CHOCOLATE CHIP GRAHAM BALLS
These graham balls are so easy, even very young kids can make these (with adult supervision, of course)!
Provided by cjls78
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 24
Number Of Ingredients 4
Steps:
- Combine graham cracker crumbs, chocolate chips, and sweetened condensed milk in a mixing bowl. Pour chopped nuts into a shallow bowl. Form graham cracker mixture into 1-inch balls and roll in nuts until coated.
- Chill graham balls until set, about 1 hour.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 10.1 g, Cholesterol 1.4 mg, Fat 4.5 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 27.7 mg, Sugar 7.3 g
CHOCOLATE CHIP CHEESE BALL
A sweet switch from the usual cheese ball. Serve with graham crackers or chocolate wafers.
Provided by Kim
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 3h20m
Yield 32
Number Of Ingredients 7
Steps:
- In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
- Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
- Roll the cheese ball in finely chopped pecans before serving.
Nutrition Facts : Calories 101.7 calories, Carbohydrate 6.9 g, Cholesterol 15.3 mg, Fat 8.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 4.2 g, Sodium 41.9 mg, Sugar 6 g
CHOCOLATE CHIP CAKE BALLS
A truly yummy dessert I created 13 years ago for a Thanksgiving Feast for 18 children! The 27 adults were upset that they were not included!!
Provided by Susan J. Sias
Categories Chocolate
Time 3h35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350*F/180*C. Grease the bottom only of a 13" X 9" pan. If using a spray, spray entire pan. In a large bowl, combine cake mix, pudding mix, eggs, water and oil; mix at medium speed with your electric mixer for about two minutes or until combined. Pour mix into the prepared pan. Bake 35-40 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes; remove from pan to wire cooling rack and cool completely. In a large bowl, using your clean hands, crumble the cake until no large chunks are visible. Add 3/4 of the can of icing and the mini chocolate chips; mix these in with a soft plastic spoon or your fingers until well combined. Only if needed, if mix is too dry, add more icing. You just want the mix to stay together as you form it into the balls, you do not want it to be too "goopy"! With a tablespoon, measure out 2 tablespoons of the cake ball mixture into the palm of your hand and roll it into a ball form. Form the rest of your mixture into cake balls. Chill in the refrigerator for 2 hours. Meanwhile, line 2 to 4 cookie sheets with wax paper or parchment paper. Melt the chocolate almond bark according to package directions. Dip lollipop sticks into the melted almond bark and insert into the cake balls, set cake balls onto lined cookie sheets. Let cake balls set in refrigerator for 30 minutes to allow almond bark to harden. Make certain the almond bark is melted and smooth. Dip cake balls completely into almond bark, remove, and let extra bark drip off back into bowl. Swirl around any extra almond bark to create a smooth texture on the outside of the cake ball. You may let set on the tops of the cake ball which will create a flat surface or you may wish to have a piece of foam ready to push the lollipop sticks into to dry. I do not like to put these cake pops that I use dark chocolate on back into the refrigerator to set as they tend to get a white streak on them from the too cool air temperature. Leave them at room temp in the areas above 3000 feet altitude. Enjoy! While wet, you may dip the cake pops into sprinkles! These cake pops are very fun!
CHOCOLATE CHIP COOKIE DOUGH BALLS
Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 3 to 4 dozen balls
Number Of Ingredients 11
Steps:
- For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
- For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
CHOCOLATE CHOCOLATE CHIP BUNDT CAKE
This recipe uses cake mix and chocolate chips to make an extremely easy cake for the chocolate lover.
Provided by My'esha
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
- Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
- Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 49.1 g, Fat 15.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 358.5 mg, Sugar 31.8 g
RAINBOW CHIP CAKE BALLS
So fun and festive for a party! Try topping with a variety of sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
- In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
- Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cake Ball, Sodium 95 mg, Sugar 0 g, TransFat 0 g
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