1 1/3 cups water
1/3 cup cocoa powder
1 1/3 cups bread flour
1 1/3 cups whole wheat flour
3 tablespoons dry milk powder
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
3 tablespoons honey
2 1/4 teaspoons active dry yeast
1/2 cup semisweet chocolate chips
2 envelopes instant mocha cappuccino mix
Place all ingredients (except chocolate chips and mocha mix) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start. If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.
2 (18 ounce) packages refrigerated chocolate chip cookie dough*
3/4 cup flaked coconut, divided
1 (9 ounce) package brownie mix
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Press cookie dough into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1/2 cup coconut and press firmly into dough.
Prepare brownie mix according to package directions; spread batter over coconut. Sprinkle with remaining coconut; top with chocolate chips and pecans. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
18 graham crackers
4 tablespoons butter
1/2 cup milk
1 cup whipped cream
1/2 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate, grated
Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill.
Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped cream, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.
7 ounces caramels
1/4 cup evaporated milk
3/4 cup chopped pecans
1 (9 inch) prepared chocolate cookie crumb crust
6 ounces cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup hot fudge topping
Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more.
Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes).
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.
1 (.25 ounce) package active dry yeast
3 cups bread flour
2 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons butter, softened
1 cup warm milk
1/4 cup warm water
1 cup semisweet chocolate chips
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
If your machine has a Fruit setting, add chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.
1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup unsweetened cocoa powder
3 cups semisweet chocolate chips
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
1 1/2 cups flour
1 1/2 cups sugar, divided
1/2 cup Argo(r) Corn Starch
3/4 cup butter OR margarine, softened
1 1/4 cups Karo(r) Lite Syrup
4 eggs, lightly beaten
1/4 teaspoon salt
1 1/2 teaspoons Spice Islands(r) Pure Vanilla Extract
6 ounces pecans, chopped
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
To Make Crust: Combine flour, 1/4 cup sugar and corn starch in a large bowl. Cut in butter until crumbly. Press into greased 13 x 9-inch pan.
Bake in a preheated 350 degrees F oven for 15 minutes until edges are lightly browned.
To Make Filling: Stir together syrup, remaining sugar, eggs, salt and vanilla in a large bowl until blended. Add pecans and chocolate chips.
Pour over crust and bake an additional 35 minutes until filling is firm around the edges and slightly soft in center.
Cool completely, about 2 hours, before cutting into bars.
2 cups butterscotch chips
2 cups semisweet chocolate chips
2 cups salted peanuts
2 cups crushed, rippled potato chips
In a microwave safe bowl, melt the butterscotch chips and chocolate chips on medium setting for 4 minutes, stirring occasionally. Remove from the microwave and fold in the peanuts and potato chips.
Drop by heaping spoonfuls onto wax paper. Let sit for an hour or until firm.
1 (9 ounce) box chocolate wafer cookies
1 quart ice cream, softened
1 (12 ounce) package mini chocolate chips
On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.