Type what you have

Ingredients

• ✓ semi-sweet chocolate chip
• pie crust
• strawberry
• sugar
• lemon juice
• ginger ale
• cornstarch

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Roll out pastry dough to fit a 9-inch deep-dish pie plate; press into pie plate. Prick bottom and sides of dough with a fork.
3. 3 Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
4. 4 Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate on bottom and up sides of pie crust; freeze to harden, about 30 minutes.
5. 5 Place prettiest strawberry, cut-side down, in center of crust. Arrange as many strawberries as possible in a single layer around center strawberry, radiating from center outwards to crust sides.
6. 6 Mash remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
7. 7 Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into mashed strawberry mixture. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 12 to 14 minutes. Cool, about 5 minutes.
8. 8 Spoon strawberry sauce over strawberries in pie shell. Chill in the refrigerator until pie sets, 8 hours to overnight.

By jenni lmh

Ingredients

• ✓ semi-sweet chocolate chip
• peanut butter chip
• peanut

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

Ingredients

• ✓ semi-sweet chocolate chip
• shortening
• blueberry

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

Ingredients

• ✓ semi-sweet chocolate chip
• peanut butter
• crispy rice cereal square
• confectioners sugar

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

Ingredients

• ✓ semi-sweet chocolate chip
• ✓ semi-sweet chocolate chip
• cream cheese
• instant coffee granules
• water
• shortening

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

Ingredients

• ✓ semi-sweet chocolate chip
• fig
• almond
• orange liqueur

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

Ingredients

• ✓ semi-sweet chocolate chip
• white candy coating
• sweet chocolate
• peanut

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

Ingredients

• ✓ semi-sweet chocolate chip
• devil's food cake mix
• egg
• vegetable oil

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

Ingredients

• ✓ semi-sweet chocolate chip
• rolled oat
• peanut butter
• honey
• peanut

Instructions

1. 1 Mix together oats, peanut butter, honey, peanuts, and chocolate chips in a medium bowl until blended. Refrigerate for 20 to 30 minutes.
2. 2 Roll into twenty 1-inch balls, using about 2 tablespoons for each one.

By Kraft Peanut Butter

Ingredients

• ✓ semi-sweet chocolate chip
• cooking spray
• white chocolate chip
• peanut butter
• vanilla extract

Instructions

1. 1 Spray a baking sheet with cooking spray, then line it with parchment paper.
2. 2 Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
3. 3 Place semi-sweet chocolate chips in a separate microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir in vanilla.
4. 4 Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag through both layers to make a marble-pattern.
5. 5 Refrigerate until set, 30 minutes to 2 hours. Cut into 36 pieces. Store in an airtight container.

By supson7

Ingredients

• ✓ semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• white confectioners coating
• white chocolate chips
• peppermint extract
• food coloring

Instructions

1. 1 In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2. 2 In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
3. 3 Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4. 4 Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ semi-sweet chocolate chip
• brown sugar
• butter
• egg
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffier in texture. Beat in eggs, one at at time. Gradually stir in flour until well combined; fold in chocolate chips.
3. 3 Drop dough by rounded tablespoons 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Cool cookies on baking sheets for a few minutes before transferring to wire racks.

By Sapphire Bang

Ingredients

• ✓ semi-sweet chocolate chip
• sweetened condensed milk
• butter
• margarine
• water
• vanilla extract

Instructions

1. 1 Combine condensed milk, chocolate chips, butter, and water in a heavy saucepan over medium heat. Cook and stir until chocolate chips and butter melt, then continue to cook, stirring constantly until thickened, about 5 more minutes. Remove from the heat and stir in vanilla.

By Eagle brand

Ingredients

• ✓ semi-sweet chocolate chip
• banana quick bread and muffin mix
• water
• egg
• vegetable oil
• applesauce
• banana
• almond
• dark chocolate

Instructions

1. 1 Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
2. 2 Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
3. 3 Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

By Almond Board

Ingredients

• ✓ semi-sweet chocolate chip
• corn syrup
• sugar
• peanut butter
• cornflake cereal
• butterscotch chip

Instructions

1. 1 Gather all ingredients.
2. 2 In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat.
3. 3 Stir in peanut butter until well blended. Mix in cereal until evenly coated.
4. 4 Drop by spoonfuls onto waxed paper.
5. 5 In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth.
6. 6 Drizzle on the top of the cookies.

By Cindy

Ingredients

• ✓ semi-sweet chocolate chip
• marshmallow
• butter
• peanut butter
• crispy rice cereal
• butterscotch chip

Instructions

1. 1 Line a 15x10x1-inch jelly roll pan with waxed paper. Grease the waxed paper.
2. 2 Combine marshmallows, butter, and peanut butter in a large microwave-safe bowl; cover bowl. Microwave until marshmallows are melted, about 2 minutes. Stir well.
3. 3 Stir cereal into marshmallow mixture until well coated; spread into the prepared pan.
4. 4 Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave until melted, about 2 minutes. Stir well.
5. 5 Spread chocolate mixture over cereal mixture, leaving a 1-inch border around edges. Roll cereal mixture around chocolate filling, jelly-roll style, starting with a short side. Peel away waxed paper while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

By Tours71

Ingredients

• ✓ semi-sweet chocolate chip
• cooking spray
• all-purpose flour
• milk
• chocolate pudding mix
• devil's food cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Combine milk and non-instant pudding mix in a saucepan. Cook over medium heat, stirring constantly, until pudding is thickened. Remove the pan from heat and stir in cake mix until batter is smooth. Pour into the prepared baking dish. Sprinkle with chocolate chips.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 30 minutes.

By Mary

Ingredients

• ✓ semi-sweet chocolate chip
• confectioners sugar
• peanut butter
• butter
• vanilla extract
• shortening

Instructions

1. 1 Gather all ingredients. Line a baking sheet with waxed paper; set aside.
2. 2 Combine confectioners' sugar, peanut butter, butter, and vanilla in a large bowl; mix together with your hands to form a smooth stiff dough.
3. 3 Shape into balls using 2 teaspoons of dough for each ball. Place on the prepared baking sheet and refrigerate until ready to coat with chocolate.
4. 4 Combine chocolate chips and shortening in a metal bowl over a pot of simmering water. Stir occasionally until melted and smooth. Remove from the heat. Remove chilled peanut butter balls from the refrigerator.
5. 5 Insert a wooden toothpick into a ball, and dip into the melted chocolate until coated. Return to the baking sheet, chocolate-side down, and remove the toothpick.
6. 6 Repeat Step 5 to coat remaining balls. Refrigerate coated balls until set, about 30 minutes.

By Allison O'Brien

Ingredients

• ✓ semi-sweet chocolate chip
• peanut butter chips
• sweetened condensed milk
• butter
• margarine
• salt
• vanilla extract

Instructions

1. 1 In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
2. 2 In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
3. 3 Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ semi-sweet chocolate chip
• devil's food cake mix
• vegetable oil
• egg
• salt
• vanilla ice cream
• walnut
• hot fudge

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Make the crust: Mix cake mix, oil, and egg together in a large bowl until well blended. Fold in chocolate chips. Pour mixture into the center of the prepared baking sheet, and use your fingers to form it into a 1/4-inch thick circle, about 9 inches in diameter. Sprinkle with flaked salt.
3. 3 Bake in the preheated oven until set, 14 to 16 minutes.
4. 4 Remove from the oven and firmly knock the bottom of the baking sheet on the counter to remove any extra air from crust. Let cool on the baking sheet for at least 30 minutes. Transfer to a large plate or platter.
5. 5 Beat softened ice cream in a bowl with an electric mixer until consistency is similar to soft serve.
6. 6 Use an offset spatula or knife to spread ice cream over cooled crust. Place into the freezer until firm, about 30 minutes.
7. 7 Slice "pizza" into 8 slices. Top each slice with walnuts and hot fudge.

By Julie Hubert

Ingredients

• ✓ semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• nut
• coconut
• chocolate sprinkle
• colored sprinkle
• unsweetened cocoa
• powdered sugar
• colored sugar

Instructions

1. 1 Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.
2. 2 Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
3. 3 Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

By Eagle brand

Ingredients

• ✓ semi-sweet chocolate chip
• graham cracker crumb
• butter
• margarine
• sweetened condensed milk
• butterscotch chip
• coconut
• nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) for a glass baking pan.
2. 2 Mix graham cracker crumbs and butter together in a small bowl until combined. Press crumb mixture firmly on the bottom of a 13x9-inch baking pan.
3. 3 Pour sweetened condensed milk evenly over crumb mixture; layer evenly with chocolate chips and butterscotch chips. Top with flaked coconut and sprinkle over chopped nuts; press down firmly with a fork.
4. 4 Bake in the preheated oven until lightly browned, about 25 minutes. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

By Eagle brand

Ingredients

• ✓ semi-sweet chocolate chip
• brown sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
2. 2 Combine brown sugar and melted butter in a large bowl; cool slightly. Beat in eggs, one at a time.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Add to brown sugar mixture; mix well. Stir in walnuts and chocolate chips. Pour into the prepared baking pan.
4. 4 Bake in the preheated oven for 25 to 30 minutes. When almost cool, cut into 48 squares.

By BUCHKO

Ingredients

• ✓ semi-sweet chocolate chip
• pie crust
• coconut milk
• milk
• sugar
• water
• cornstarch
• heavy cream
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from the oven and cool.
2. 2 Whisk coconut milk, milk, and 1 cup sugar in a medium saucepan. Mix water and cornstarch in a separate bowl until smooth. Bring coconut mixture to a boil; reduce to a simmer and slowly whisk in cornstarch mixture. Continue stirring over low heat until thickened, about 3 minutes.
3. 3 Place chocolate chips in a microwave-safe bowl; microwave until melted, about 1 minute. Divide coconut pudding evenly into two bowls. Stir chocolate into one portion; spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate pie for about 1 hour.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Layer the cream on top of pie.

By HOKU3

Ingredients

• ✓ semi-sweet chocolate chip
• white sugar
• corn syrup
• bourbon whiskey
• egg
• butter
• salt
• pecan
• pie crust

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat sugar, corn syrup, bourbon, eggs, melted butter, and salt together in a mixing bowl until smooth and creamy. Fold in pecans and chocolate chips. Pour mixture into pie crust. If desired, cover the edges of pie with aluminum foil strips to prevent excessive browning.
3. 3 Bake in the preheated oven until the center is set, about 50 minutes. Cool before serving.

By tracy918

Ingredients

• ✓ semi-sweet chocolate chip
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• egg white
• vanilla extract

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, baking powder, and salt. Set aside.
2. 2 Place the butter and chocolate chips into a microwave-safe bowl. Cook on High power for 1 minute, then stir. Continue to cook for 15 seconds at a time, stirring each time until chocolate is melted and smooth. Set aside to cool slightly.
3. 3 When the chocolate mixture is fairly cool, stir in the milk, egg whites, and vanilla. Pour this into the dry ingredients, and mix just until blended.
4. 4 Preheat the waffle iron, and coat with cooking spray. Spoon waffle batter onto the hot iron in desired amounts. Close, and cook until the iron stops steaming, and waffles are easy to remove. Repeat with remaining batter.

By Diana

Ingredients

• ✓ semi-sweet chocolate chip
• all-purpose flour
• baking powder
• baking soda
• salt
• brown sugar
• white sugar
• cocoa
• pecan

Instructions

1. 1 Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
2. 2 Layer dark brown sugar, white sugar, cocoa, pecans, and chocolate chips in a 1-quart wide-mouth canning jar; pack down firmly. Top with flour mixture; it will be a snug fit.
3. 3 Attach a tag with the following instructions: Chocolate Cookie Mix in a Jar: 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Empty cookie mix into a large bowl. Thoroughly blend mixture with your hands. Mix in 3/4 cup softened butter or margarine, 1 slightly beaten egg, and 1 teaspoon vanilla. Shape into walnut-sized balls and place 2 inches apart on a parchment-lined baking sheet. 3. Bake in the preheated oven for 11 to 13 minutes. Cool for 5 minutes on the baking sheet, then move to wire racks to cool completely.

By Jennifer

Ingredients

• ✓ semi-sweet chocolate chip
• all-purpose flour
• oat
• baking soda
• salt
• margarine
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees ). Combine flour, oats, baking soda, and salt in medium bowl; set aside.
2. 2 Beat Becel® Sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in chocolate chips. Drop dough by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
3. 3 Bake just until edges are golden, about 8 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

By Becel

Ingredients

• ✓ semi-sweet chocolate chip
• macadamia nut
• coconut flakes
• pie crust
• egg
• vanilla extract
• corn syrup
• sugar
• margarine
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
3. 3 Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
4. 4 In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
5. 5 Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

By BRANDY20001

Ingredients

• ✓ semi-sweet chocolate chip
• cooking spray
• all-purpose flour
• brownie mix
• vegetable oil
• water
• egg
• mint chocolate chip ice cream
• sweetened condensed milk
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
2. 2 Combine brownie mix, oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread batter into the prepared cake pans.
3. 3 Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
4. 4 After brownies are cool, remove ice cream from the freezer and allow to soften for about 10 minutes.
5. 5 Meanwhile, pour sweetened condensed milk into a saucepan and mix in chocolate chips; heat over low heat, stirring constantly, just until chips have melted and sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
6. 6 Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread ice cream in a layer over brownies; pour and spread 1/2 of the chocolate sauce over ice cream. Top with the other brownie layer, and drizzle remaining sauce over the top.
7. 7 Freeze until ready to eat, at least 1 hour.
8. 8 Serve topped with whipped topping.

By LIAGIBA