S'mores Popcorn

1/2 box of Golden Graham cereal
1/2 bag of miniature marshmallows
1 & 1/2 bags of popcorn
a whole bag (12 oz) of chocolate chips - melted

1. Pop your popcorn.
2. Blend your cereal, popcorn, and marshmallows in a bowl.
3. Melt your chocolate in a microwaveable bowl.
4. Spread your dry mixture on a large baking sheet.
5. Drizzle your melted chocolate over the dry.
6. Wait for your chocolate to get firm.
7. Place popcorn in bowl and enjoy.

Store in a airtight container.

Chocolate and Peanut Butter Popcorn

Prep Time: 25 minutes
Yield: About 8 to 10 servings

9 cups plain popcorn
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

1. Put the popcorn in a very large bowl.
2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.
3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.
4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.
5. Break it up and serve! Store leftovers in an airtight container.

No Bake Vanilla Cake Batter Chocolate Truffles

Serves: 20 to 30 truffles

1 c vanilla cake mix
1/4 c sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
1.5 to 2 c chocolate chips

1. In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine. 
2. This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency. 
3. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls. 
4. After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly. 
5. Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up. Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer. 

Oreo Stuffed Chocolate Chip Cookies

Ready In: 9-13 minutes
Serves: Makes about 2 dozen VERY LARGE Cookies

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies

1. Preheat oven to 350 degrees F. 
2. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
3. In a separate bowl mix the flour, salt and baking soda. 
4.  Slowly add to wet ingredients along with chocolate chips until just combined. 
5. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. 
6.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. 
7. Let cool for 5 minutes before transferring to cooling rack. 
8. Serve with a tall glass of milk, enjoy!

Cheesecake Cookie Cups

Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 1 hour 45 minutes
Serves: 12

12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough (or equivalent)

1 (8 ounce) package cream cheese
1/2 cup sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

1. Preheat oven to 325 degrees F.
2. Paper-line 12 muffin cups.
3. Place one piece of cookie dough in each muffin cup.
4. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
5. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth.
6. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
7. Bake for additional 15 to 18 minutes or until set.
8. Cool completely in pan on wire rack.
9. Top with pie filling.
10. Refrigerate for 1 hour.

Chocolate Chip Cookie Truffles

Prep Time: 20 minutes
Cook Time: 14 minutes
Ready In: 2 hours 4 minutes
Serves: 36

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 pkg. (3 oz.) cream cheese, at room temperature
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
1 tablespoon vegetable shortening
1 tablespoon cocoa powder, for dusting (optional)

1. Preheat oven to 350º F.
2. Prepare cookies following package directions; however, bake for 14 to 18 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks.
3. Line baking sheet with wax paper.
4. Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal.
5. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color.
6. Roll or scoop mixture into 1-inch balls and place on prepared baking sheet.
7. Refrigerate for 1 hour.
8. Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
9. Dip balls completely into melted chocolate with fork. Use side of bowl or shake gently to remove excess chocolate.
10. Return to baking sheet; dust truffles with cocoa.
11. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.

TIP:
• If you do not have a food processor, the cooled, crisp cookies can be finely chopped with a knife, placed in bowl and then mixed with cream cheese. This will result in a less ground cookie truffle.
• To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the dipped truffles.

Rich Chocolate Pound Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Ready In: 1 hour 10 minutes
Serves:12 to 16

2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1 tablespoon vanilla extract
4 large eggs, room temperature
1/2 cup milk

1. Preheat oven to 350º F. Grease 12-cup Bundt pan.
2. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH power for 1 minute; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.
3. Combine flour, baking powder and salt in medium bowl.
4. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in melted chocolate.
7. Gradually beat in flour mixture alternately with milk.
8. Spoon into prepared Bundt pan.
9. Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
10. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.
11. Microwave remaining morsels in heavy-duty plastic bag on HIGH power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

Banana Mini-Chip Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 35 minutes
Serves: 48 mini muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
2 cups (12-oz. pkg.) semi-sweet mini chocolate chips

1. Preheat oven to 350° F. Grease 48 mini-muffin cups.
2. Combine flour, baking powder and salt in medium bowl.
3. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Beat in bananas and egg.
5. Gradually beat in flour mixture; stir in chocolate chips.
6. Spoon batter evenly into prepared cups, filling 2/3 full.
7. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes in pans on wire rack.
9. Remove to wire rack to cool completely.

Double Chocolate Frozen Fudge Pops

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 4 Hours 35 Minutes
Serves: 8

1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
2 1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon butter
1/4 cup miniature semisweet chocolate chips

1. Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
2. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

Chocolate Chip Pancakes

Serves: 8

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup chocolate milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

1. In a bowl, combine flour, sugar, baking powder and salt.
2. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown.

Creamy Chocolate Fudge

Prep Time: 10 Minutes
Ready In: 30 Minutes
Cook Time: 20 Minutes
Servings: 48

1 (7 ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Too Much Chocolate Cake

Servings: 12

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Extra Easy Fudge

Servings: 48

2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting

1. Line one 8x8 inch square pan with foil. Lightly butter the foil.
2. In a small saucepan melt the chocolate chips over low heat, stirring constantly.
3. Remove the melted chocolate from the heat and stir in the frosting, stirring until smooth.
4. Pour into the prepared pan and refrigerate until firm.
5. Once firm cut in small squares.

Chocolate Chip Pumpkin Cookies

Serves: 42
Prep Time: 15 minutes
Cook Time: 15 minutes

4 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 (16 ounce) can solid pack pumpkin
1 cup vegetable oil
2 cups semisweet chocolate chips
1 cup chopped walnuts

In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.