Type what you have

Ingredients

• ✓ dark chocolate chips
• sugar
• heavy cream
• corn syrup
• butter
• vanilla extract
• semisweet chocolate chip
• shortening
• salt

Instructions

1. 1 Butter an 8-inch square baking pan.
2. 2 Combine white sugar, 1/2 cup cream, corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees F (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from the heat and stir in vanilla.
3. 3 Pour caramel mixture into the prepared baking pan. Allow to cool slightly, then cover with plastic wrap and refrigerate, 8 hours to overnight.
4. 4 Remove the baking pan from the refrigerator and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
5. 5 Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each interval, until melted, about 1 1/2 minutes.
6. 6 Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, letting any excess drip off. Place onto the prepared baking sheet and sprinkle with sea salt. Chill until hardened, about 1 hour.

By larkspur

Ingredients

• ✓ dark chocolate chips
• chocolate fudge cake mix
• pudding
• butter
• cream cheese
• cream cheese frosting
• egg
• green food coloring
• creme de menthe candy flavoring
• mint chips

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
3. 3 Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
4. 4 Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
5. 5 Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
6. 6 Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
7. 7 Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
8. 8 Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
9. 9 Pour batter over the chocolate crust in the 9x13 pan.
10. 10 Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
11. 11 Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
12. 12 Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
13. 13 Remove pan from oven and cool completely.
14. 14 Cover and refrigerate until chilled, at least 2 hours.
15. 15 Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
16. 16 Pour melted chocolate into a resealable plastic bag.
17. 17 Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
18. 18 Cut cake into bars to serve.

By Melissa Goff

Ingredients

• ✓ dark chocolate chips
• cocoa powder
• white sugar
• egg white
• salt
• baking soda
• baking powder
• cocoa powder
• all-purpose flour
• vanilla extract
• black coffee
• butter
• brown sugar
• egg yolk
• heavy cream
• heavy cream
• white chocolate chip

Instructions

1. 1 Place white chocolate chips and 3/4 cup heavy cream in a medium microwave-safe glass or ceramic bowl. Microwave at 50% power until chocolate is completely melted and cream is fully incorporated, about 2 minutes, stopping and stirring every 30 seconds. Cool to room temperature, 10 to 20 minutes, then refrigerate until completely chilled, at least 4 hours to overnight.
2. 2 Meanwhile, place dark chocolate chips and 3/4 cup heavy cream in a separate medium microwave-safe glass or ceramic bowl. Microwave at 50% power until chocolate is melted and cream is fully incorporated, about 2 minutes, stopping and stirring every 30 seconds. Cool to room temperature, 10 to 20 minutes, then refrigerate until completely chilled, at least 4 hours, to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a 12x17-inch baking sheet with parchment paper; grease baking sheet and parchment paper.
4. 4 Beat egg yolks and brown sugar in a large bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. Beat in butter, coffee, and vanilla extract.
5. 5 Sift flour, 1/3 cup cocoa powder, baking powder, baking soda, and salt together in a small bowl. Add to egg yolk mixture; mix until just combined.
6. 6 Beat egg whites in a separate clean, dry, large glass, metal, or ceramic bowl with an electric mixer with clean, dry beaters on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, continuing to beat until glossy and stiff peaks form. Gently fold 1/3 egg white mixture into yolk mixture until just combined. Gently fold in remaining egg white mixture until no egg white streaks remain. Do not overmix.
7. 7 Pour batter into the prepared baking sheet; gently spread evenly.
8. 8 Bake in the preheated oven until cake springs back lightly when touched, about 10 minutes. Do not overbake.
9. 9 While cake is baking, lightly sprinkle a piece of parchment paper slightly larger than the baking sheet with remaining 1 tablespoon cocoa powder.
10. 10 Run a table knife around edges of baking sheet to loosen cake. Invert quickly and carefully, the baking sheet will be hot, onto the prepared parchment paper. Remove and discard parchment paper the cake was baked on. Working quickly, roll cake and cocoa-sprinkled parchment paper together, starting from a narrow end. Set cake, seam-side down, on a wire rack to cool completely, 1 to 2 hours.
11. 11 While cake cools, whip white chocolate (it will be soft-set) with an electric mixer, starting on low speed and working up to medium-high, until light and fluffy, 1 to 2 minutes. Add 3/4 cup heavy cream; beat on medium-high speed until reaches texture of whipped cream, 1 to 2 minutes more. Spoon white chocolate whipped cream into a piping bag or a resealable plastic bag with a 1/2-inch hole cut into a corner. Refrigerate filling until ready to use.
12. 12 Whip dark chocolate (it will be firm set) with an electric mixer, starting on low speed and working up to medium speed, until it crumbles and becomes lighter in color and texture, 1 to 2 minutes. Add remaining 3/4 cup heavy cream; beat on medium-high speed until smooth, light, and fluffy, 1 to 2 minutes (dark chocolate mixture will be slightly thicker than white chocolate mixture). Add more heavy cream if necessary to achieve desired "lightness" and consistency of whipped mousse. Spoon whipped dark chocolate mousse into a piping bag or a resealable plastic bag with a 1/2-inch hole cut into a corner. Refrigerate filling until ready to use.
13. 13 Gently unroll cooled cake; discard parchment paper. Pipe white and dark chocolate fillings in alternating vertical stripes (about 1/2-inch thick) along 12-inch side of cake until entirely covered, leaving about 1/2-inch border on all sides. Gently reroll cake over fillings (without parchment) as tightly as possible without breaking the cake until completely rolled up. Place on a serving platter. Refrigerate until set, at least 1 hour.

By Kim

Ingredients

• ✓ dark chocolate chips
• coconut
• all-purpose flour
• salt
• coconut milk
• honey
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
3. 3 Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
4. 4 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
5. 5 Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.

By Karie Robertson

Ingredients

• ✓ dark chocolate chips
• butter
• sugar
• vanilla extract
• salt
• flour
• mint chips
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet.
3. 3 Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners' sugar in a shallow plate and roll each cookie in the sugar while still warm.

By Yoly

Ingredients

• ✓ dark chocolate chips
• almond flour
• cacao powder
• coconut flour
• baking powder
• salt
• egg
• honey
• coconut oil
• vanilla extract

Instructions

1. 1 Mix almond flour, cacao powder, coconut flour, baking powder, and salt in a microwave-safe mug. Add egg, honey, coconut oil, and vanilla extract; mix well. Stir in chocolate chips.
2. 2 Cook in the microwave until top puffs up and center is mostly set, about 1 minute.

By Mary Jacques

Ingredients

• ✓ dark chocolate chips
• all-purpose flour
• maple syrup
• cocoa powder
• baking powder
• salt
• banana
• coconut milk
• olive oil
• vanilla extract
• cocoa nib

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

By Happy as a Yam

Ingredients

• ✓ dark chocolate chips
• heavy cream
• vanilla extract
• butter
• dark chocolate
• irish stout beer
• water
• corn syrup
• white sugar
• salt
• vanilla extract
• butter
• heavy cream
• salt
• butter
• brown sugar
• pretzel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
2. 2 Mix pretzel crumbs, brown sugar, melted butter, and salt together in a bowl until mixture resembles wet sand. Pour into the tart pan, and press very firmly and evenly up the sides and into the bottom of the pan.
3. 3 Place tart pan onto a baking sheet and bake until crust is golden brown, 10 to 15 minutes. Allow crust to cool completely in pan, about 30 minutes.
4. 4 Combine heavy cream, butter, vanilla extract, and salt in a small saucepan over medium-low heat and cook until butter is melted and mixture begins to bubble, 3 to 5 minutes. Remove from heat, set aside, and keep warm.
5. 5 Combine sugar, corn syrup, and water in a large light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 10 to 12 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture, as caramel mixture will bubble up and steam; stir constantly.
6. 6 Insert a candy thermometer into the mixture and cook over low heat, stirring occasionally, until caramel reaches 245 degrees F (118 degrees C), 25 to 30 minutes. Carefully pour caramel into an even layer in the baked and cooled crust. Allow caramel layer to cool until set, 1 to 2 hours.
7. 7 Prepare the chocolate layer. Pour stout beer into a saucepan and bring to a boil over medium-high heat. Cook until stout has been reduced to 1/4 cup, 20 to 25 minutes. Pour reduced stout into a large bowl. Stir in chopped chocolate, chocolate chips, butter, and vanilla; set aside.
8. 8 Heat cream in a small saucepan over medium-low heat until just simmering, 3 to 5 minutes. Pour over chocolate and allow to sit for 5 minutes. Stir until chocolate is completely melted and smooth. Carefully pour melted chocolate over the cooled caramel layer, making sure not overflow the pan.
9. 9 Use a toothpick to pop any air bubbles that may arise. Allow chocolate layer to cool and set up completely, 1 to 2 hours.

By Kim

Ingredients

• ✓ dark chocolate chips
• all-purpose baking flour
• white sugar
• baking soda
• salt
• molasses
• water
• coconut oil
• apple cider vinegar
• vanilla extract

Instructions

1. 1 Combine flour, sugar, baking soda, and salt in a large mixing bowl. Pour in molasses and stir until partially incorporated.
2. 2 Combine water, coconut oil, vinegar, and vanilla extract in a medium mixing bowl.
3. 3 Preheat waffle iron on medium according to manufacturers' instructions. Grease both sides of the waffle iron.
4. 4 Pour water mixture over flour mixture and stir thoroughly. Add chocolate chips. Ladle 1/4 cup batter into the waffle iron. Close and cook until browned on the outside, 2 to 3 minutes per waffle. Take out each waffle with a fork and place on a serving platter. Serve warm.

By Family of MasterChefs

Ingredients

• ✓ dark chocolate chips
• cooking spray
• strawberry
• oat
• plain nonfat greek yogurt
• applesauce
• egg white
• almond milk
• baking powder
• cinnamon
• almond extract
• sea salt

Instructions

1. 1 Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
2. 2 Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.

By Megan Olson