Type what you have

Ingredients

• ✓ semi-sweet chocolate chip
• heavy cream
• pecan

Instructions

1. 1 Line a cookie sheet with wax paper; set aside.
2. 2 Combine chocolate chips and cream in a medium metal bowl; set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat.
3. 3 Stir pecan halves into melted chocolate mixture until completely coated. Use a slotted spoon to remove a few pecans at a time onto the prepared cookie sheet. Separate pecans so they don't stick together. Place in the refrigerator until set, about 10 minutes.

By Goldielocks164

Ingredients

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

Instructions

1. 1 Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.

By Ljubomir

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
• butter
• soft french bread
• sugar
• cinnamon

Instructions

1. 1 Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
2. 2 Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

By Adrienne Gauthier

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
• 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
• sweetened condensed milk
• salt
• nut
• vanilla extract

Instructions

1. 1 In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
2. 2 Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
3. 3 Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

By Eagle brand

Ingredients

• ✓ semi-sweet chocolate chip
• ✓ semi-sweet chocolate chip
• butter
• graham cracker crumb
• sugar
• evaporated milk
• miniature marshmallow
• milk chocolate toffee bit
• milk chocolate chip

Instructions

1. 1 Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
2. 2 Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
3. 3 Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

By HERSHEYS Kitchens

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
• chocolate sandwich cookie
• chocolate-covered peanut butter cup
• shortening

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
3. 3 Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
4. 4 Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
5. 5 Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

By Arizona Desert Flower

Ingredients

• ✓ semi-sweet chocolate chip
• yellow cake mix
• ice cream cone
• candy sprinkle

Instructions

1. 1 Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
2. 2 Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
3. 3 Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

By Sassy Squirrel

Ingredients

• ✓ semi-sweet chocolate chip
• peanut butter
• white sugar
• egg
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
2. 2 Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
3. 3 Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

By Jackie

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
• saltine cracker
• butter
• white sugar
• mixed nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange crackers onto the prepared baking sheet.
3. 3 Stir butter and sugar together in a bowl until the sugar dissolves; drizzle over the crackers.
4. 4 Bake crackers in preheated oven until golden brown, about 10 minutes.
5. 5 Spread chocolate chips over the crackers to cover completely immediately after removing the baking sheet from the oven, allowing the residual heat to melt the chocolate. Sprinkle nuts over the chocolate layer before it re-solidifies.
6. 6 Cool the bark to room temperature. Once the chocolate is again firm, break the sheet into pieces to resemble tree bark.

By FRANKANDANG

Ingredients

• ✓ semi-sweet chocolate chip
• heavy cream
• butter
• baking chocolate
• instant espresso powder

Instructions

1. 1 Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
2. 2 Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

By Mykaela

Ingredients

• ✓ semi-sweet chocolate chip
• ✓ semi-sweet chocolate chip
• butter
• sugar
• egg
• all-purpose flour
• salt
• vanilla extract
• pecan
• heavy cream
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt 1 12-ounce package of chocolate chips in a saucepan with 2/3 cup of butter over very low heat, stirring constantly, until smooth. Watch carefully to avoid scorching; Remove from heat, and scrape into a large bowl. Beat in the sugar, a couple of tablespoons at a time, then beat in the eggs 2 at a time until the mixture is well combined. Stir in flour and salt until blended, then stir in the vanilla extract. Gently fold in 1 more 12-ounce package of chocolate chips and the pecans. Spread batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, about 35 minutes. Remove from oven and cool completely.
4. 4 Mix the cream and 1/4 cup of butter together in a saucepan over low heat until the butter has melted, stirring constantly; pour in remaining 1 12-ounce bag of chocolate chips and stir to melt completely. Pour the mixture into a mixing bowl, and beat on Medium speed with an electric mixer until combined, about 1 minute; chill the frosting thoroughly, stirring occasionally, about 45 minutes to 1 hour. Mixture should be the consistency of thick cream; beat the frosting again with electric mixer until it forms stiff peaks, 3 to 5 minutes. Spread frosting on cooled brownies.

By Miss Diane

Ingredients

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

Instructions

1. 1 Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
2. 2 Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.

By Marie Angel Cat

Ingredients

• ✓ semi-sweet chocolate chip
• confectioners' sugar
• butter
• heavy cream
• unsweetened chocolate
• vanilla extract

Instructions

1. 1 In a saucepan over medium heat, combine the confectioners' sugar, butter and heavy cream. Cook, stirring constantly, until smooth. Do not allow the mixture to boil. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth. Allow the mixture to cool slightly before using. May be kept in a covered container for a few days at room temperature, or refrigerated for up to 1 week.

By Kathy

Ingredients

• ✓ semi-sweet chocolate chip
• cooking spray
• butter
• sugar
• all-purpose flour
• peanut butter chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
2. 2 Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
3. 3 Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
4. 4 Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

By Gertrude

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
• dark chocolate
• egg white
• white sugar
• cream of tartar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
2. 2 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. Let chocolate cool slightly while preparing the egg whites.
3. 3 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
4. 4 Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
5. 5 Bake until cookies set in their centers, 10 to 15 minutes.

By Epagoza

Ingredients

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

Instructions

1. 1 Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
2. 2 Pour into greased 13x9-inch pan and pat into place.
3. 3 Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
4. 4 Cool at least 45 minutes, or until firm. Cut into bars.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ semi-sweet chocolate chip
• flour tortilla
• peanut butter
• marshmallow cream
• cooking spray

Instructions

1. 1 Prepare a large skillet with cooking spray and heat over medium heat.
2. 2 Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
3. 3 Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

By Jenni

Ingredients

• ✓ semi-sweet chocolate chip
• peanut butter
• butter
• vanilla extract
• salt
• powdered sugar
• vegetable shortening

Instructions

1. 1 Combine peanut butter, butter, vanilla, and salt in a large bowl. Beat with an electric mixer on low until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until the mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
2. 2 Meanwhile, place chocolate chips and shortening in a microwave-safe bowl. Microwave on medium for 30 seconds. Stir. Repeat until the mixture is smooth. Reheat as needed while coating peanut butter balls.
3. 3 Insert a toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

By Jif

Ingredients

• ✓ semi-sweet chocolate chip
• butter
• confectioners' sugar
• coconut
• walnut
• sweetened condensed milk
• shortening

Instructions

1. 1 Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
2. 2 Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

By Paulette

Ingredients

• ✓ semi-sweet chocolate chip
• heavy cream
• milk
• espresso bean
• brown sugar
• cocoa powder
• butter
• vanilla extract

Instructions

1. 1 Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.
2. 2 Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.
3. 3 Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Taylor R

Ingredients

• ✓ semi-sweet chocolate chip
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• pie shell

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir sugar, melted butter, eggs, and vanilla together in a bowl.
3. 3 Mix flour and cocoa powder together in a separate bowl. Pour in wet ingredients and stir until thoroughly combined. Fold in chocolate chips. Pour batter into pie shell.
4. 4 Bake in the preheated oven for 30 to 40 minutes. Serve hot.

By Tricia Oxford

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