Table of Contents
Lazy Chocolate Chip Cookie Bars
Ingredients:
– 1 box (18.25 oz) yellow cake mix
– ½ cup unsalted butter, melted
– 1 large egg
– 1 cup chocolate chips
– ½ teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
2. In a large mixing bowl, combine the cake mix, melted butter, egg, and vanilla extract. Stir until well combined.
3. Fold in the chocolate chips.
4. Pour the dough into the prepared baking pan and spread it evenly.
5. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bars to cool in the pan before cutting into squares.
Chocolate Chip Dessert Pizza
PrintChocolate Chip Dessert Pizza
Ingredients
Instructions
Greek Yogurt Dark Chocolate Brownies
Ingredients:
½ cup dark chocolate chips
½ cup Greek yogurt
¼ cup maple syrup or honey
2 large eggs
½ cup almond flour or oat flour
1 tsp vanilla extract
¼ tsp salt
¼ cup melted coconut oil or butter
Directions:
Melt dark chocolate chips in microwave or a double boiler.
In a bowl, whisk together Greek yogurt, maple syrup/honey, eggs, and vanilla extract.
In a separate bowl, mix the flour and salt.
Gradually add the dry to the wet ingredients, and stir until just combined. Pour in the melted chocolate, then gently fold in.
Pour in the melted coconut oil or butter and stir until just combined.
Pour the batter into a greased baking pan and bake in a preheated oven at 350°F for 20-25 mins, or until a toothpick comes out with a few crumbs.
Let cool before slicing and serving.
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Servings: 8-10 brownies
Peanut Butter Chocolate Chip Cookie Bars
Ingredients:
1 cup butter, melted
1 cup peanut butter
1 cup brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups chocolate chips
Chopped peanuts, for topping (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
In a large bowl, combine the melted butter, peanut butter, brown sugar, and white sugar. Mix until smooth and well combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly. If desired, sprinkle with chopped peanuts.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
Remove the baking pan from the oven and let the bars cool completely in the pan before cutting into squares.
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Servings: 24 cookie bars
Giant Reese’s Peanut Butter Cup Pie
Ingredients:
1 pre-baked pie crust
1 1/2 cups creamy peanut butter
1 1/2 cups powdered sugar
8 oz cream cheese, softened
1 cup heavy whipping cream
2 cups semi-sweet chocolate chips
1/2 cup heavy cream (for ganache)
Assorted Reese’s candies (for topping)
Directions:
In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and softened cream cheese. Beat until smooth.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture.
Spread the peanut butter mixture into the pre-baked pie crust.
In a microwave-safe bowl, combine chocolate chips with 1/2 cup heavy cream. Heat in intervals until melted and smooth. Pour ganache over peanut butter filling.
Decorate the pie with Reese’s candies.
Refrigerate for at least 4 hours before serving.
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 8 servings
Homemade No-Bake Twix Cheesecake
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1 cup chocolate chips
1/2 cup heavy cream
2 cups cream cheese, softened
1/2 cup powdered sugar
Caramel sauce (optional)
Twix candy bars, chopped (optional)
Directions:
Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press into a 9-inch springform pan or pie dish. Set aside.
Make the Chocolate Ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 30-second intervals, stirring until smooth. Let cool slightly.
Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and beat until combined.
Assemble the Cheesecake: Pour chocolate ganache over the crust. Let set slightly. Spoon cheesecake filling over ganache and spread evenly. Drizzle caramel sauce and top with chopped Twix if desired.
Chill the Cheesecake: Cover and refrigerate for at least 4-6 hours, or overnight.
Serve: Remove from pan, slice and serve.
Prep Time: 25 minutes
Chill Time: 4-6 hours
Servings: 8-10 slices
German Chocolate Poke Cake
Ingredients:
1 box (15.25 ounces) German chocolate cake mix (plus box ingredients)
1 can (14 ounces) sweetened condensed milk
1 jar (12 ounces) caramel sauce
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
1 tub (8 ounces) whipped topping, thawed
Chocolate syrup (optional)
Directions:
Preheat oven to temperature on cake mix box. Grease a 9×13-inch baking pan.
Prepare and bake cake mix according to package instructions.
Once cake is out of oven and warm, poke holes evenly across the surface.
Pour sweetened condensed milk over the cake, into holes.
Pour caramel sauce evenly over cake. Cool completely.
In a dry skillet over medium heat, toast coconut and pecans until golden, about 3-4 minutes, stirring frequently. Let cool.
Spread whipped topping evenly over cooled cake.
Sprinkle toasted coconut and pecans over whipped topping.
Drizzle chocolate syrup over top if desired.
Refrigerate for at least 1 hour to chill. Slice and serve chilled.
Prep Time: 20 minutes
Baking Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 slices
Banana Chocolate Chip Muffins
Ingredients:
3 large ripe bananas, roughly mashed
6 tablespoons melted unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup sour cream, at room temperature
Pinch of salt
3/4 cup semi-sweet chocolate chips (+ more for topping)
Directions:
Preheat oven to 425°F (220°C).
In a mixing bowl, combine mashed bananas, melted butter, brown sugar, granulated sugar, sour cream, egg, and vanilla extract. Whisk until well combined.
In a separate bowl, sift together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in the chocolate chips.
Grease 6 jumbo-sized muffin tins and line with cupcake liners.
Scoop the batter into the prepared muffin tins, filling about 3/4 of the way. Add extra chocolate chips to the top of each muffin if desired.
Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool before serving.
Prep Time: 20 minutes (estimated)
Cook Time: 20 minutes
Servings: 6 jumbo muffins
Banana Bread Chocolate Chip Cookies
Ingredients:
1 cup ripe bananas, mashed
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the mashed bananas, egg, and vanilla extract to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden and the centers look set.
Let the cookies cool on the baking sheet for a few minutes
Prep Time: 20 minutes (estimated)
Cook Time: 10-12 minutes
Servings: about 24 cookies (estimated)