Spread the pie filling over the crust,
sprinkle with chocolate chips, and top with lots and lots of crumble.
Sprinkle with the chocolate chips and cinnamon if using.
Sprinkle with chocolate chips and walnuts, if using.
Sprinkle with the chocolate chips and press down again.
Remove from the oven and
sprinkle with chocolate chips evenly over the pan.
Sprinkle with chocolate chips and peanuts.
Pour batter into prepared pan,
sprinkle with chocolate chips, and place on a baking sheet, putting the sheet in preheated oven for 20 minutes.
Spread evenly and
sprinkle with chocolate chips.
After 8 minutes pull the brownies out, and top with the caramel sauce (spreading it very gently to make an even layer),
sprinkle with chocolate chips, and then glob on the second half of the batter.
Remove and
sprinkle with the chocolate chips and pecans.
Sprinkle with chocolate chips and lightly press them into the rice mixture.
Pour the batter into the prepared loaf pan and
sprinkle with chocolate chips / chunks on top.
Sprinkle with chocolate chips and place back in the oven for 1 additional minute, to melt the chocolate.
Pour the filling over the crust,
sprinkle with chocolate chips, and bake.
Pour into pan and
sprinkle with chocolate chips.
Sprinkle with chocolate chips.
Sprinkle with chocolate chips and nuts.
Then pour the caramel sauce over the crust and
sprinkle with chocolate chips.
Sprinkle with chocolate chips.
Spread the mixture into the prepared pan,
sprinkle with chocolate chips, coconut flakes, and sea salt, then bake for 25 minutes.
Sprinkle with the chocolate chips.
Made with pumpkin puree and warm fall spices,
sprinkled with chocolate chips.