Tag Archives: Chocolate Chips

Chocolate Peanut Butter Crunch Fudge


Chocolate fudge, peanut butter and Rice Krispies are joined together to make this mouthwatering dessert.  Original recipe found in Rachael Ray Magazine.


6 oz Semisweet Chocolate Chips
2 Sticks (8 oz) Plus 1 Tablespoon Unsalted Butter
16 oz Jar Creamy Peanut Butter (mine was 15 oz)
3 Cups Rice Krispies (if making gluten free – look for the gluten free Rice Krispies)
1/4 teaspoon Salt
3 Cups Powdered Sugar


Line a 8X8 inch baking dish with foil and lightly spray with non-stick cooking spray.


Melt together 3oz chocolate chips and 1 Tablespoon butter in a medium saucepan over low heat.  Remove from heat and stir in 1 cup peanut butter.  Gently fold in 2 cups of Rice Krispies.


Spread in the prepared baking dish and place in the refrigerator.  Wash your saucepan for use in the next step.


Melt together the remaining 2 sticks of butter and the salt over medium heat.  Remove from heat and stir in the remaining peanut butter and the powdered sugar.  Spread half of this over the first layer in the baking dish.   Evenly top with the remaining 1 cup of Rice Krispies.


Microwave the remaining 3 oz of chocolate chips in a small bowl (only 10 seconds at a time, stirring in between until melted).  Pour into the remaining peanut butter mixture and stir to combine.  Spread over top of the cereal as the final layer.

Refrigerate until set.  Cut into 16 squares.


Yield: 16 Fudge Squares.

Root Beer Chocolate Cake

And here is the recipe for Robbie’s birthday cake.  This cake turned out great and was super moist.  The glaze is quite tasty too.  This recipe came from Food Network.


1 Stick Unsalted Butter, plus more for the pan
2 Cups All-Purpose Flour, plus more for dusting
2 1/2 Cups Root Beer
1 Cup Unsweetened Cocoa Powder
1/4 Cup Semisweet Chocolate Chips
1 Cup Granulated Sugar
1/2 Cup Packed Dark Brown Sugar
1 1/4 teaspoons Baking Soda
1/2 teaspoon Ground Allspice
1 teaspoon Salt, plus a pinch
3 Large Eggs, beaten
2 1/2 Cups Powdered Sugar
1 teaspoon Vanilla Extract


Preheat oven to 325°F.  Butter and flour a Bundt pan, shaking out any excess flour.

In a medium saucepan over medium heat, melt together 2 cups root beer, cocoa powder, chocolate chips and butter.  Whisk in the granulated sugar and brown sugar until dissolved.  Let cool.

In a large bowl, combine the flour, baking soda, allspice and 1 teaspoon salt.

Whisk the eggs into the cooled root beer mixture.  Add to the large bowl containing the flour mixture.  Fold together to combine.

Pour the cake batter into the prepared Bundt pan and place in oven.  Bake until a toothpick inserted in the center comes out clean, about 55 minutes.  Rotate the pan half way through baking.

When the cake comes out of the oven, poke all over with a skewer.  Pour 1/4 cup root beer over the cake and let rest for 20 minutes.

Invert the cake onto a serving dish.  Let cool.

When the cake is cooled, make the glaze.  Combine 1/4 cup root beer, a pinch of salt, powdered sugar and vanilla in a medium bowl and whisk until smooth.

Drizzle the root beer glaze over the cake.





Serves 8-10

Chocolate Cherry Clusters

This is a very simple and quick dessert.  It took only about 15 minutes to prepare them.  This recipe came from Sandra Lee’s Semi-Homemade magazine.

1 (12 oz) Bag Semisweet Chocolate Chips
1 Cup Peanuts
1 Cup Cashews
½ Cup Dried Cherries

Pour chocolate chips into a microwaveable bowl.  Heat at 50% power for 30 second intervals until completely melted.  Stir in the peanuts, cashews and cherries.

Scoop into 24 paper muffin liners.  Refrigerate at least 1 hour to harden.

Yield: 24

Candy Cane Chocolate Fudge

This is a great way to use up all those leftover candy canes you just pulled off your Christmas tree!  I had made this fudge for a bake sale at my church, so that is why they are packaged so beautifully.  This recipe came from a Woman’s Day magazine.

4 Cups Bittersweet Chocolate Chips (two 12oz pkgs)
2 Cans (14 oz each) Sweetened Condensed Milk
2 Tablespoons Cold Unsalted Butter
2 teaspoons Vanilla Extract
¼ teaspoon Kosher Salt
2/3 Cup Crushed Candy Canes (about 8 )

Line a 9×13 inch casserole dish with foil and spray with non-stick cooking spray.

Combine the chocolate chips and sweetened condensed milk in a medium saucepan over low heat.  Stir frequently until chocolate is completely melted.  Add the butter, vanilla and salt.  Stir until butter is melted and combined.

Evenly spread the chocolate mixture in the prepared dish.  Sprinkle with the crushed candy canes and press lightly to help them stick.  Refrigerate until firm.  At least 3 hours, but overnight is best.

Cut into small squares to serve.

Pecan Chocolate Chip Pie

I don’t think I could possibly make a regular pecan pie after making this version.  The chocolate chips were a great addition to the classic pecan pie…thanks Emeril Lagasse!

1 ½ cups pecan halves
1 pie crust
½ cup semisweet chocolate chips
1 Tablespoon all-purpose flour, plus more for coating chocolate chips
3 large eggs, lightly beaten
1 cup packed light-brown sugar
1 cup light corn syrup
½ teaspoon vanilla extract
¼ cup (½ stick) salted butter, melted

Preheat oven to 375°F.

Place the pie crust in a 9 inch pie plate.  Evenly spread the pecans on the pie crust.  Toss the chocolate chips in a little flour and sprinkle over the pecans.

In a bowl, combine the eggs, brown sugar, corn syrup, vanilla, butter and flour.  Once thoroughly stirred together, pour this mixture over the pecans and chocolate chips in the pie plate.

Bake until the filling is set and the crust is golden brown, about 70 minutes.  Use foil to tent the crust if it browns too quickly.  Let cool for 1 hour before serving.

Serves: 8-10

Banana Oatmeal Chocolate Chip Cookies

These cookies are amazing because they have no eggs, no flour, no sugar, and no butter.  I guess that means you can eat as many as you like!  I found this recipe on Weelicious.com.  When I made these, I used 1/4 cup chocolate and 1/4 chopped walnuts.  So good!  Chloe likes these too!

3 Bananas (preferably ripe or spotty bananas), mashed
2 Cups Old Fashioned Oats
1 Cup Dried Dates, pitted and chopped
1/4 Cup Oil
1/2 Tsp Cinnamon
1/2 Cup Chocolate Chips, Walnuts or Raisins
1/4 Tsp Salt

Preheat oven to 350°F.  Grease two foiled lined baking sheets with non-stick cooking spray.

Mix together all ingredients in a bowl.  Let the dough rest for 10 minutes.

Using a small cookie scoop or rounded Tablespoon, drop cookies onto the baking sheet.

Bake for 25 minutes.

Yields: about 30 cookies