canned sweetened condensed milk (not evaporated)
semisweet chocolate chips1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.
Her Ooey Gooey ChocolateChunkBars looked perfect. I tweaked them slightly by browning my butter, then cooling it, and adding milk chocolate, semi sweet chocolate and white chocolatechunks…Danielle used all dark chocolate
I remembered seeing a recipe for cheesecake stuffed chocolate chip bars a while back. I was in the mood for a sweet treat last night, but I couldn’t decide between chocolate chip cookies and cheesecake
chocolate chips. chocolate chips. My grandmother gave me this recipe for Chocolate Caramel Cookie bars about 5 years ago, when, after the first bite of them, I realized that I could not live without making them again
Chocolate and peanut butter are at it again – this time in oatmeal bar cookie form. I don’t know exactly what a “revel bar” is, but if these bar cookies are true revel bars, then revel bars are fantastic and the world needs more of them
I adore the classic Scotcheroos made with pb, corn syrup, Rice Krispies with a topping of melted chocolate chips (my mom’s version did not contain butterscotch chips), so I was dying to try these babies as much for myself as two of my children
Once the chocolate has hardened, there is no need to freeze or refrigerate the macaroons. One of my favorites was Judy's Chicken Croquettes with Purple Peruvian Potato Sauce and Chocolate Cakes also made with potatoes
There’s so much to explore, from raw cakes, cupcakes, bars, pies, tarts, ice cream and more. Today, I am sharing an incredible recipe from Emily’s book, a Vanilla ChocolateChunk Cheesecake with Peanut Butter
Perfect way to make a rich, fudgie chocolate, nutrient loaded protein bar. Protein bars. Don’t forget to stir in the chocolate chips – go ahead and sprinkle some on top for extra chocolate goodness if you’d like