chip
• butter
• maple syrup
• miniature marshmallow
• almond
• cocoa powder

Instructions

1. 1 Place dark chocolate chips, butter, and maple syrup in a heat-safe bowl set over a saucepan with about 1 inch hot water over lowest heat setting until melted; do not stir.
2. 2 Meanwhile, line an 8x8-inch baking pan with plastic wrap.
3. 3 Slowly stir melted chocolate mixture with a spatula until shiny and smooth. Off heat, stir in marshmallows and almonds until combined.
4. 4 Quickly transfer mixture to the prepared pan until evenly distributed. Do not smooth or press down the top; try to preserve a rough texture. Cool to room temperature, about 30 minutes. Wrap in plastic wrap. Refrigerate until firm and well chilled, about 2 hours.
5. 5 Sift cocoa over top. Cut into 16 squares.

By John Mitzewich

Ingredients

• ✓ dark chocolate chip
• plant based butter
• erythritol confectioners sweetener
• graham cracker crumb
• peanut butter
• peanut butter

Instructions

1. 1 Line an 8-inch square pan with parchment paper, extending the ends over the sides of the pan.
2. 2 Microwave plant based butter for 45 seconds or until melted. Add confectioners' sugar, graham cracker crumbs, and 1/2 cup peanut butter; mix well. Press into the bottom of the prepared pan.
3. 3 Microwave chocolate chips and 2 tablespoons peanut butter for 45 seconds. Stir and continue to microwave at 20 second intervals until melted. Pour over graham cracker-peanut butter mixture and spread with an offset spatula until smooth.
4. 4 Refrigerate until semi-hardened, about 30 minutes. Score chocolate layer with a knife so that chocolate layer will not crack when cutting into bars. Refrigerate until firm, about 30 more minutes.
5. 5 Remove dessert from pan by pulling on the extended parchment paper; cut into bars.

By Yoly

Ingredients

• ✓ dark chocolate chip
• butter
• confectioners' sugar
• vanilla bean
• all-purpose flour
• heavy cream
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
3. 3 Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
4. 4 While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
5. 5 Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

By CORINTHE

Ingredients

• ✓ dark chocolate chip
• pie crust
• white sugar
• all-purpose flour
• salt
• buttermilk
• egg
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
2. 2 Melt chocolate chips 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 Mix sugar, flour, and salt together in a bowl.
4. 4 Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
5. 5 Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.

By ashleyhas2manydogs

Ingredients

• ✓ dark chocolate chip
• ✓ dark chocolate chip
• ginger
• cinnamon
• black pepper
• salt
• cayenne pepper
• heavy cream
• gingersnap cookie

Instructions

1. 1 Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
2. 2 Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
3. 3 Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
4. 4 Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

By John Mitzewich

Ingredients

• ✓ dark chocolate chip
• all-purpose flour
• sugar
• baking powder
• salt
• baking soda
• vegan butter
• hazelnut coconut milk creamer

Instructions

1. 1 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
2. 2 Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
3. 3 Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

By So Delicious Dairy Free

Ingredients

• ✓ dark chocolate chip
• semisweet chocolate
• butter
• sugar
• egg
• vanilla extract
• salt
• whole wheat flour
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool for 5 minutes.
3. 3 Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.

By Jenny Hardesty

Ingredients

• ✓ dark chocolate chip
• white sugar
• egg
• peanut butter
• semisweet chocolate chip
• pecan
• almond
• coconut
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
2. 2 Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
4. 4 Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
5. 5 Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
6. 6 Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

By Jewels

Ingredients

• ✓ dark chocolate chip
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

By KIRSTENLIV

Ingredients

• ✓ dark chocolate chip
• butter
• bread
• almond
• egg
• milk
• white sugar
• cinnamon
• vanilla extract
• almond extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
3. 3 Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
4. 4 Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

By raisedoncoffee

Ingredients

• ✓ dark chocolate chip
• all-purpose flour
• butter
• cocoa powder
• confectioners' sugar
• egg
• mascarpone cheese
• egg
• white sugar
• orange liqueur

Instructions

1. 1 Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
2. 2 Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
3. 3 While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
5. 5 Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
6. 6 Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
7. 7 Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.

By TreStelle

Ingredients

• ✓ dark chocolate chip
• banana
• egg
• almond butter
• agave nectar
• almond flour
• coconut
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
2. 2 Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
3. 3 Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
4. 4 Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
5. 5 Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
6. 6 Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.

By Heath Morgan

Ingredients

• ✓ dark chocolate chip
• rolled oat
• almond flour
• flax seed
• chia seed
• cranberry
• pecan
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Mix oats, almond flour, chocolate chips, flax seed, and chia seeds together in a large bowl. Add cranberries, pecans, peanut butter, honey, and vanilla and mix with your hands (you may want to wear gloves).
2. 2 Roll dough into twenty four 1 1/2-inch balls and place in resealable bags. Store in the refrigerator for up to 4 to 5 days, or freeze until ready to use.

By Linda Nofsinger

Ingredients

• ✓ dark chocolate chip
• almond flour
• butter
• egg
• walnut
• cranberry
• coconut flakes
• sunflower seed
• flax seed
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
3. 3 Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
4. 4 Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
5. 5 Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

By catwall

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet.
2. 2 Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition.
3. 3 Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes.
4. 4 Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
5. 5 Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

By SunshynGoddess

Ingredients

• ✓ dark chocolate chip
• milk
• instant dark chocolate pudding mix
• sweetened coconut
• chocolate sandwich cookie crumb crust
• almond
• whipped topping
• mounds candy bar
• chocolate sauce

Instructions

1. 1 Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
2. 2 Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
3. 3 Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
4. 4 Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

By Autumneyes

Ingredients

• ✓ dark chocolate chip
• peanut butter
• coconut oil
• agave nectar
• sea salt
• flax seed meal
• hempseed
• rolled oat
• pecan

Instructions

1. 1 Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition.
2. 2 Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.

By Missty