What’s not to love about chocolate chips? They’re delicious as well as versatile. Chocolate chip cookies are lost without them, and so are these other recipes, which range from a dessert to a sauce for a Mexican fiesta.
Chocolate Chip Dessert Pizza, Courtesy of Love from the Oven
If you’re ready for a change – how many ice cream cones can one eat? – then this chocolate chip dessert pizza is just the ticket. With this recipe, the whole family gets involved by picking their own toppings once the chocolate chip crusts are baked. The cool, fresh topping are refreshing against the gentle sweetness of the chocolate chips folded into the dough.
- 1-3/4 to 2-1/4cups all-purpose flour
- 1envelope of Fleischmann’s® RapidRise Yeast
- 1/4cup sugar
- 3/4teaspoon salt
- 2/3cup very warm water 120° to 130°F*
- 3/4teaspoon Spice Islands® Pure Vanilla Extract
- 3tablespoons melted butter OR margarine
- 1/2cup miniature chocolate chips
- An assortment of “sauces” such as peanut butterhazelnut spread, hot fudge, caramel sauce, frosting or puddings.
- An assortment of toppings such as fresh fruitdried fruit, nuts, chocolate chips, candies, cookies, sprinkles and more.
- Preheat oven to 425 degrees.
- Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add very warm water, vanilla extract, and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Just prior to finishing kneading, add in miniature chocolate chips. Allow dough to rest for 10 minutes.
- Divide dough in to 6 equal portions. Pat each portion with floured hands (or roll out on a floured counter) into a 6-inch circle. Place on greased baking sheets; three per sheet.
- Bake for 11-15 minutes or until crusts are golden brown. Remove from oven and allow crusts to cool. Serve crusts with a variety of sauces and toppings, allowing guests to top their pizza crusts as they desire. Enjoy!
Mole Sauce, Courtesy of Real Simple
Chocolate in cooking? Yes, please! Chocolate was a staple for Aztec cooking, such as this mole sauce. The hot flavors of the sauce play well with the sweet chocolate chips and add variety to your taco bar or if you’ll be enjoying a rotisserie chicken for dinner.
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons adobo sauce
- 1 canned chipotle chile, chopped
- 8 ounces tomato puree
- 3 heaping tablespoons semisweet chocolate chips
- 1½ teapoons cumin
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon dried oregano
- salt and pepper
- Sauté onion and garlic in olive oil in a saucepan over medium heat, until soft.
- Stir in adobo sauce, chipotle chile, tomato puree, chocolate chips, cumin, cinnamon, allspice, and oregano. Stir until chips have melted fully, then lower heat and simmer, covered, 5 minutes more.
- Season with salt and pepper to taste.
The Best Chocolate Chip Granola Bars, Courtesy of Bless This Mess
Avoid the grocery store and make these delectable snack favorites anytime you want. Make a double batch for double the goodness, and if you keep them stored in the refrigerator, they’ll last longer. You can add other favorite ingredients, too, depending on what your crew likes to munch on.
- 2 1/2 cups old-fashioned rolled oats
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup creamy peanut butter
- 1/2 cup roasted, salted peanuts
- 1/4 cup mini chocolate chips
- Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
- Place the oats on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted.
- While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Let the mixture come to a light bubble for 1 minute while stirring. How long you let the sugar/honey mixture cook will determine how sticky or hard your granola bars are. I like mine to come to a nice bubble for 30 seconds to 1 minute. This makes a granola bar recipe that sticks together but is still “chewy”. If you let the mixture boil for 2 minutes you’ll get a crunchier granola bar (be sure to stir while the mixture cooks).
- When butter mixture is ready, remove it from the heat and stir in the vanilla, salt, and peanut butter.
- Add the toasted oats and the peanuts to a large bowl. Pour the honey mixture over the oat and nut mixture and stir to combine. Stir to combine. Make sure none of the oats are dry.
- Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan.
- Let this cool for about 10 minutes before sprinkling the mini chocolate chips over the top. Press the chocolate chips into the granola bars with the bottom of a measuring cup.
- Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape and size and serve.