Best 13 Chocolate Chews Recipes

CHOCOLATE PEANUT BUTTER CHEWS

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.

CHOCOLATE CHEWS

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.

CHRIS GARGONE'S CHOCOLATE CHEWS

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

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.

CHOCOLATE CHEWS

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 PEANUT BUTTER CHEWS

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.

CHOCOLATE NUT CHEWS

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

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.

CHOCOLATE OATMEAL CHEWS

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.

CHOCOLATE-COVERED PRALINE CHEWS

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.

ALMOND CHOCOLATE CHEWS WITH VIDEO

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.

DOUBLE-CHOCOLATE CHEWS

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 PEANUT CHEWS

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.