I added some Reese's peanut butter chips into the blondie, but think I'll
use chocolate chips next time for contrast.
Not exact matches
next time I make it with pumpkin, I think I'll
use orange zest instead of spices and add fresh cranberries instead of
chocolate chips or cacao nibs — that sounds like a perfect Thanksgiving / holiday bread.
I
used 1/4 c. of maple syrup, but will add carob nibs or
chocolate chips next time to add a little more sweetness.
I only
used 1 / 3cup
chocolate chips but
next time won't include.
In fact, the
next time I make this, I will omit the
chocolate chips all together and only
use the sesame seeds because that made the cookies look more like the favorite summer fruit.
These are great but i'll probably
use 1/2 of
chocolate chips next time, a cup was way too much.
There is one I
used to buy in a coffee shop here that had oats,
chocolate chips and coconut flakes...
Next time I try this recipe I might try throwing in some because that was my ultimate favorite cookie.
1/4 c of creamy or crunchy peanut butter (I
used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those
next) 3 tbl of roasted unsalted or salted peanuts 1/4 tsp of salt (you can omit this if you decide to
use salted peanuts) 1/8 tsp of vanilla extract 2 tbl of shredded and toasted coconut 2 tbl of dark cocoa powder 1 tsp of chia seeds (optional) 1/4 c of
chocolate chips (optional)
My husband and I don't like too much sweetness so I only put in a 1/4 of the recommended
chocolate chips, but
next time we will probably
use no
chocolate chips and 1 cup of MM's to recieved our desired sweetness level.
Finally, I didn't make the brittle, but
used Heath toffee pieces (found
next to
chocolate chips in the baking aisle).
Again, be sure to
use gluten - free, dairy - free
chocolate chips, and serve these up to right
next to the
chocolate haystacks.
I added some
chocolate chips to suit my fiance's very sweet tooth,
used no - salt added natural PB, extra light virgin olive oil (was all I had on hand) and
next time might reduce the maple syrup a tiny bit.
My version
uses spelt and has
chocolate chips, but I'm going to leave those out
next time.
They're a little on the sweet side and I think I will
use brown rice syrup
next time and add some
chocolate chips.
So,
next time I'll just
use chocolate chips to avoid the issue of cutting through
chocolate chunks.
In fact, the
next time I make this, I will omit the
chocolate chips all together and only
use the sesame seeds because that made the cookies look more like the favorite summer fruit.
I
used regular
chocolate chips, but they made it hard to insert the lollipop sticks, so
next time I will leave them out or
use mini
chips.