Chocolate Chip Recipes?!
any ideas?
Answers: I have a HUGE bag of semi sweet chocolate chips and I want to make a good desert but I don't want to make chocolate chip cookies!
any ideas?
If you go to ALLRECIPES.com and on the top , you can do a a ingrediant search and type in chocolate chips and it will list all recipes with chocolate chips in it!!!! It's my favorite recipes website.
I make a cake and add chocolate chips to it!!! It depends on what you want to make!!! I add chocolate chips to brownies. There's alot of things you can add chocolate chips too. But try that website and it will give you some ideas. GOOD LUCK!!!!
CHIPS AHOY!(R) Chocolate Pie
1. 16 CHIPS AHOY! Real Chocolate Chip Cookies
2. 1/3 cup butter, melted
3. 1 1/2 cups cold milk
4. 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
5. 2 cups thawed COOL WHIP LITE Whipped Topping
1. Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
2. Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
3. Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.
Yield: 8 servings
This recipe appears in the "Allrecipes cookbook".
Irish Cream Truffle Fudge
Submitted by: Ruth Crickmer
Rated: 5 out of 5 by 144 members
Cook Time: 30 Minutes
Ready In: 1 Hour 45 Minutes
Yields: 24 servings
"This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink."
INGREDIENTS:
3 cups semisweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners' sugar
1 cup Irish cream liqueur
1 1/2 cups chopped nuts
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter
DIRECTIONS:
1. Butter a 8x8 inch pan.
2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Chocolate Chip Crispies
INGREDIENTS
* 1 cup corn syrup
* 1 cup white sugar
* 1 1/2 cups peanut butter
* 8 cups crisp rice cereal
* 1 cup semisweet chocolate chips
DIRECTIONS
1. Butter a 9x13 inch pan.
2. Pour the sugar, syrup, and peanut butter into a large microwave bowl. Microwave on high until it begins to bubble, two to three minutes. Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated.
3. Pour the mixture into the prepared pan. Wet hands, sling off the excess water, and press down the treats until smoothed. Let cool, and cut into squares.
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Pudding Chocolate Chippers
INGREDIENTS
* 1 cup shortening
* 1 cup white sugar
* 3/4 cup packed brown sugar
* 1 (3.5 ounce) package instant vanilla pudding mix
* 2 eggs
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 12 ounces semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl cream the shortening with the white and brown sugars. Stir in the instant vanilla pudding mix. Lightly beat the eggs then add them to the creamed mixture. Mix well.
3. Sift the flour, baking soda and salt together. Add the flour mixture to the egg mixture. Mix until combined. Stir in the chocolate chips. Drop teaspoonfuls of the dough onto ungreased cookie sheets about 2 inches apart.
4. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until done.
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Chocolate Chocolate Chip Bundt Cake
INGREDIENTS
* 1 (18.25 ounce) package chocolate cake mix
* 2 cups semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
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. Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.
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Chocolate Chocolate Chip Muffins
INGREDIENTS
* 6 (1 ounce) squares semisweet chocolate
* 1/3 cup unsalted butter
* 3/4 cup buttermilk
* 1/2 cup white sugar
* 1 egg
* 1 1/2 teaspoons vanilla extract
* 1 2/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup mini semi-sweet chocolate chips
DIRECTIONS
1. Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
2. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
5. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.
Easy truffles!
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Notes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
Fantasy Fudge
3c. sugar
3/4c. margarine
2/3c. evaporated milk
one 12 oz. pkg. Semi-sweet morsels
one 7 oz. jar marshmallow creme
1c. chopped nuts
1 tsp. vanilla
Walnut halves
combine sugar, margarine and milk in heavy gauge 2 1/2 to 3 quart saucepan, bring to full rolling boil, stirring constantly. continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees; stirring constantly to prevent scorching. Remove from heat; stir in morsels until melted. Add marshmallow creme, nuts, and vanilla; beat until well blended. Pour into greased 13x9 baking pan. top with walnut halves; press into fudge; cool at room temperature; cut into squares. 3 pounds.
CHOCOLATE CHIP PIE
1 c. sugar
1 c. brown sugar
1 c. flour
2 large eggs, slightly beaten
1 c. melted unsalted butter
1/2 c. coarsely chopped pecans or walnut
1 1/2 c. chocolate chips
1 (10-inch) unbaked pie crust
Mix white sugar, brown sugar and flour. Stir in eggs and butter, combining well. Fold in pecans and chocolate chips.
Spread mixture in crust, and bake at 325°F., 60 to 70 minutes or until a knife inserted in the center comes out clean.
This pie freezes exceptionally well, if it lasts that long.
Salty chocolate peanut brittle!
4 unsalted matzo crackers
2 sticks (8 ounces) unsalted butter
1 1/4 cups sugar
1 teaspoon pure vanilla extract
One 12-ounce bag chocolate chips
1 cup creamy peanut butter
Coarse salt
1. Position a rack in the middle of the oven and preheat to 350°. Line a rimmed baking sheet with foil, covering the bottom and sides. Place a layer of matzo crackers on the sheet, breaking as needed to cover the surface; set aside.
2. In a heavy 2-quart saucepan, melt the butter over medium heat. Stir in the sugar and 2 tablespoons water. Bring the mixture to a boil over medium-high heat and cook undisturbed until the caramel mixture is light golden and registers 255° on a candy thermometer, 5 to 7 minutes. Remove from the heat and let cool for 1 minute. Stir in the vanilla and quickly pour over the matzos, using a metal spatula to spread evenly. Bake for 8 minutes.
3. Remove the brittle from the oven and sprinkle with the chocolate chips. Bake just until the chocolate starts to melt, about 2 minutes, then spread the chocolate evenly and let the brittle cool for 5 minutes.
4. Meanwhile, melt the peanut butter in the saucepan over low heat; drizzle across the chocolate and, using the handle of a spoon, swirl the chocolate and peanut butter. Sprinkle with salt.
5. Let the brittle cool for 1 hour, then refrigerate until set, at least 2 hours. Break into pieces to serve.
Chocolate Chip Muffins
Ingredients
150g/5oz self-raising flour
150g/5oz margarine
150g/5oz sugar
2 eggs
75g/3oz chocolate chips
100g/3?oz drinking chocolate powder (or 1 tbsp cocoa powder)
Method
1. Sieve the flour and drinking chocolate or cocoa powder into a large mixing bowl, then add the margarine, sugar, eggs and chocolate chips.
2. Mix well with an electric whisk until creamy, add a drop of warm water if the mixture isn't coming together very well.
3. Spoon the mixture into 12 large paper cake cases.
4. Place in the oven at 190C/375F/Gas 5 until well risen and springy to the touch.
5. Cool on a wire rack.