Chocolate Chip Yummies Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream together the butter, confectioners' sugar and vanilla until smooth. Combine the flour and baking soda; stir into the creamed mixture. Mix in the quick oats and chocolate chips. Roll the dough into walnut sized balls. Place balls 2 inches apart onto an ungreased cookie sheet and press to flatten slightly using a fork.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. Remove from cookie sheets to cool on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• In a saucepan over low heat, melt the chocolate chips, butter and marshmallows; stir until smooth. Stir in oats, coconut and vanilla; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Chill until set, about 30 minutes.

Steps:

• Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler® Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
• Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
• In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined.
• Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
• CONVENTIONAL DIRECTIONS:
• Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375 degrees F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined. Complete as in step 4 above.

Steps:

• Preheat oven to 375 degrees and grease cookie pan.
• Cream shortening, butter, and sugars in a large bowl with electric mixer until creamy.
• Add eggs, one at a time while mix is mixing. Add vanilla.
• Combine flour and baking soda in medium bowl. Add flour mixture to creamy dough gradually, using a wooden spoon.
• Once dough is formed, add chocolate chips and nuts, and stir til incorperated.
• Form 1 1/2 inch balls and place on greased sheet 2 inches apart. Flatten ball using your palm.
• Bake for 10 minutes or until cookies are light brown.

Steps:

• Coat 13 X 9 X 2 microwave safe dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Spread marshmallows evenly over crackers.
• Microwave on high one minute or until marshmallows are puffy. Remove and cool.
• In 2 quart microwave safe dish mixing bowl, combine morsels, cory syrup, and margarine. Microwave on high about 1 1/2 minutes or until chocolate can be stirred smooth.
• Stir in peanut butter, add rice krispies, mixing until combined.
• Spread evenly over marshmallows.
• Cover and refridgerater about an hour, cut and store in air tight container in refriderater.

Steps:

• Melt chocolate morsels, butter and marshmallows in double boiler; or carefully over very low heat, stir untill smooth.
• Remove from heat, don't worry if separates a little.
• Stir in vanilla, coconut and oats, mix thoroughly.
• Drop by teaspoonfuls onto wax paper covered cookie sheets. Refrigerate.
• When chilled can transfer to storage containers. Must be refrigerated.
• Notes: You can use quick or old fashioned oats in this recipe.I have always cooked over low heat without a problem. If you spray alittle pam on pan and spoon clean up is a snap. Prep time includes chilling.

Steps:

• 1. Coat 13 x 9 x 2-inch microwave safe dish with cooking spray. Arrange Keebler Grahams Original crackers in a single layer over bottom of dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.3. In 2-quart microwave safe mixing bowl, combine chocolate morsels, corn syrup and butter. Microwave at HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Kellogg's Rice Krispies cereal, mixing until combined. 4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator. CONVENTIONAL DIRECTIONS: Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add cereal, mixing until combined. Complete as in step 4 above.*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.