Best 7 Chocolate Chips recipes

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

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

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.

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.