Type what you have

Ingredients

• ✓ semisweet chocolate chip
• coconut oil

Instructions

1. 1 Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in the microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an airtight container.

By Fervent Frugal Foodie

Ingredients

• ✓ semisweet chocolate chip
• marshmallow

Instructions

1. 1 Place chocolate chips in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until melted. Do not overheat or chocolate will scorch.
2. 2 Pierce marshmallows with a toothpick or fork; dip into chocolate. Place on waxed paper or aluminum foil; freeze. Set aside marshmallows at room temperature before serving for 5 minutes.

By Tricia D

Ingredients

• ✓ semisweet chocolate chip
• heavy cream

Instructions

1. 1 Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
2. 2 Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
3. 3 Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
4. 4 Cut a corner from the plastic bag and pipe ganache.

By Mishikall

Ingredients

• ✓ semisweet chocolate chip
• milk 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

• ✓ semisweet chocolate chip
• almond bark
• peanut

Instructions

1. 1 Cook almond bark in a slow cooker on High, uncovered and stirring occasionally, until mostly melted, 5 to 10 minutes. Reduce the heat to Low and stir in chocolate chips. Cook and stir until chips are melted and mixture is dark in color, 5 to 10 minutes.
2. 2 Turn off the heat and stir in peanuts. Drop a spoonful onto a piece of parchment paper to test consistency; it should be thick and chunky. If it's too loose and runny, stir in more chocolate chips and peanuts.
3. 3 Line several baking sheets with parchment paper. Use a melon baller to drop spoonfuls peanut mixture onto the prepared baking sheets. Let harden before serving, about 1 hour.

By Alexander Petrie

Ingredients

• ✓ semisweet chocolate chip
• sweetened condensed milk
• semisweet baking chocolate

Instructions

1. 1 Grease an 8x8-inch square baking dish with butter.
2. 2 Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute.
3. 3 Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve.

By all_for_fun101

Ingredients

• ✓ semisweet chocolate chip
• banana
• marshmallow

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. Stuff bananas with marshmallows and chocolate chips. Wrap each stuffed banana in aluminum foil.
3. 3 Cook bananas over the fire until chocolate is melted, about 5 minutes. Carefully unwrap the foil and eat with a spoon.

By Kelsie

Ingredients

• ✓ semisweet chocolate chip
• banana
• miniature marshmallow

Instructions

1. 1 Preheat the grill for high heat.
2. 2 Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
3. 3 Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
4. 4 Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
5. 5 Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

By Toni Boncella Blyth

Ingredients

• ✓ semisweet chocolate chip
• peanut butter chips
• chow mein noodle
• peanut

Instructions

1. 1 Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
2. 2 Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
3. 3 Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet.
4. 4 Refrigerate until set, about 2 hours.

By Kasey

Ingredients

• ✓ semisweet chocolate chip
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine sweetened condensed milk and chocolate chips in a saucepan over medium heat. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble.
2. 2 Remove from heat and stir in vanilla. Cool slightly before drizzling over cake.

By TUNISIANSWIFE

Ingredients

• ✓ semisweet chocolate chip
• heavy cream
• confectioners sugar
• cream cheese

Instructions

1. 1 In a double boiler, melt chips and add heavy cream. Mix until smooth and take off of heat.
2. 2 In a mixing bowl cream together sugar and cream cheese until smooth. Slowly add chocolate mixture. Mixture will thicken up as chocolate cools.

By D. Stafford

Ingredients

• ✓ semisweet chocolate chip
• butter
• vegetable oil
• peanut butter

Instructions

1. 1 Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
2. 2 Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.
3. 3 Chill in refrigerator 30 minutes, until set.

By pamjlee

Ingredients

• ✓ semisweet chocolate chip
• sweetened condensed milk
• butter
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chocolate chips, condensed milk, and butter in large microwave-safe bowl. Microwave on medium heat until chips are melted, 3 to 5 minutes, stirring once or twice during the cooking.
3. 3 Meanwhile, generously grease an 8-inch square glass baking dish.
4. 4 Remove chocolate mixture from the microwave and stir in nuts. Pour into the prepared dish.
5. 5 Refrigerate until fudge is set, about 2 hours.
6. 6 Cut into 16 squares.

By Dana

Ingredients

• ✓ semisweet chocolate chip
• butter
• corn syrup
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chocolate chips, butter, and corn syrup in a double boiler over hot, but not boiling water.
3. 3 Gently stir until chocolate is melted and mixture is smooth, then add vanilla.
4. 4 To use, spread warm glaze over top of your cooled cake, letting it drizzle down the sides.

By Ginger

Ingredients

• ✓ semisweet chocolate chip
• butterscotch chip
• chow mein noodle
• cashew
• wax paper

Instructions

1. 1 Combine chocolate and butterscotch chips in a heavy saucepan over low heat; stir constantly until melted and smooth.
2. 2 Remove from heat and add chow mein noodles. Add nuts and mix quickly to coat. Spoon out tablespoons of the mixture onto wax paper; allow to cool.

By Mary Ellen

Ingredients

• ✓ semisweet chocolate chip
• butter
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine chocolate chips and butter in a saucepan over medium-low heat; cook and stir until melted and smooth, about 3 minutes. Cool slightly, about 5 minutes. Whisk in egg yolks.
3. 3 Beat egg whites in a large bowl with an electric mixer until soft peaks form; gradually beat in sugar with the mixer running until peaks are stiff and glossy.
4. 4 Stir some egg whites into chocolate mixture to lighten, then fold chocolate mixture into remaining egg whites until batter is well combined.
5. 5 Scoop batter into the prepared muffin cups, filling each 3/4 full.
6. 6 Bake in the preheated oven until cupcakes are just set in centers, about 25 minutes. Place muffin tins on wire racks to cool, about 5 minutes. Remove cupcakes from tins; place on wire racks to cool completely, about 15 minutes.

By SASS E Anne

Ingredients

• ✓ semisweet chocolate chip
• chocolate ice cream
• craft stick
• coconut oil

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Remove lid from ice cream container; cut container off ice cream, working quickly, and turn ice cream on its side on a work surface. Insert craft sticks into side of ice cream, evenly spacing sticks. Cut ice cream between sticks, creating 3 bars.
3. 3 Arrange ice cream bars on the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
4. 4 Place chocolate chips and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until shell mixture is smooth, 1 to 2 minutes.
5. 5 Hold 1 ice cream bar over a separate measuring cup; pour shell mixture over bar to cover completely. Let chocolate dry for a few seconds; pour shell mixture over bar again, creating a thick shell. Place bar back on the waxed paper. Repeat with remaining bars and shell mixture.
6. 6 Freeze bars until set, at least 15 minutes.

By themoodyfoodie

Ingredients

• ✓ semisweet chocolate chip
• caramel bit
• pretzel
• pecan
• apple chip

Instructions

1. 1 Line a 13x18-inch baking sheet with parchment paper; set aside.
2. 2 Place 2 cups chocolate chips in a microwave-safe bowl; melt in the microwave in 30-second intervals until smooth, stirring after each interval.
3. 3 Spread chocolate onto the prepared baking sheet in a thin, even layer. Cool.
4. 4 Place caramel bits in a separate microwave-safe bowl; melt in the microwave in 30-second intervals until smooth and bubbles, stirring after each interval.
5. 5 Drizzle caramel over chocolate, swirling evenly using a spatula; top with pretzels, pecans, and apple chips until fully covered. Place a separate large sheet parchment paper on top; press toppings into caramel by pressing on parchment paper. Chill in the refrigerator, about 15 minutes. Remove and discard top parchment paper.
6. 6 Place remaining ½ cup chocolate chips in a separate microwave-safe bowl; melt in the microwave. Transfer melted chocolate to a resealable plastic bag; cut off a small corner, then drizzle evenly over bark.
7. 7 Chill in refrigerator, 2 to 3 hours. Cut bark into squares or break into large pieces to serve.

By Annie Campbell

Ingredients

• ✓ semisweet chocolate chip
• white chocolate
• peanut
• sweet chocolate

Instructions

1. 1 Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
2. 2 Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 more hour, stirring every 15 minutes.
3. 3 Drop spoonfuls of chocolate-peanut mixture onto waxed paper. Let cool until hardened, 30 to 45 minutes.

By mzcopper

Ingredients

• ✓ semisweet chocolate chip
• white chocolate chip
• butterscotch chip
• crispy rice cereal
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper or aluminum foil.
2. 2 Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
3. 3 Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
4. 4 Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
5. 5 Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

By Culinary Envy

Ingredients

• ✓ semisweet chocolate chip
• graham cracker crumb
• sweetened condensed milk
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
2. 2 In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
3. 3 Bake for 30 minutes. Let cool before cutting into bars.

By Hanna Coolidge

Ingredients

• ✓ semisweet chocolate chip
• heavy cream
• confectioners' sugar
• vanilla extract
• chocolate cookie crumb crust

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chocolate chips and 1/2 of the cream in a microwave-safe dish; cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
3. 3 Beat remaining cream in a bowl with an electric mixer until soft peaks form.
4. 4 Beat in chocolate mixture on high speed, 1/3 at a time.
5. 5 Spoon chocolate cream into crust.
6. 6 Refrigerate for at least 8 hours before serving.
7. 7 Slice and serve with a dollop of whipped cream.

By MARBALET

Ingredients

• ✓ semisweet chocolate chip
• butter
• sweetened condensed milk
• peanut
• miniature marshmallow

Instructions

1. 1 Gather all ingredients.
2. 2 Line a 9x13-inch pan with waxed paper.
3. 3 Heat chocolate chips and butter in a microwave-safe bowl in 30-second increments, stirring occasionally, until melted and smooth. Stir in condensed milk.
4. 4 Mix peanuts and mini marshmallows together in a separate bowl.
5. 5 Gradually stir into chocolate mixture until incorporated.
6. 6 Pour into the prepared pan. Refrigerate until firm, about 2 hours.
7. 7 Cut into 24 squares. Enjoy!

By Sara

Ingredients

• ✓ semisweet chocolate chip
• cream cheese
• confectioners' sugar
• vanilla

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.
3. 3 Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.
4. 4 Shape chilled mixture into 1-inch balls.
5. 5 Roll balls into your favorite toppings, if desired. Enjoy!

By Jenny Saunders

Ingredients

• ✓ semisweet chocolate chip
• spice cake mix
• pumpkin puree
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix cake mix and pumpkin puree in a bowl until combined. Add milk if consistency is too thick, although you want it to be somewhat thick. Mix in chocolate chips.
3. 3 Drop medium scoops of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By FELKY

Ingredients

• ✓ semisweet chocolate chip
• devil's food cake mix
• cream cheese
• sugar

Instructions

1. 1 Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips.
2. 2 Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.

By Roberta Stange

Ingredients

• ✓ semisweet chocolate chip
• vanilla wafer cookie
• corn syrup
• dark rum
• confectioners' sugar

Instructions

1. 1 Process cookies in a food processor into fine crumbs.
2. 2 Heat chocolate and corn syrup together in a medium saucepan over low heat. Cook, stirring often, until chocolate is smooth, about 5 minutes. Remove from heat; stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
3. 3 Refrigerate mixture until dough is firm, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
4. 4 Roll dough into 1-inch balls; place on the prepared plates. Dust with confectioners' sugar. Refrigerate until firm, about 30 minutes.
5. 5 Transfer to a resealable bag with more confectioners' sugar. Seal the bag and gently shake to coat.

By Matt Story

Ingredients

• ✓ semisweet chocolate chip
• chocolate cake mix
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together cake mix, butter, and eggs in a large bowl until smooth and well blended. Mix in chocolate chips until incorporated. Drop by spoonfuls onto ungreased baking sheets.
3. 3 Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool cookies on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Kristi

Ingredients

• ✓ semisweet chocolate chip
• butter
• miniature marshmallow
• coconut
• parchment paper

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
4. 4 Add marshmallows to melted chocolate; gently stir to coat.
5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha

Ingredients

• ✓ semisweet chocolate chip
• butter
• coconut
• walnut
• miniature marshmallow

Instructions

1. 1 Melt butter and chocolate chips in a pan over low heat. Let mixture cool slightly before stirring in walnuts and marshmallows. Set aside to cool completely.
2. 2 Spread coconut on waxed paper.
3. 3 Divide cooled dough into two even portions. Form each portion into a long roll. Coat rolls with coconut.
4. 4 Wrap rolls in waxed paper and then again in plastic wrap. Refrigerate overnight or longer.
5. 5 Cut into 1/2-inch-thick slices to serve.

By Bea Gassman