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Chocolate Macroon Bars

14 Feb

2 cups chocolate wafer cookie crumbs

6 TBSP butter, melted

6 TBSP powdered sugar

1 can (14 oz) sweetened condensed milk

3-3/4 cups sweetened flaked coconut

1 cup Dark Chocolate chips

1/4 cup whipping cream


Heat oven to 350

Grease a 13 x 9 x 2 baking pan. Combine cookie crumbs, melted butter and sugar in a large bowl. Firmly press in the bottom of prepared pan. Stir together sweetened condensed milk and coconut in a large bowl, mixing well. Carefully drop by spoonfuls over crust; spread evenly.

Bake 20 to 25 minutes or until edges of coconut begin to brown slightly. Cool.

Place chocolate chips and whipping cream in a medium microwave safe bowl. Microwave on medium ( 50 %) power 1 minute; stir. If necessary, microwave at medium in 15 second increments; stirring after each heating, until chips are melted and smooth. Cool until slightly thickened. Spread over cooled bars. Cover and refrigerate several hours. Cut into bars. Refrigerate leftovers.

Makes about 36 bars


Chocolate Caramel Torte

16 Jan

1-1/2 cups semi-sweet chocolate chips

2 (3 oz) packages ladyfingers

1 (13 oz) jar Nutella

20 Kraft caramels

2-1/2 cups whipping cream, divided

1-1/2 cups chopped pecans

1/3 cup confectioner’s sugar

1 ( 8 oz) package cream cheese, softened

3 ( 1 oz) semi-sweet baking squares

2 TBSP confectioner’s sugar


In a microwave safe bowl, melt chocolate chips on high 90 seconds or until melted; stirring at 30 second intervals. Cool 5 minutes and set aside. Split ladyfingers, and stand halves around the edge of a 9 inch springform pan, placing rounded sides against pan. Line the bottom of pan with remaining ladyfinger halves. Spread Nutella evenly on ladyfingers on bottom of pan.

Cook caramels and 1/3 cup cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon evenly over nutella spread.

Beat 1/3 cup confectioner’s sugar and cream cheese in a medium bowl at medium speed until fluffy. Beat in melted chocolate until blended.

Beat remaining 2 cups cream in a medium bowl at medium speed until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.

Shave baking chocolate squares with a vegetable peeler evenly on top. Sprinkle with 2 TBSP confectioner’s sugar. Chill 1 hour


White Chocolate Peanut Butter Squares

14 Jan

3/4 cup plus 1 TBSP butter

3 cups sugar

2/3 cup evaporated milk

1 (10 oz) package peanut butter chips

1 (7 oz) jar marshmallow creme

1 cup chopped pecans

1 TBSP vanilla

1-1/2 pounds white candy coating

1/2 cup semi-sweet chocolate chips

1 tsp shortening

Line a 13x9x2 inch pan with foil. Grease the foil with 1 TBSP butter; set aside. In a heavy saucepan, combine sugar, evaporated milk, and 3/4 cup butter. Bring to a boil over medium heat; cook and stir 5 minutes. Remove from heat; stir in peanut butter chips until melted. Add marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.

Remove from pan and cut into 1 inch squares. Place on waxed paper-lined baking sheets; refrigerate until firm. In microwave, melt candy coating; stir until smooth. Dip squares into the coating; place on baking sheets until set. In microwave melt chocolate chips and shortening; stir until smooth. Drizzle over squares. Store in air tight container.

Rich Chocolate Cake

11 Jan

2-2/3 cups (16 oz) semisweet chocolate chips

1 cup butter, softened

1 cup sugar

8 eggs

2 TBSP vanilla



1 cup (6 oz) semi-sweet chocolate chips

3 TBSP half-and-half

1 cup sugar

2 TBSP butter, softened

2 TBSP light corn syrup


Grease a 10 inch springform pan and wrap the bottom of pan with heavy-duty foil; set aside.

In a large saucepan, combine chocolate chips, butter, cream, and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl and set aside to cool.

In another large bowl, beat eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture adding one-third at a time, until well blended. Stir in vanilla.

Pour into prepared pan; place on a baking sheet. Bake at 350 for 45 to 50 minutes or until a toothpick comes out with moist crumbs.(the top will crack) Cool on a wire rack. Cover and chill for 1 hour. Run a knife along edge to loosen; remove sides.

In a large saucepan, combine chocolate chips, butter, cream, and corn syrup; cook over low heat until chocolate is melted; stirring often. Remove from heat; stir until smooth.

Spread enough glaze over top and sides to cover. Chill 10 minutes. Repeat. Chill overnight. refrigerate leftovers.

Short Bread Chocolate Chip Cookies

3 Jan

I have kept this recipe a secret for 20 years. It is one of my most requested at Christmas. Pay special attention to the directions. If not followed exactly, it will not be successful.

4 1/2 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp cream of tartar

1 cup butter, room temperature

1 cup light brown sugar

1 cup granulated sugar

1 cup Wesson vegetable oil ( yes it makes a difference)

1 tsp milk

1 tsp vanilla

1 egg, lightly beaten

1 (12 oz) bag chocolate chips

1 cup chopped pecans

Pre-heat oven to 350

Sift together first 4 ingredients and set aside. In a large bowl with mixer at high-speed beat butter until smooth. Add sugars and beat until combined. Reduce speed to medium; beat in next 4 ingredients until combined. Reduce speed to low; beat in flour until combined. Stir in chocolate chips and nuts. Drop by 2 rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake 15 minutes. Cool on pan 1 minute. Move to cooling racks

Slow Cooker Chocolate Pudding Cake

2 Jan

1 box chocolate cake mix

1 (3.9 oz) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1/4 tsp salt

2 cups semi-sweet chocolate chips

Combine dry cake mix, pudding mix, sour cream, eggs, water, oil and salt in a mixing bowl. Beat on medium speed with an electric mixer for 2 minutes. Stir in chocolate chips. Spray inside of slow cooker with cooking spray. Pour in cake batter. Cover and cook on low for 5 hours or until a toothpick comes out clean. Serve topped with whipped cream or ice cream

Serves 10 to 12

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