Type what you have

Ingredients

• ✓ dark chocolate chip
• currant
• coffee flavored liqueur
• unsweetened chocolate
• bittersweet chocolate
• butter
• all-purpose flour
• black pepper
• baking powder
• salt
• cinnamon
• cayenne pepper
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.
2. 2 Heat currants and coffee liqueur in a saucepan over low heat until beginning to simmer, about 2 minutes. Remove from heat; set aside.
3. 3 Place unsweetened chocolate, bittersweet chocolate, and butter in a heatproof bowl; place bowl over a saucepan filled with 1-inch of simmering water set over low heat. Stir mixture occasionally, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat; set aside.
4. 4 Combine flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in a bowl; set aside.
5. 5 Whisk sugar and eggs together in a large bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture; fold in flour mixture until combined. Stir in chocolate chips and currants.
6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 7 Bake in the preheated oven until cookies are almost set, about 12 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling, 5 minutes more.

By John Mitzewich

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
• 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
• 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

Ingredients

• ✓ dark chocolate chip
• peanut butter
• butter
• brown sugar
• graham cracker
• sweetened condensed milk
• cream cheese
• chocolate syrup
• milk chocolate chip
• vegetable oil

Instructions

1. 1 Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
2. 2 Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
3. 3 Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

By Judy Ann

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
2. 2 Place 1/4 cup crushed pistachios in a food processor and process to a powder.
3. 3 Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
4. 4 Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
5. 5 Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

By Vincent Warnock

Ingredients

• ✓ dark chocolate chip
• white sugar
• margarine
• egg
• sour cream
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• cocoa powder
• white chocolate chip

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
2. 2 Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
3. 3 Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
4. 4 Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
5. 5 Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
6. 6 Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.

By dessertlover

Ingredients

• ✓ dark chocolate chip
• oat
• quinoa
• almond
• chia seed
• peanut butter
• honey
• coconut oil
• flaxseed meal
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

Ingredients

• ✓ dark chocolate chip
• baking chocolate
• butter
• semisweet baking chocolate
• white sugar
• egg
• vanilla extract
• all-purpose flour
• all-purpose flour
• peanut butter chips
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
2. 2 Place unsweetened chocolate, butter, and semisweet chocolate 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 cool to room temperature, about 10 minutes.
3. 3 Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
4. 4 Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

By Liz