Type what you have

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
2. 2 In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

By Amy Seiter

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Whisk flour, baking powder, and salt together in a bowl.
3. 3 Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
4. 4 Spoon batter into the prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

By BakingWithWings

Ingredients

• ✓ semisweet chocolate chip
• butter
• sugar
• brown sugar
• vanilla extract
• baking soda
• kosher salt
• egg
• all-purpose flour
• cocoa powder
• white chocolate chip
• sea salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)
3. 3 Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.
4. 4 Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.
5. 5 Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ semisweet chocolate chip
• gluten-free baking mix
• vanilla protein powder
• baking soda
• cacao powder
• salt
• banana
• turbinado sugar
• butter
• egg
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
2. 2 Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
3. 3 Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
4. 4 Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

By SherriM

Ingredients

• ✓ semisweet chocolate chip
• butter
• white sugar
• salt
• egg
• vanilla extract
• dark chocolate
• cocoa powder
• espresso powder
• all-purpose flour
• hazelnut
• hazelnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
3. 3 Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
4. 4 Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

By noraspice

Ingredients

• ✓ semisweet chocolate chip
• rolled oat
• puffed rice cereal
• coconut flakes
• almond
• tart cherry
• honey
• peanut butter
• brown sugar
• coconut oil
• vanilla extract
• salt

Instructions

1. 1 Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
2. 2 Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
3. 3 Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
4. 4 Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
5. 5 Refrigerate for 2 hours.
6. 6 Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

By Collette Duck

Ingredients

• ✓ semisweet chocolate chip
• rice flour
• teff flour
• cornstarch
• sweet rice flour
• baking soda
• xanthan gum
• salt
• butter
• white sugar
• brown sugar
• vanilla extract
• egg
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
3. 3 Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed; fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet.
4. 4 Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.

By anja

Ingredients

• ✓ semisweet chocolate chip
• egg
• white sugar
• pumpkin
• vegetable oil
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat eggs together in a bowl: beat in sugar, pumpkin, and oil.
3. 3 Whisk flour, baking soda, baking powder, cinnamon, and salt together in a bowl; stir into pumpkin mixture. Fold in chocolate chips.
4. 4 Divide batter among the prepared muffin cups, filling each to the top.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer muffins to a wire rack to cool completely.

By Laurie

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
2. 2 Sift together sifted flour, baking powder, salt, and baking soda in a medium bowl. Stir in chopped nuts; set aside.
3. 3 Mix brown sugar and melted butter in a large bowl until combined; cool slightly.
4. 4 Stir beaten egg and vanilla into brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined. Spread batter into the prepared baking pan. Sprinkle chocolate chips on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

By Sue Bush

Ingredients

• ✓ semisweet chocolate chip
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• white sugar
• canola oil
• milk
• egg
• vanilla extract
• banana

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a12-cup muffin tin with paper liners.
2. 2 Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
3. 3 Whisk sugar, oil, milk, egg, and vanilla extract together in a separate bowl until smooth.
4. 4 Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
5. 5 Divide batter among the muffin cups, filling each about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By Allrecipes Member

Ingredients

• ✓ semisweet chocolate chip
• cooking spray
• unsweetened chocolate
• zucchini
• applesauce
• egg substitute
• vanilla extract
• white sugar
• all-purpose flour
• whole wheat flour
• baking soda
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
2. 2 Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
3. 3 Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
4. 4 Scoop batter into prepared muffin tins.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

By RAITIRA

Ingredients

• ✓ semisweet chocolate chip
• ✓ semisweet chocolate chip
• pecan
• vanilla-coconut granola
• pecan
• banana
• pumpkin puree
• vanilla extract
• egg
• vanilla greek yogurt
• white sugar
• brown sugar
• butter
• clove
• nutmeg
• ginger
• cinnamon
• salt
• baking powder
• baking soda
• oat flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together in a bowl. Set aside.
3. 3 Beat butter, brown sugar, and white sugar together in a separate bowl with an electric mixer on low speed until moistened; beat in yogurt, eggs, and vanilla extract on medium speed. Beat in pumpkin purée and mashed bananas: fold in ½ cup chocolate chips and ½ cup pecans. Stir flour mixture into batter. Set aside.
4. 4 Combine granola, ¾ cup chocolate chips, and ½ cup pecans in a bowl.
5. 5 Divide batter among the prepared muffin cups, filling each ⅔ full; sprinkle with granola topping.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes.

By Alyssa Parisette-Sparks

Ingredients

• ✓ semisweet chocolate chip
• heavy cream
• coffee
• vanilla extract

Instructions

1. 1 Place chocolate chips in a large bowl.
2. 2 Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
3. 3 Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
4. 4 Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
5. 5 Spoon into glasses and refrigerate until firm, at least 3 hours.

By Stephanie Martins

Ingredients

• ✓ semisweet chocolate chip
• butter
• white sugar
• egg
• vanilla extract
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
2. 2 Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
3. 3 Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
4. 4 Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

By Yoly

Ingredients

• ✓ semisweet chocolate chip
• egg white
• salt
• cream of tartar
• vanilla extract
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat egg whites, salt, cream of tartar, and vanilla in a clean bowl until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in chocolate chips if using.
3. 3 Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Bake in the preheated oven until just lightly browned, about 25 minutes. Cool on baking sheets.

By Pat Kersteter

Ingredients

• ✓ semisweet chocolate chip
• egg white
• salt
• cream of tartar
• white sugar
• vanilla extract
• candy cane
• walnut

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
3. 3 Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

By Kellie M

Ingredients

• ✓ semisweet chocolate chip
• egg white
• white sugar
• cream of tartar
• peppermint extract
• confectioners' sugar
• heavy cream
• white sugar
• peppermint candy cane

Instructions

1. 1 Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.
2. 2 Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
3. 3 Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
4. 4 Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.
5. 5 Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

By Lillie

Ingredients

• ✓ semisweet chocolate chip
• butter
• white sugar
• cocoa powder
• cornstarch
• white sugar
• butter
• bread flour
• milk
• egg yolk
• egg white
• vanilla extract
• chocolate liqueur
• raspberry

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef

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
• milk chocolate chip

Instructions

1. 1 In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
2. 2 Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
3. 3 Wrap each spoon separately and store in a cool dry place,

By Michele Streichert

Ingredients

• ✓ semisweet chocolate chip
• water
• egg

Instructions

1. 1 Place chocolate chips in a blender; pulse until ground. Add boiling water and blend until chocolate is melted. Add egg yolks, one at a time, blending well after each addition; transfer to a mixing bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mousse into wine glasses or other serving glasses and chill in the refrigerator until set, 2 to 3 hours.

By Sharon

Ingredients

• ✓ semisweet chocolate chip
• butter
• peanut butter

Instructions

1. 1 Line a 9 X13 inch pan with foil. Set aside.
2. 2 In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
3. 3 Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve.

By Patti Lee O'Leary

Ingredients

• ✓ semisweet chocolate chip
• sour cream
• vanilla extract

Instructions

1. 1 Place chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer chocolate to a medium bowl.
2. 2 Add sour cream and vanilla; beat with an electric mixer until smooth and creamy. If you let it cool down too much, it will set up; so frost your cake while it is still liquid, or reheat before using.

By KatieMac

Ingredients

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

Instructions

1. 1 Line a 9x13-inch pan with parchment paper.
2. 2 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir in peanut butter until smooth. Pour in sweetened condensed milk and stir until well combined. Pour into the prepared pan.
3. 3 Using the back of a spoon or with a plastic bag over your hand, press the fudge into the pan. Refrigerate until firm, 2 to 4 hours.
4. 4 Remove fudge from pan and cut into squares. Store in an airtight container.

By FrackFamily5 CACT

Ingredients

• ✓ semisweet chocolate chip
• chocolate cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. 2 Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
3. 3 Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
4. 4 Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

By My'esha

Ingredients

• ✓ semisweet chocolate chip
• peanut butter
• miniature marshmallow

Instructions

1. 1 Lightly grease a 9-inch square pan.
2. 2 Heat chocolate chips and peanut butter over low heat in a medium saucepan until chocolate has completely melted. Remove from heat. Stir in marshmallows.
3. 3 Pour chocolate and marshmallow mixture into prepared pan; cool in the refrigerator until set, at least 1 hour. Cut into squares and enjoy!

By Christine Thompson

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
• peanut butter
• buttery round cracker

Instructions

1. 1 Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
2. 2 Spread peanut butter onto a cracker and top with another cracker creating a sandwich. Repeat until all the crackers are used.
3. 3 Line a baking sheet with waxed paper.
4. 4 Gently place a cracker sandwich into the melted chocolate; spoon chocolate over the cracker until covered. Carefully lift coated cracker sandwich out of chocolate using a fork to strain off the excess chocolate and place on the prepared baking sheet. Repeat with remaining cracker sandwiches and chocolate; refrigerate until chocolate is hardened.

By Sarah

Ingredients

• ✓ semisweet chocolate chip
• candy cane
• red confectioner's coating

Instructions

1. 1 Line a 9x13 inch baking pan with aluminum foil.
2. 2 Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
3. 3 Melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
4. 4 Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.

By EPIFANEEE