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Posts Tagged ‘chocolate chips’

Oatmeal Chocolate Chip Peanut Butter Bars

Ingredients
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Icing:
1/2 cup confectioners’ sugar
2 tablespoons creamy peanut butter
2 tablespoons milk

Directions
In a mixing bowl, cream butter, sugars and peanut butter.

Add egg and vanilla; mix well.

Combine flour, oats, baking soda and salt

Stir into the creamed mixture.

Spread into a greased 13-in. x 9-in. baking pan.

Sprinkle with chocolate chips.

Bake at 350° for 20-25 minutes or until lightly browned.

Cool 10 minutes.

Combine icing ingredients

Drizzle over bars.

Yield: 3-4 dozen.

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Chocolate Chip Cookie Delight

Chocolate Chip Cookie Delight

Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional

Directions
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.

Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.

Recipe found here: Chocolate Chip Cookie Delight

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Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Recipe found here: Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

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Homemade Chocolate Chip Sandwich Bread

Ingredients
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 tablespoons plus 2 teaspoons vegetable oil
1 cup warm water (about 110 degree F)
3 1/2 cups bleached all-purpose flour
1 teaspoon salt
2 cups semisweet chocolate chips
1 large egg, beaten

Directions
Combine the yeast, sugar, 2 tablespoons of the oil, and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the flour, salt and chocolate chips. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with 1 teaspoon of the oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees F.

Remove the dough from the bowl and place on a lightly floured work surface. Knead the dough a couple of times and form into a 6 inch loaf. Grease a loaf pan with the remaining 1 teaspoon of the oil. Place the dough into the prepared pan. Using a sharp knife, make 3 slits across the top of the dough. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Brush the top of the bread with the beaten egg. Place in the oven and bake for 30 to 35 minutes or until slightly brown and hollow with the top is tapped. Remove from the oven and cool on a wire rack.

Recipe found here: Homemade Chocolate Chip Sandwich Bread

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Ingredients
24 (2 1/2-inch) chocolate graham cracker squares
1/2 cup Land O Lakes® Butter, melted
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
1 cup white baking chips
1 cup milk chocolate English toffee bits
2 cups miniature marshmallows
1 teaspoon shortening

Directions

Heat oven to 350°F. Line 15x10x1-inch jelly-roll pan with graham crackers so sides touch. Pour melted butter evenly over crackers; sprinkle with 1 1/2 cups chocolate chips and white baking chips. Bake for 8 to 10 minutes or until butter is absorbed.

Spread melted chips over graham crackers; sprinkle with toffee bits and marshmallows. Continue baking for 3 minutes or until marshmallows begin to soften.

Meanwhile, place remaining chocolate chips and shortening in 1-quart saucepan; Cook over low heat, stirring constantly, until smooth. Drizzle chocolate over bars. Cool completely. Cut into bars.

Recipe found here: Rocky Road Toffee Crisps

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Chocolate Chip Blondies

Ingredients
1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Directions
In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Recipe found here: Chocolate Chip Blondies

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