Best Chocolate Chews Recipes

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CHOCOLATE PEANUT BUTTER CHEWS



Chocolate Peanut Butter Chews image

A chewy bar no-bake bar just like a chocolate candy bar.

Provided by Shirley

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 45m

Yield 15

Number Of Ingredients 7

¾ cup honey
1 tablespoon molasses
1 cup peanut butter
1 cup semisweet chocolate chips
10 large marshmallows
3 cups crispy rice cereal
1 cup salted peanuts

Steps:

  • In a large saucepan over medium heat, combine the honey, molasses and peanut butter. Bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased 9x9 inch baking dish. Cool and cut into bars.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 36.2 g, Fat 16.9 g, Fiber 2.5 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 207.1 mg, Sugar 25.9 g

CHOCOLATE CHEWS



Chocolate Chews image

Number Of Ingredients 11

1/2 cup vegetable shortening
1 2/3 cups sugar
1 teaspoon vanilla extract
2 eggs
2 squares unsweetened baking chocolate, 1-ounce square melted
2 cups flour, stirred and measured
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/2 cup walnuts chopped (optional)
1/2 cup powdered sugar

Steps:

  • Cream shortening, sugar, and vanilla. Beat in eggs and melted chocolate. Sift dry ingredients add to batter alternately with milk. Stir in nuts. Chill 2 to 3 hours. Form into 1-inch balls roll in confectioners' sugar place on greased baking sheet 2 to 3 inches apart. Bake at 350 degrees F. for 12 minutes. Makes 3 dozen cookies.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE CHEWS



Chocolate Chews image

These special candies are one of my favorite things to make in my kitchen.-Donna Rhodes, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 dozen.

Number Of Ingredients 6

1/4 cup butter
1/2 cup dark corn syrup
6 tablespoons baking cocoa
1/2 teaspoon vanilla extract
3-1/4 cups confectioners' sugar, divided
3/4 cup nonfat dry milk powder

Steps:

  • In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa; bring to a boil. Remove from the heat; stir in vanilla, 2 cups confectioners' sugar and milk powder. (Mixture will be stiff.), Turn out onto a surface lightly dusted with confectioners' sugar. Knead in remaining confectioners' sugar; knead 3-4 minutes longer or until stiff. Divide into four pieces and roll each into an 18-in. rope. Cut into 3/4-in. pieces. Wrap each candy in cellophane or waxed paper. Store in refrigerator.

Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 25mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEANUT BUTTER CHEWS



Chocolate Peanut Butter Chews image

"I'm always searching for good recipes to use in the microwave," relates Sharan Williams of Spanish Fork, Utah. "These thick, rich and chocolaty bars are oh-so-good served warm."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 bars.

Number Of Ingredients 9

1 can (14 ounces) sweetened condensed milk
1/2 cup chunky peanut butter
2 teaspoons vanilla extract, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups semisweet chocolate chips, divided
1-1/2 cups quick-cooking oats
4-1/2 teaspoons milk

Steps:

  • In a bowl, combine the condensed milk, peanut butter, 1 teaspoon vanilla, salt, cinnamon, nutmeg, 1-1/2 cups chocolate chips and oats. Spread into an 8-in. square microwave-safe dish; shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 7-1/2 minutes. Microwave on high for 2-3 minutes or until top springs back when lightly touched. Cool slightly; remove foil. In a microwave-safe bowl, combine milk and the remaining vanilla and chocolate chips. Microwave on high for 20-30 seconds or until chocolate is melted. Stir; spread over bars.

Nutrition Facts : Calories 259 calories, Fat 13g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 147mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE CHEWS



Chocolate Chews image

This soft chocolate cookie is chewy and chocolaty.

Provided by Nevena Long

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 18

Number Of Ingredients 9

1 cup semisweet chocolate chips
½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
2 eggs
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda

Steps:

  • Melt the chocolate chips in a heavy saucepan over very low heat. Stir to evenly melt.
  • Cream together the butter and sugars until light. Beat in the eggs, one at a time. Stir in the melted chocolate and vanilla.
  • In a bowl, whisk together the flour, baking powder and baking soda. Add to the butter mixture slowly. Blend thoroughly. Shape into 1-inch balls and place on a greased cookie sheet.
  • Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes. Let sit on cookie sheet for a minute or two before removing to a rack to cool.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 28.1 g, Cholesterol 34.2 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 95.6 mg, Sugar 16.7 g

CHRIS GARGONE'S CHOCOLATE CHEWS



Chris Gargone's Chocolate Chews image

Provided by Nick Malgieri

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Pecan     Walnut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 60 cookies

Number Of Ingredients 12

8 ounces semisweet chocolate
3 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
3 eggs
1 1/4 cups sugar
2/3 cups bleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (about 9 ounces) chocolate chips
1 1/2 cups (about 6 ounces) chopped walnuts
1 1/2 cups (about 6 ounces) chopped pecans
Three cookie sheets lined with parchment or foil

Steps:

  • 1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
  • 2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
  • 3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
  • 4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
  • 5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
  • 6. Cool in the pans.
  • SERVING.
  • Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
  • STORAGE.
  • Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.

CHOCOLATE CHEWS



Chocolate Chews image

Very old recipe from Cloverbloom butter box (out of my grandmom's recipe box). Pretty much a brownie, but full of old fashioned flavor.

Provided by Karen..

Categories     Bar Cookie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

2 ounces baking chocolate (2 squares)
1/2 cup butter
2 eggs
1 cup sugar
1/2 teaspoon vanilla
1/2 cup sifted cake flour
1/2 cup chopped nuts

Steps:

  • Melt chocolate with butter and let cool slightly.
  • Beat eggs lightly and add sugar and vanilla.
  • Add melted chocolate and butter.
  • Add flour and mix well.
  • Spread into 8 inch square pan.
  • Sprinkle with nuts.
  • Bake at 350* for 30-35 minutes.
  • Cut into squares when cool.

CHOCOLATE NUT CHEWS



Chocolate Nut Chews image

When I was a little girl in the Bronx I was addicted to Goldenberger's Peanut Chews. These are the closest I could get.

Provided by Mirj2338

Categories     Candy

Time 10m

Yield 36 chews

Number Of Ingredients 8

1 1/2 cups sugar
1/4 cup cocoa
1/2 cup evaporated milk
1/3 cup butter
1/3 cup peanut butter
1 teaspoon vanilla
1 1/2 cups quick-cooking rolled oats
1/2 cup salted peanuts

Steps:

  • Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter.
  • Stir over medium heat until mixture bubbles all over.
  • Boil and stir 2 minutes more.
  • Remove from heat.
  • Stir in the peanut butter until melted and totally incorporated.
  • Add the vanilla, uncooked quick rolled oats and nuts.
  • With 2 teaspoons, drop on waxed paper.
  • Let stand until set.

DOUBLE CHOCOLATE CHEWS



Double Chocolate Chews image

Everybody likes chocolate. Recipe from an unknown source; one from my mother's collection of millions of recipes.

Provided by TOOLBELT DIVA

Categories     Dessert

Time 28m

Yield 32 2inch cookies

Number Of Ingredients 9

4 tablespoons unsalted butter, softened
1/4 cup fat free cream cheese
1/3 cup sugar
1/2 cup brown sugar, firmly packed
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup processed cocoa
1/4 teaspoon salt
1/4 cup mini chocolate chip

Steps:

  • Preheat oven to 350°F.
  • Spray 2 sheet pans with non-stick cooking spray.
  • In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.
  • Beat in the vanilla.
  • Into a small bowl, sift the flour, cocoa and salt and stir to combine.
  • Blend the dry ingredients into the butter mixture.
  • Stir in the chocolate chips.
  • Divide the dough into quarters.
  • Divide each quarter into eight (8).
  • Form a ball with each piece of 8 by rolling between your palms.
  • Place each ball on a sheet pan.
  • Using the bottom of a glass, press the nuggets into 2" rounds.
  • Bake 8 minutes or until slightly puffed and very soft to touch.
  • Let cool on the sheetpans for 1 minute before transferring to racks to cool completely.

Nutrition Facts : Calories 59.8, Fat 2, SaturatedFat 1.2, Cholesterol 3.8, Sodium 19.9, Carbohydrate 10, Fiber 0.4, Sugar 6.2, Protein 0.7

CHOCOLATE OATMEAL CHEWS



Chocolate Oatmeal Chews image

Make and share this Chocolate Oatmeal Chews recipe from Food.com.

Provided by CrystalB

Categories     Bar Cookie

Time 45m

Yield 15 serving(s)

Number Of Ingredients 8

3/4 cup margarine
1 cup brown sugar
1 1/4 cups flour
1 1/2 cups rolled oats
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups mini marshmallows
1 cup chocolate chips

Steps:

  • Cream margarine and sugar until light.
  • Combine flour, rolled oats, soda and salt. Add to creamed mixture and mix well.
  • Remove 1 1/2 cups crumbs. Press remainder into bottom of greased 9x13 inch pan.
  • Sprinkle with marshmallows and chocolate chips. Top with reserved crumbs.
  • Bake at 350F for 20 to 25 minutes (do not overbake). Cool and cut into squares. Freezes very well.

SIN-FREE CHOCOLATE CHEWS



Sin-Free Chocolate Chews image

Utterly flourless, simply gluten-free, almost fat-free, and absolutely delicious. The egg whites give these cookies a lovely chewy texture, and cocoa powder packs a serious punch. From the King Arthur Flour web site, slightly modified.

Provided by GourmetChris

Categories     Drop Cookies

Time 3h27m

Yield 14 serving(s)

Number Of Ingredients 6

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 cup cocoa powder (Dutch-process or natural)
3 egg whites
2 teaspoons vanilla extract
1/2 cup milk chocolate chips (optional)

Steps:

  • Whisk together the sugar, salt, and cocoa.
  • In a medium-sized mixing bowl, stir together the egg whites and vanilla.
  • Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes.
  • Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
  • Preheat the oven to 350°F.
  • Grease (or line with parchment paper) two cookie sheets.
  • Gently stir in chocolate chips, if using.
  • Drop by ping-pong-sized balls onto cookie sheets.
  • Bake for 12 minutes, reversing baking sheets (top/bottom) once during cooking.
  • Cool 5 minutes in pans before transferring to wire rack.

Nutrition Facts : Calories 94.5, Fat 0.9, SaturatedFat 0.5, Sodium 54.8, Carbohydrate 22.7, Fiber 2, Sugar 19.1, Protein 2

CHOCOLATE-COVERED PRALINE CHEWS



Chocolate-Covered Praline Chews image

The contrasting milk chocolate and white candy coating make these chewy treats eye-catching...and they taste as good as they look.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield about 3 dozen.

Number Of Ingredients 9

1 cup sugar
1 cup light corn syrup
Dash salt
1/4 cup butter, cubed
2 teaspoons whole milk
2 cups pecan halves
1/2 teaspoon vanilla extract
6 ounces white candy coating, coarsely chopped
6 ounces milk chocolate candy coating, coarsely chopped

Steps:

  • In a large heavy saucepan, combine the sugar, corn syrup and salt. Bring to a boil over medium heat; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Gradually stir in the butter, milk and pecans. Continue cooking until temperature returns to 245°. Remove from the heat; stir in vanilla. Immediately drop by tablespoonfuls onto greased baking sheets. Cool. , In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. , Dip candies halfway into coating and allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate for 15 minutes or until set. , In a microwave, melt milk chocolate coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. , Dip other half of each candy and allow excess to drip off. Return to baking sheets; refrigerate until set.

Nutrition Facts : Calories 149 calories, Fat 8g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 20mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.

ALMOND CHOCOLATE CHEWS WITH VIDEO



Almond Chocolate Chews With Video image

Watch how to make this recipe HERE: http://www.youtube.com/user/Info4YourLife #p/search/3/0DwIuBZKVzY

Provided by Mary Jenny

Categories     Dessert

Time 50m

Yield 3 Dozen

Number Of Ingredients 6

2 cups butterscotch chips
2 cups chocolate chips
1 cup raisins
1 cup dried cranberries
1 1/2 cups salted pretzels, broken in half
2 cups whole almonds, dry roasted (or substitute with whole)

Steps:

  • In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
  • Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
  • Gently stir making sure no water gets into the bowl.
  • Drop teaspoonfuls onto wax paper lined cookie sheet.
  • Refrigerate until set for about 30 minutes.

Nutrition Facts : Calories 2288.2, Fat 116.9, SaturatedFat 51.4, Sodium 1661.7, Carbohydrate 301.2, Fiber 25, Sugar 173.9, Protein 40.8

CHOCOLATE-CARAMEL CHEWS



Chocolate-Caramel Chews image

This comes from "The Joy of Cookies" by Sharon Tyler Herbst. Mixing is done in saucepans on the stove instead of using bowls. She describes it as having a brownie-like base with nutty caramel topping and a chocolate glaze. Half way between a candy and a cookies. Sounds yummy! Prep time and cook time are a guess and DO NOT include the various cooling times.

Provided by the_cookie_lady

Categories     Bar Cookie

Time 1h25m

Yield 54 bars, 54 serving(s)

Number Of Ingredients 17

4 ounces unsweetened chocolate
3/4 cup butter
1 3/4 cups packed brown sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 1/2 cups all-purpose flour
1 1/3 cups packed brown sugar
3/4 cup whipping cream
3/4 cup light corn syrup
1/3 cup butter
1/8 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts, toasted (pecans can also be used)
2 ounces semisweet chocolate, coarsely chopped
1 tablespoon whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F Grease a 9x13-inch baking pan.
  • Cookie Base: In a heavy, medium saucepan over low heat, warm chocolate and butter, stirring often, just until melted and smooth. Do not heat mixture any more than necessary. Remove from heat. Add brown sugar and salt; beat by hand until smooth. Stir in vanilla and eggs. Add flour 1/2 cup at a time, blending well after each addition. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack 1 hour.
  • Caramel Topping: In a heavy, medium saucepan, combine all ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches 230°F on a candy thermometer or forms a 2-inch wide thread when dropped from a spoon (should take about 25 minutes). Immediately remove from heat; stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool.
  • Chocolate Glaze: In a small saucepan, combine chocolate and cream. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; stir in vanilla. Drizzle over caramel in a lacy pattern. Or pour melted chocolate into a pastry bag and pipe over caramel.
  • Let chocolate set before cutting into 54 (about 1x2-inch) bars, cutting 9 strips one way and 6 strips the other way. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.

Nutrition Facts : Calories 159.3, Fat 9, SaturatedFat 4.4, Cholesterol 22.5, Sodium 65.8, Carbohydrate 20.1, Fiber 0.8, Sugar 13.6, Protein 1.6

DOUBLE-CHOCOLATE CHEWS



DOUBLE-CHOCOLATE CHEWS image

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Low Fat

Yield 4 dozen

Number Of Ingredients 13

1 3/4 cups all-purpose flour
2/3 cup sifted powdered sugar
1/3 cup unsweetened cocoa
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup semisweet chocolate mini-morsels, divided
3 tablespoons vegetable oil
1 cup firmly packed brown sugar
2 1/2 tablespoons light-colored corn syrup
1 tablespoon water
2 1/2 teaspoons vanilla extract
3 egg whites
Vegetable cooking spray

Steps:

  • Combine first 5 ingredients in a bowl; stir well, and set aside. Combine 3/4 cup chocolate morsels and oil in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Pour the melted chocolate mixture into a large bowl, and let cool 5 minutes. Add brown sugar, corn syrup, water, vanilla extract, and egg whites to chocolate mixture; stir well. Stir in flour mixture and remaining chocolate morsels. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Let cool 2 minutes or until firm. Remove cookies from pans; let cool on wire racks.

CHOCOLATE CHEWS



CHOCOLATE CHEWS image

Categories     Candy     Dessert

Number Of Ingredients 8

Ingredients
*Use organic ingredients whenever possible. I have linked to examples of products I purchase and use in my home.
1 cup medjool dates
1 1/4 cup hemp seeds (these are my favorite organic hemp seeds)
1/2 cup coconut oil (this is absolutely, hands-down the best coconut oil EVER)
1/2 cup tahini
1 cup fair trade cacao powder
1 cup unsweetened shredded coconut

Steps:

  • Method In a food processor, add all ingredients. Mix until well combined, 1-2 minutes. Transfer mixture to a 8×8 glass dish and press down using a spatula. Refrigerate for 4 hours to allow mixture to firm up. Cut into bars, size suitable for your needs. Wrap individual bars in unbleached parchment paper or plastic wrap. Store in refrigerator. Will keep for 2-3 weeks - if they last that long.

CHOCOLATE PEANUT CHEWS



Chocolate Peanut Chews image

As requested a baked recipe using peanuts. This one has the combination of chocolate and peanuts. From Robin Hood Baking Festival. Can be frozen as well.

Provided by Martina

Categories     Drop Cookies

Time 28m

Yield 48 chews

Number Of Ingredients 10

1 1/3 cups semi-sweet chocolate chips
1/2 cup shortening
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1 (300 g) package peanut butter chips
1 1/4 cups chopped peanuts
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 F.
  • Spray baking sheets with non-stick cooking spray.
  • Melt 1 1/3 cups chocolate chips and shortening in saucepan until smooth.
  • Cool slightly, about 15 minutes.
  • Beat eggs and sugar on high speed of electric mixer until well blended.
  • Stir in chocolate mixture and vanilla.
  • Stir in remaining ingredients.
  • Mix well.
  • Drop dough by tablespoons onto greased baking sheets.
  • Bake for 9-13 minutes, or until top cracks, but cookies are still moist inside.
  • Cool 10 minutes then transfer to racks; cool completely.

Nutrition Facts : Calories 126, Fat 8, SaturatedFat 2.8, Cholesterol 8.8, Sodium 23.8, Carbohydrate 12.1, Fiber 1.1, Sugar 9.3, Protein 2.8

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