While cookies are baking,
melt milk chocolate chips using a double boiler or a microwave - safe bowl (be sure to only heat in 15 - 20 second increments, stirring between, and handle bowl with care as it may become hot).
Not exact matches
Pumpkin
Chocolate Bark and White Chocolate Cherry Bark More shallot manot fillers Belgian Milk Chocolate Chip Scones These are chocolate - kissed, buttery little scones that disappear like the melting morsels
Chocolate Bark and White
Chocolate Cherry Bark More shallot manot fillers Belgian Milk Chocolate Chip Scones These are chocolate - kissed, buttery little scones that disappear like the melting morsels
Chocolate Cherry Bark More shallot manot fillers Belgian
Milk Chocolate Chip Scones These are chocolate - kissed, buttery little scones that disappear like the melting morsels
Chocolate Chip Scones These are
chocolate - kissed, buttery little scones that disappear like the melting morsels
chocolate - kissed, buttery little scones that disappear like the
melting morsels they are.
Then when you're ready to make your frosting, you only use the fat from the coconut
milk,
melt it together with a bag of
chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and stick it in the fridge to re-solidify until ready to use.
In a large saucepan, combine the
chocolate chips, sugar, evaporated
milk, and butter and heat over medium - low heat, stirring continuously, until the
chocolate, sugar, and butter have
melted and the mixture comes to a light boil, 5 to 7 minutes.
Then
melt semi sweet
chocolate chips, almond
milk and coconut oil on stovetop using double boiler, stir continuously to ensure
chocolate does not burn.
INGREDIENTS 16 ounces unsalted or dry roasted peanuts 16 ounces salted cocktail peanuts 1 (12 ounce bag) semisweet
chocolate chips 1 (12 ounce bag)
milk chocolate chips 2 (10 ounce bags) peanut butter
chips 2 (16 ounce packages) white almond bark or vanilla candy
melts
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini
chocolate chips (or finely chopped semi sweet
chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter,
melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole
milk 4 ounces bittersweet
chocolate finely chopped
In a microwave - safe bowl,
melt the
chocolate chips and sweetened condensed
milk together for 2 minutes.
On the stove over low heat,
melt the white
chocolate chips with the condensed
milk, stirring constantly, until the mixture is
melted and smooth.
It took awhile for me to get used to the
chips not
melting as much as
milk chocolate I love to
melt some of the
chips to use as a dip for fruit, and I admit to eating them plain.
Make the frosting: In a saucepan, combine the coconut
milk and
chocolate chips then
melt over medium - low heat.
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs)
Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring
Chocolate Graham Crackers (crushed) 1/3 cup Margarine (
melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed
Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup
Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring
Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
Chips topping: 1/4 C. mini
chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring
chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
Chocolate bars and
chips that you know and love come from
melted cacao nibs after they've been mixed with sugar and normally oil or
milk.
Since I never say no to more
chocolate, I used both
melted dark
chocolate and dark
chocolate cocoa powder in the batter, then mixed in some
milk chocolate chips and semi-sweet
chocolate chunks (over the weekend, I found out I had approximately 19 half - used bags of
chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).
Pour the warm coconut
milk over the
chocolate chips and begin to stir until the
chocolate is
melted and you have a smooth and shiny sauce.
In 2 - quart saucepan, heat
chocolate chips,
milk and 1 tablespoon butter over medium heat, stirring frequently, until
chips are
melted and mixture is smooth.
Grab a bag of Paleo
chocolate chips (like Enjoy Life) and
melt them with coconut
milk and coconut oil.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil,
melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut
milk (sub almond, rice or soy
milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup
chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
4 - In a saucepan,
melt chocolate chips together with rice or almond
milk over medium heat.
In a small saucepan,
melt the butter over your lowest setting, then add the
milk chocolate chips stirring constantly with a small whisk until
melted and smooth.
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup coconut oil,
melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy
milk 1/2 cup shredded unsweetened coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini
chocolate chips
Combined
chocolate chips, sweetened condensed
milk and salt in a medium saucepan and heat over medium heat, stirring constantly until completely
melted and smooth.
ingredients LIGHTENED UP
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla al
CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (
melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark
chocolate chips 1 tablespoon unsweetened vanilla al
chocolate chips 1 tablespoon unsweetened vanilla almond
milk
Stracciatella Ice Cream Cheesecake Squares — a thin, raw gooey brownie base topped with a creamy concoction of cashews, lime juice, coconut
milk and maple syrup, a generous stir in of
chocolate chips and a
melted drizzle of warm
chocolate sauce.
What's in it: 3 ripe bananas (2 for the pops, 1 for the slices on top) 1/3 cup nutella or
chocolate - hazelnut spread 2/3 cup vanilla soy
milk optional: 1/4 cup dark
chocolate chips,
melted
24
chocolate sandwich cookies (like Oreos) 6 tablespoons unsalted butter,
melted, divided 1 14 - ounce can sweetened condensed
milk (not fat free) 1 teaspoon pure vanilla extract 1/4 teaspoon peppermint extract (not mint extract) 1/4 cup natural unsweetened cocoa powder 30 Andes Creme de Menthe candies (1 9.5 ounce package), chopped 1/2 cup semisweet
chocolate chips
The second time I used coconut flour as well, but I added about 1/3 cup of
milk (you could use coconut
milk) and 2tbs of
melted butter (could use coconut oil or perhaps even avocado) and I also added some semisweet
chocolate chips.
This recipe, or maybe we shouldn't even call it a recipe as it is so little work, is just about layering and baking six ingredients;
melted butter, graham cracker crumbs, flaked or shredded coconut,
chocolate chips, chopped walnuts (or pecans), and a can of sweetened condensed
milk (in that order).
Then add 8 oz of semi-sweet
chocolate chips, 1 tablespoon of unsalted butter, and 5 oz of sweetened condensed
milk in a mixing bowl and
melt over bain - marie, hot water bath.
2 cups Oreo cookie crumbs 6 tablespoons butter,
melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed
milk 3-3/4 cups coconut 1 cup almond slivers (best if toasted) 1 cup
chocolate chips 1/4 cup whipping cream (we used evaporated
milk) 1/2 cup white
chocolate chips
Make filling by
melting 2 cups of
chocolate chips with 1 cup sweetened condensed
milk, and 2 tablespoons of butter.
In a separate bowl, microwave both the semisweet and
milk chocolate chips, along with the other 1/2 cup peanut butter until
melted and smooth.
I had the same problem Shosh did about the
chocolate chip and
milk being to liquidy when you
melt it.
I made these today, and must've nibbled too much on the
milk chips as they were
melting:) so I ran out of «topping»
chocolate for the last few, and just couldn't let them go to waste.
Put the
chocolate chips and
milk in a microwave proof container and microwave until
melted, stirring till smooth.
You can easily make Stracciatella ice cream with Italian - style
chocolate chips: Drizzle pure
melted dark or
milk chocolate (about 5 ounces, 140g) over the almost - frozen mixture, then stir, breaking up the ribbons of
chocolate as they start to freeze, to create little «
chips».
Question: Do you use regular
milk choco
chips (like
Chip Its) or do you use couverture
milk chocolate to
melt?
Whisk in 3/4 cup of white
chocolate chips until they're
melted evenly into the
milk.
Heat VANILLA
MILK CHOCOLATE CHIPS in microwave - safe bowl on medium power at 30 - 50 second intervals until chocolate is melted with no lumps; stir as needed between intervals; pour into tall glass jar for dipping
CHOCOLATE CHIPS in microwave - safe bowl on medium power at 30 - 50 second intervals until
chocolate is melted with no lumps; stir as needed between intervals; pour into tall glass jar for dipping
chocolate is
melted with no lumps; stir as needed between intervals; pour into tall glass jar for dipping pretzels.
I
melted safe
chocolate chips and mixed with powder sugar and almond
milk to make a thick gooey frosting!
I added the disks of Mexican
chocolate to the pot of coconut oil and coconut
milk to
melt them and then poured everything over the
chocolate chips.
The full recipe is on my simoneanne.com blog if you search for vegan fudgesicles, but it goes something like this: one can of full fat coconut
milk, some amount of
chocolate chips,
melted.
Add the
chocolate chips and almond
milk to the glass bowl and gently
melt the
chocolate.
Melt the
chocolate chips with the
milk in a microwave safe bowl.
Step # 4: Using a double boiler method,
melt the
chocolate chips and the
milk.
Using a double boiler method,
melt the
chocolate chips and the
milk.
Peanut Butter Cream Cheese Filling 3 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed
milk 4 large eggs 2 teaspoons vanilla extract 1 (10 - ounce) package peanut butter
chips,
melted 1 cup miniature semisweet
chocolate chips
ingredients PUMPKIN CREAM CHEESE
CHOCOLATE CHIP BREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanill
CHOCOLATE CHIP BREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole
milk 1/3 cup dark brown sugar 1/2 cup butter (
melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark
chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanill
chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla extract
That gave it plenty of time to cool off before I made the rich
chocolate frosting, a combination of
melted milk & semisweet
chocolate chips and heavy cream.
Once coconut
milk mixture is chilled,
melt chocolate chips and coconut oil by microwaving in 30 - second increments, stirring in between.