chocolate snack

Large, bakery-style chocolate chip cookies that stay soft and chewy - a family favorite!

Thick and Chewy Chocolate Chip Cookies

all-purpose flour

baking soda

salt

unsalted butter,

brown sugar

sugar

vanilla extract

chocolate chips

Adjust the oven racks to the upper- and lower-middle positions and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.

Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.

Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.

These chocolate peanut butter Cheerio bars are perfection in so many ways. Made with just six simple ingredients, that you probably have in your pantry right now. Plus they're&nbsp;SIMPLE, EASY, and no bake. Everyone from kids to adults will love these bars!

Chocolate Peanut Butter Honey Cheerio Bars

honey

peanut butter

Cheerios cereal

Brown Rice Krispies

peanuts,

chocolate,

1. Line a 9x13 inch baking pan with parchment paper.&nbsp;2. In a large, microwave safe bowl, melt together the honey and peanut butter until smooth, about 30 second to 1 minute. Stir in the Cheerios, Brown Rice Krispies, and peanuts, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly. Transfer to the freezer and freeze 15-20 minutes.&nbsp;3. Remove the pan from the freezer and cut into 16 bars. Working quickly, dip each bar in chocolate and place on a parchment&nbsp;lined baking sheet. Return to the freezer for 10 minutes. Keep stored in the fridge or freezer.

A homemade version of one of your favourite childhood snacks!

Homemade Strawberry White Chocolate Pop Tarts

strawberries

raspberries

honey (or granulated sugar)

juice of 1 lemon ((about 3 tablespoons))

flaky sea salt

white chocolate chips (optional)

white whole wheat flour flour

old fashioned oats

salted butter

egg, beaten

white chocolate chips, melted

milk

strawberries,

1. To make the strawberry jam. In a medium pot, bring the strawberries, raspberries, honey, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in the vanilla and a pinch of salt. Let Cool. Makes about 2 cups jam.2. To make the crust. In a food processor or blender, combine the flour and oats and pulse until the oats are mostly ground. Add the butter and pulse until the mix clumps together to form pea size balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball. Don&#039;t add more than 1/2 cup water. 3. Turn the dough out onto a flour surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of the strawberry jam on one half of the rectangle, adding a white few chocolate chips, if desired. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you have used all the dough and jam. Place the pop tarts on parchment lined baking sheets. Cover the baking sheets and place in the fridge for 30 minutes to 1 hour.4. Preheat the oven to 400 degrees F.5. Brush the tarts with the beaten egg and bake the pop-tarts for 10 to 12 minutes. Let cool slightly.6. Meanwhile, in a medium bowl, whisk together the melted white chocolate, powder sugar and 2 tablespoons milk, adding extra milk to thin the glaze as desired. Drizzle the glaze over the pop tarts. Decorate as desired.

Need a chocolate fix? This chocolate snack tastes rich and chocolaty, but it's just Greek yogurt, cocoa powder and maple syrup. And it's made in 2 minutes!

Healthy Chocolate Pudding Snack

full-fat plain Greek yogurt**

maple syrup

Mix everything together in a bowl. It will be very thick at first, but it will smooth out once the cocoa powder incorporates. If your yogurt is very thick, you can add 1/2 to 1 tablespoon water to get a bit lighter texture, but all yogurts vary. (Also, you can always add a little more cocoa powder or maple to adjust to your own taste.)

Hi,

Love this recipe! If I wanted to make a batch, how long would it keep in the fridge?

Emma x

The sweet treats are a healthier way to enjoy your favorite snack!

Healthy 5 Ingredient Buckeyes

butter,

dark chocolate, melted

1. In the bowl of a stand mixer, combine the peanut butter, honey, butter, and vanilla and beat until smooth and creamy. The mix will be runny.2.&nbsp;Scoop tablespoon size amounts of dough out and roll into a rough ball. Place on the parchment&nbsp;lined baking sheet. Repeat with the remaining dough, cover and place in the freezer for 20 minutes.3. After 20 minutes, remove the balls from the freezer and roll them once more between your hands to smooth the balls out. Return to the freezer for at least 45 minutes, being sure they are very cold before coating in chocolate.3. Stick a toothpick into the top of each ball. Working with one ball at a time, dip the frozen balls into the chocolate leaving a small opening at the top so the peanut butter can peek out. Place the balls back on the baking sheet. Repeat with the remaining balls. Store in the fridge until ready to eat. These are best straight out of the fridge. Enjoy!

These cookie bars are the ultimate for chocolate, caramel and sweet &amp; salty lovers!

Salted Caramel Chocolate Chip Cookie Bars

unsalted butter, melted and cooled to room temperature

caramel candy squares (unwrapped)

heavy cream

Fleur de sel (or other sea salt,

Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.

Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border. Sprinkle the caramel with sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.

So I made the Salted Caramel Chocolate Chip Cooke Bars this morning for a church potluck. Let me just say that I made some people VERY happy!  We ALL loved the bars!!! I am going to make them for a family reunion soon!! Thanks for the recipe!

I am so sorry to say that this turned  into an absolute mess.  I followed the directions but used a caramel sauce I made.

I baked these as a "Welcome to the neighborhood!" treat for our new neighbors.  Received rave reviews so I'll definitely be making these again!

These  Salted Caramel Chocolate Chip Cookie Bars are  absolutely divine!!  They are fun and easy to make and such a delicious sweet treat. Definitely a new family favorite!

I absolutely love this. Thank you for sharing this recipe :)

Awesome and great instructions.  I added lots of pecans just for added crunch.  I didn’t wait to refrigerate them.  We dug in after they sat for 1/2  hour. Loved them!!! 

Not just good.  EXCELLENT!  They are extra rich, perfect recipe.  Not like any other bar out there.  The pan weighed 8 pounds.  : )  Thank you for your love of food and sharing your recipes.

These are absolutely the best and so addicting.. I found however that a 9 inch square pan was too small.. it made the bars really thick. After first time I made them in 13 x 9 pan.  Everyone I have shared them with has asked for the recipe. The combination of flavors is.. just so good..

Light and crispy shells filled with a sweet, creamy ricotta filling make this homemade cannoli recipe an old family favorite.

Homemade Cannoli

ricotta cheese

cornstarch

cake flour

vegetable shortening (5 tablespoons)

white wine

Vegetable oil (for frying)

Cannoli Forms

Make the Dough for the Shells: In a large bowl, whisk together the cake flour and the sugar. Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles coarse meal. Add the egg yolks and stir with a wooden spoon until mostly combined (the dough will look shaggy). Add 2/3 cup of the wine and stir and fold using a rubber spatula. You want the dough to come together like pie dough, so if it is still dry and shaggy, add more wine, 1 tablespoon at a time, until the dough holds together when pinched between your fingers. Cover the bowl with plastic wrap and allow to rest at room temperature for at least 4 hours.

Make the Filling: Place the ricotta in a large mixing bowl and beat on medium speed until completely smooth, about 1 to 2 minutes; set aside. In a medium saucepan, whisk together the sugar, milk and cornstarch. Place over medium heat and cook, stirring occasionally, until the mixture is smooth and the sugar is totally dissolved. Gently stir the heated sugar mixture into the ricotta until combined. Return the entire mixture to the saucepan and continue to cook over medium-low heat, stirring constantly, until the mixture thickens (a few large bubbles should pop at the surface when it has thickened), about 20 minutes. Cool to room temperature and then refrigerate for at least 2 hours before using. The filling should be completely chilled when used to fill the cannoli shells.

Make the Cannoli Shells: Using a small cookie scoop, tear off about 1 tablespoon of dough at at time. Roll to 1/8-inch thickness, about 4 to 5 inches in diameter. Wrap the dough around a cannoli form, overlapping the dough and press to seal together. Repeat with the rest of the dough.

Line baking sheets with a double layer of paper towels.

Fry the Cannoli Shells: Add vegetable oil to whatever you are going to use for frying (a Dutch oven or deep cast iron skillet work great), ensuring you have at least 1 to 2 inches of oil. Heat the oil to 375°F and, a few at a time (or however many fit in your frying vessel without crowding), place the prepared forms into the oil. Fry until light golden brown, about 3 to 4 minutes, using tongs to move them around as necessary, especially if using a skillet, so they don&#039;t settle in one spot. Remove the forms from the oil (being careful to drain out any oil inside the form) and set the shells on paper towels to drain. Once they are cooled enough to handle, slide the shell off of the form.

Assemble the Cannoli: When you are ready to serve the cannoli, fit a large piping bag with a large round or star tip, and fill it with the ricotta filling. (If you don&#039;t have piping bags and tips, you can put the filling in a large ziploc bag and simply snip off one corner.) Squeeze the bag to pipe filling into each end of the cannoli shell, making sure it is completely filled inside. Dip the ends into mini chocolate chips or chopped nuts and dust with powdered sugar, if desired.

SO GOOD! I don't have cannoli forms (yet!) so figured I'd just make the shells as little cookies and dip/top with the filling...of course, when I fried the "cookies" they became puffs. Which totally worked! I made cannoli puffs instead of cream puffs! I dipped the bottoms in melted chocolate, piped the filling in (added a bit of vanilla to the filling) and oh my gracious! There *might be some left by the time dinner rolls around...maybe. Thanks for the great recipe! I love this as a New Year's tradition!

They look delicious, I'll definitely try them out. Thank you, you're a great.
Business Directory

Hi, I can’t use wine due to dietary restrictions so will it be 1 cup buttermilk instead? 
Thank you!

Haven't tried this yet but can't even imagine the mixture not being a soupy mess.   That is the issue I have with my filling, only sometimes though. ?  Your recipes haven't done me wrong in the past so I'm gonna give it a try.

Thank you so much for this delicious recipe. I made it today and it was just perfect. At some point i thought the filling was too liquidy, but left it in the fridge overnight and it was perfect. It requires a technique for sealing them correctly. A few opened when we fried them. I found that when rolling them just put the egg white on the side that will overlap. Dab the seam with your finger until the dough almost blend together. If it opens it might be because it has too much egg white. The moisture will not let it stick.  

It is a recipe that i will make again for sure. Something i can make for really special people cause it’s one of those recipes that you have to put love in to it. But the final result is just amazing.! Wish we can add pictures this review! 

Thanks again! 

Wow
I did it
Cannoli!

What a flavorful recipe 
The came out wonderful.  Great dough to work with.

The only issue I had was they wanted to unroll when frying , is there a trick I’m missing?

I only had merlot so the dough looked like a slice of baloney when rolled out - lol
But the taste was on point.  Thank you for sharing this heritage recipe!

There is a wonderful Italian bakery named Vacarro's in Baltimore's Little Italy.  They make delicious cannoli!  I have made this recipe and think it is so tasty .

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The most viewed chocolate snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine