Recipe: Recipes Using Baking Chips (15)

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Baking Chip Recipes - 2000-09-17 (15)

larry,.South.Carolina (07:29:27) :

Chocolate Pecan Pie

1 1/2 c sugar
3 eggs
1 1/2 c pecans
2 tbsp Jim Beam or other Kentucky Bourbon
3/4 c flour
1 1/2 sticks butter
1 1/2 c chocolate chips
2 unbaked pie shells

Mix sugar and flour well with fork. Add eggs and melted butter and blend together. Add coarsely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell. Bake 325 for 40-45 minutes. :Kelly~WA (06:19:21) :

Chocolate Thin mint Pizza

1pkg. (18oz) refrig. chocolate chunk cookie dough
1/2 pkg. girl scout thin mint cookies
1/2 c white chocolate morsels
vanilla ice cream, opt.

Press cookie dough evenly in the bottom of an ungreased 12 inch pizza pan.

Break thin mints into halves or thirds; press cookie pieces into dough, covering evenly.

Bake at 350 for 12-18 min place white chocolate morsels into a small self-closing bag.

Microwave the bag on Med-hi for 40-50 sec. or until melted. Snip one corner of bag. Hold bag tightly at top and drizzle. Cool and add ice cream. Enjoy!

Kelly~WA (06:16:20) :

CHOCOLATE CHIP PIZZA

Yield: 6 servings

1/2 c Granulated sugar
1/2 c Brown sugar
1/2 c Margarine
1/2 c Peanut butter
1/2 tsp Vanilla
1 Egg
1 1/2 c Flour
Miniature marshmallows
Chocolate chips

Stir sugars together. Blend in margarine, peanut butter, vanilla and egg. Stir in flour to make a soft dough. Press into pizza pan and bake for 10 minutes at 375 degrees F. Sprinkle with marshmallows and chocolate chips and bake for an additional 5 to 8 minutes or until nicely browned.

Makes 6 servings...

Kelly~WA (06:15:53) :

RASPBERRY ALMOND KISS DESSERT PIZZA

Yield: 2 12" pizzas

2 12" Dessert Pizza Shells;-unbaked
3 Egg whites
4 oz Almond paste
8 oz Raspberry preserves

TOPPING-
3/4 lb Raspberries; whole
1 1/2 c Almonds; blanched, slivered, and toasted
8 oz Chocolate chips

TO SERVE
Confectioners' sugar Whipped cream; OR vanilla ice cream

Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add raspberry preserves and mix until fully incorporated.

Reserve raspberry mixture.

Top each unbaked pizza shell with 1/2 cup of the raspberry/egg white mixture, leaving 1/2-inch border. Bake in 400 degree oven for 7 minutes.

Remove from oven, and top each pizza with 6 oz. whole raspberries, 3/4 cup toasted almonds and 4 oz. chocolate chips.

Return to oven and bake for an additional 7 minutes.

Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.

Kelly~WA (06:14:45) : GIANT M&M CHOCOLATE CHIP COOKIE PIZZA
Makes 16 wedges

2 cups all-purpose flour
1 tsp baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract
1/2 cup caramel ice cream topping
1 cup M&Ms semi-sweet or milk chocolate baking bits
3/4 cup shredded coconut
1/2 cup dry roasted peanuts

Preheat oven to 350 degrees F.

In a bowl, combine flour and baking soda; set aside.

Cream butter, sugar, and vanilla and fluffy; add flour mixture just until blended. Dough will be crumbly. Pat dough evenly into greased 12-inch round pizza pan (a 13x9-inch pan can be substituted). Prick crust with a fork.

Bake 15-16 minutes or until firm.

Spread warm crust evenly with caramel topping.

Combine baking bits, coconut, and nuts. Sprinkle mixture evenly over caramel topping; pat down lightly.

Continue to bake an additional 5 minutes or just until coconut begins to turn golden. Cool completely before cutting into wedges.

Store in tightly covered container.

Kelly~WA (06:14:17) :
CANDY SHOP PIZZA
Yield: 12 servings

1 1/2 c All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
10 tbsp Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 tsp Vanilla extract
1 pk NESTLE Toll House semi-sweet chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as -bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS

Preheat oven to 375'F. In small bowl, combine
flour, baking soda and salt; set aside.

In large mixer bowl, beat butter, granulated sugar. And brown sugar until creamy. Beat in egg and vanilla
extract. Gradually beat in flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate morsels. Spread batter in lightly greased 12" to 14" pizza pan or 15 1/2x10 1/2" jelly-roll pan. Bake
20-24 minutes or until lightly browned.

Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over crust; drop peanut butter by
spoonfuls onto morsels. Let stand 5 minutes or until soft and shiny. Gently spread chocolate and peanut butter over crust. Top with fruit and candy. Cut into wedges. Serve warm.

Makes about 12 servings.

Kelly~WA (06:13:46) :

CREAM CHEESE CHOCOLATE CHIP PIZZA (SOFT)
Yield: Two 12" pizzas

1 c Butter-margarine; softened
3/4 c Sugar
3/4 c Brown sugar
8 oz Cream cheese; softened
1 tsp Vanilla
2 Eggs
2 1/4 c All purpose flour
1 tsp Baking soda
1/4 tsp Salt
12 oz Semisweet chocolate chips
1 c Chopped walnuts (Optional)

Preheat oven to 375. Lightly grease two 12 inch
Pizza pans. Cream butter, sugars, cream cheese and
Vanilla in large bowl. Add eggs, beat until light.

Combine flour, baking soda and salt in small bowl.
Add to creamed mixture; blend well. Stir in
chocolate chips and walnuts (if used)

Divide dough in half, spread each half evenly into
prepared pans.

IMPORTANT - DO NOT SPREAD ALL THE
WAY TO EDGES, THIS DOUGH DOES
SPREAD

Leave about a half inch space between edge of
Dough and rim of pizza pan.

Bake 20 to 30 minutes or until lightly browned.
Cool completely in pans on
wire racks.

To serve: cut into slim wedges.

Kelly~WA (04:02:46) :

Chocolate Chip Pie

30 large marshmallows
2 squares semi-sweet chocolate
(shaved)
2 tbsp. butter or margarine
1 tbsp. vanilla
1/4 cup milk
1/2 pint whipping cream
1 - 8" - 9" graham cracker pie
shell

Melt marshmallows in microwave or double boiler. Add
vanilla & butter. Set aside or refrigerate and cool to room
temperature.

Beat whipping cream to stiff peak stage with mixer on high speed.

Gently fold cooled marshmallows and shaved chocolate together.

Pour mixture into 8" or 9" graham cracker pie shell.
Refrigerate 1 hour.

Variation: Add 1 tsp. mint extract when melting
marshmallows for Chocolate Chip Mint Pie.

Kelly~WA (04:02:19) :

WHITE CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS
Yield: 8 servings

1/2 c Unsalted butter softened
1/3 c Sugar
1/3 c Brown sugar firm packed
1 Egg
1 tsp Vanilla
1 c All purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
6 1/2 oz White chocolate, chopped
3/4 c Macadamia nuts, halved

Blend butter, sugars, egg and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1
minute. Add flour, baking soda and salt and mix until just combined. Do not over mix.

Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie
sheet. Space about 2 inches apart.

Bake in preheated 375 degree oven until lightly brown around edges, about 15 minutes.

Cool on cookie sheet for 3 minutes. Remove to racks and cool immediately.

Store in air-tight container. (Can be prepared ahead. Store cookies up to 4 days at room temperature
or freeze 3 weeks.)

Betty,.Athens,.Ga. (03:28:32) :

BROWN SUGAR PIE

1 cup brown sugar
1/3 cup flour
1/4 teaspoon salt
1 and 1/4 cup light cream
3 Tbs butter
1/4 t. nutmeg
Sift flour, sugar & salt in bowl, stir with fork until mixed good, spread evenly over bottom of pie shell, Pour cream over sugar mixture, dot with dabs of the butter, Sprinkle top with the nutmeg, bake in 350 oven 45 min. may take as long as an hour, filling will seem liquid but will firm up.

Kelly~WA (12:44:49) :

Chocolate And Butterscotch Chip Squares

Put 1/4 pound of butter on bottom of a 9x13 pan.

Add 1-1/2 cup of graham cracker crumbs on top of butter.

Then put 1 c chocolate chips and 1 c of butterscotch chips on top of graham
cracker crumbs.

Add 1 c of flake coconut, 1 can of Eagle Brand Milk (Sweetened Condensed Milk) and 1 c of nuts.

Bake at 350 degrees for 1/2 hour.

Kelly~WA (12:44:19) :

Applesauce Chocolate Chip Cake

1/2 cup Crisco
1 1/2 cups sugar
1/2 tsp. cinnamon
2 tbsp. cocoa
2 eggs
2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 cups applesauce (unsweetened or sweetened)

12 oz. package semi-sweet chocolate chips
Sugar for topping

Combine first 9 ingredients in large bowl and beat with electric mixer at medium speed for 2 minutes.
Pour into greased 9x13 pan. Sprinkle chocolate chips over top (they should pretty well cover it).
Then, sprinkle generous amount of sugar over chocolate chips. Bake at 350 for 30-40 minutes.

Kelly~WA (12:44:01) :

CHOCK-FULL OF CHIPS COOKIES
Makes about 3 dozen cookies

2 c. all-purpose flour, more for the bottom of the glass
1/2 tsp. baking soda
1/4 tsp. salt
2 sticks salted butter, room temperature
1/2 c. light brown sugar, firmly packed
1/4 c. dark brown sugar, firmly packed
1/4 c. granulated sugar
1/2 tsp. vanilla extract
1 large egg, lightly beaten
1 12-oz bag semisweet chocolate chips
1 1/2 c. chopped nuts, such as walnuts or pecans
1 c. white chocolate chips

Heat oven to 375 degrees. Line baking sheet with parchment paper. Sift together flour,
baking soda and salt.

In medium-size bowl, combine butter, sugars and vanilla until
light and fluffy, about 2 minutes with a wooden spoon.

Add egg and continue beating until well incorporated.

Add dry ingredients to sugar mixture.

Add both kinds of chips and chopped nuts. Stir until just
combined.

Place 2 T. of dough per cookie on baking sheet, about 3
inches apart. Keep remaining dough in refrigerator until ready
to bake.

Slightly flatten each clump of dough using the bottom of a
lightly floured glass.

Bake until dark golden brown around the edges, 12 to 14
minutes.

Remove cookies from oven and let cool on baking sheet for 1
to 2 minutes. Transfer cookies to a rack to cool completely.
Repeat process with remaining dough.

These cookies will keep in an airtight container for up to a
week - if they last that long!

Kelly~WA (12:43:28) :
Chocolate Chip Banana Bread

2 c Mashed bananas
1 tbsp Grated orange Rind
1/3 c Orange juice
3 Eggs
1 c Packed brown Sugar
1/3 c Vegetable oil
2 1/2 c All-purpose flour
1 c Chocolate chips
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Nutmeg

In bowl, blend bananas, rind and juice. Beat in eggs. Stir in sugar and
oil. Combine flour, chocolate chips, baking powder and soda, salt and
nutmeg; stir into banana mixture just until blended. Pour into 4 greased
5-3/4- x 3-1/4-inch loaf pans. Bake in 350 degree F oven for 45 to 55
minutes or until tester inserted comes out clean. Let cool in pan on
rack for 10 minutes. Remove from pan and let cool completely on rack.
Makes 4 small loaves.

Kelly~WA (12:43:03) :

Oatmeal Chocolate Chip Muffins

1 1/4 cups quick cooking oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped pecans
1 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Combine oats and milk and allow to stand for 15
minutes. Preheat oven to 400 degrees F (205 degrees
C). Grease each cup of one 12-cup muffin tin.

Stir egg, oil, 1/2 cup of the brown sugar, chocolate
chips and 1/2 cup of the pecans into the oat and milk
mixture.

Combine flour, baking powder and salt. Add oat mixture
to flour mixture, stirring until just moist. Fill each cup of
one 12-cup muffin tin 2/3 full. Sprinkle tops with the
remaining brown sugar and pecans.

Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

Makes 1 dozen