Chocolate Chip Nuggets Recipes

Steps:

• Combine the cornstarch and powdered sugar in a small bowl. Line an 8-inch square baking pan with parchment paper with wings coming up a few inches off the sides. Spray it with cooking spray, then dust it with half of the cornstarch mixture. Set the pan and the rest of the mixture aside.
• Combine the honey, 1 2/3 cups granulated sugar and 1 3/4 cups water in a large saucepan fitted with a candy thermometer and stir to combine. Place over medium-high heat and cook until the mixture reaches 305 degrees F.
• Meanwhile, position a stand mixer fitted with the whisk attachment near the stove. Place the egg whites and salt in the bowl of the mixer.
• Beat the egg whites until stiff peaks form. Reduce the speed to medium and beat in the remaining tablespoon granulated sugar. (Do this while keeping an eye on the honey so you don't burn it.)
• As soon as the honey reaches 305 degrees F, turn the mixer speed to medium-low and add it to the egg whites in a steady drizzle. Then turn the mixer to high and beat until pale and fluffy, 3 to 5 minutes.
• Remove the bowl from the stand mixer and spray a rubber spatula with cooking spray. Add the nuts to the mixture and fold with the sprayed spatula to combine. Scrape the mixture into the prepared pan. Press it into an even layer, then sprinkle on the remaining cornstarch mixture and let cool, a few hours. Use the parchment wings to remove the nougat to a board. Cut the nougat into 1-inch squares.
• Set up a sheet pan with a rack and set aside.
• Heat the semisweet chocolate with 1/2 tablespoon oil in a double boiler or in a heatproof bowl in the microwave in 30-second increments, stirring after each, until melted, 1 1/2 minutes total. Repeat with the ruby chips and remaining 1/2 tablespoon oil. Brushing off the excess powdered sugar from the top of each, dip half of the squares in the regular chocolate and half in the ruby chocolate, spooning some over the tops so that they are completely covered. Use a fork to remove the squares from the chocolate and place on the prepared rack. Sprinkle with sprinkles, if using. Refrigerate until the chocolate is set, about 10 minutes, or let set at room temperature for about 20 minutes. Serve at room temperature.

Steps:

• 1. In a mixing bowl, add butter or margerine, brown sugar, white sugar, egg, & vanilla. Blend together.
• 2. Add flour, baking soda, salt, walnuts and chocolate chips.
• 3. I use a cookie scoop to make the cookies all the same size. Instead of using chocolate chips, you can place a hershey kiss in the center of each ball before baking cookies. My husband loves them this way. Pictured are with mini chocolate chips. Either way these are still very good...
• 4. Heat oven to 350 degrees, 10 min. till firm to the touch. Do not over bake or they will be hard. I put them in for 5 min. then turn for another 5 min. Every oven is different...Enjoy!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
• Store loosely covered in refrigerator.

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugar on low until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, soda and salt and add to creamed mixture, beating for 1 minute.
• Stir in vanilla, chocolate chips, nuts and raisins.
• Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown.
• Cool completely on wire racks.

Steps:

• In a heavy medium saucepan over very low heat, combine chocolate chips and evaporated milk.
• Cook until chocolate melts completely.
• Remove from heat and stir in graham cracker crumbs, confectioners' sugar, 1/2 cup pecans and extract (or liqueur).
• Let stand 30 minutes.
• Form into one-inch balls and roll in remaining pecans.
• Refrigerate at least one hour or until well chilled.

Steps:

• Combine the pretzel nuggets and chocolate syrup in a bowl and toss until the pretzels are fully coated. Stir in the chopped peanuts to coat. Transfer to a serving bowl.

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, granulated sugar, nutmeg, 2/3 cup milk, the egg and 1 teaspoon vanilla. Fold in chocolate chips. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix glaze ingredients with whisk until smooth.
• Dip tops of doughnuts in glaze. Serve warm.

Steps:

• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.