Table of Contents

• The Story Behind the Recipe
• Why You’ll Love No-Bake Energy Bites
• Ingredients
• How to Make No-Bake Energy Bites
• More [x] Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My guy and I have an addiction to Perfect Bars. They’re a refrigerated bar with simple ingredients and basically taste like cookie dough. We discovered them a few months ago at Costco, and they’re, well, perfect for mornings when we’ve had a few sips of coffee and are ready to eat something but don’t want to make a full-on breakfast yet.

My favorite is the peanut butter chocolate flavor – so good! But the little buggers get expensive, and I’m working on relegating them to occasional treat status vs. an everyday affair.

Enter these homemade No-Bake Energy Bites! These also have a chocolate peanut butter flavor profile, but they also have good stuff like rolled oats, flaxseed meal, and chia seeds. They’re SUPER easy to make, hang out in the fridge for a good long while, and are perfect for when we’re feeling a little snackish but don’t want (or are avoiding making) a full meal.

I love that these peanut butter energy bites are so easy to make. Literally just mix together the ingredients, scoop, roll, chill, and eat!

Why You’ll Love No-Bake Energy Bites

• Super convenient – Just as convenient as an energy bar, but homemade!
• Frugal option – Listen, I love energy bars, but they get pricey! These no-bake energy bites are such a budget-friendly alternative.
• Wholesome & kid-friendly – I know some kids won’t go there, but many will because they’re a touch sweet with chocolate chips and peanut butter flavor … they’re really good!

Ingredients

• Oats – Thick rolled oats work best in these energy bites.
• Mini chocolate chips – Grab your favorite brand.
• Flaxseed meal – For a nice little dose of healthy fats and fiber, plus it acts as a binder holding these energy bites together.
• Chia seeds – If you don’t have any on hand, you can add more flaxseed meal if you like.
• Kosher salt or sea salt – To help balance and enhance the flavors.
• Peanut butter – I like to use crunchy peanut butter to add texture and heartiness.
• Honey – To add sweetness and help the energy bites stick together. If you prefer, you can swap in pure maple syrup instead.
• Vanilla extract – Just a smidge of pure vanilla extract really elevates the flavor of these bites.

How to Make No-Bake Energy Bites

1. Add the oats, flaxseed meal, chia seeds, salt, and chocolate chips to a medium-size bowl and mix.
2. Stir in the peanut butter, honey, and vanilla.
3. Use a cookie scoop or tablespoon-size measuring spoon to scoop up bits of the mix. Form them into balls with your hands and line them on a platter or baking sheet.
4. Chill for about an hour.
5. Devour!

I hope these No-Bake Energy Bites hit the spot for you like they do for us! They’re easy to make and absolutely delicious, perfect for when you’re feeling a bit peckish and craving something wholesome.

More [x] Recipes

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Chocolate Chip Peanut Butter Energy Bites

These wholesome energy bites come together quickly and are full of good stuff! Slightly sweet with a touch of vanilla, plus peanut butter & chocolate perfection. A favorite snack around here!

Keyword chocolate peanut butter energy bites, no bake energy bites, protein bites

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 bites

Calories 235kcal

Author Kare

Ingredients

• 3/4 cup rolled oats
• 1/3 cup mini chocolate chips
• 3 tablespoons flaxseed meal aka ground flaxseeds
• 1 tablespoon chia seeds or substitute 1 more tablespoon flaxseed meal
• 1/4 teaspoon kosher salt
• 1/3 cup crunchy peanut butter
• 1/4 cup honey
• 1/2 teaspoon pure vanilla extract

Instructions

• To a medium bowl, add the oats, chocolate chips, flaxseed meal, chia seeds, and salt. Mix well.
• Add the peanut butter, honey, and vanilla extract. Stir with a strong spatula until well-combined.
• Scoop out about 1 1/2 tablespoon at a time (I use a small cookie scoop). You can also use a tablespoon measuring spoon and mound the mixture in it. Roll into a ball and line up on a baking sheet or freezer-safe platter for freezing.
• Freeze for one hour to harden. Transfer to an airtight container and store in the fridge. They keep in the fridge for up to a week or in the freezer for up to 3 months.

Nutrition

Serving: 2balls | Calories: 235kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 73mg | Potassium: 280mg | Fiber: 5g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

The post No-Bake Chocolate Peanut Butter Energy Bites appeared first on Kitchen Treaty.

Plus, they’re no more difficult to make than your typical chocolate chip cookie. The egg is replaced with a “flax egg,” simply a mix of ground flaxseed and water. And it works perfectly!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Eggless Chocolate Chip Cookies
• Developing This Egg-Free Chocolate Chip Cookie Recipe
• Ingredients
• How to Make Eggless Chocolate Chip Cookies
• Tips for Success
• How to Freeze No-Egg Chocolate Chip Cookies
• More Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Chocolate Chip Cookies are my comfort baking recipe. When times are tough, it’s the first thing I want to bake to help bring back a sense of normalcy.

When my kid was 6 weeks old, I broke my ankle thanks to two enthusiastic dogs and a flight of stairs (luckily, I was holding a laundry basket, not my baby!) In hindsight, caring for a cuddly newborn instead of an active toddler while not being able to walk is definitely a better situation. But at the time, there was something that felt so helpless about my sudden injury … and when everything in your being tells you that you have to keep this baby alive at all costs (thank you hormones!), not being able to walk can feel pretty dire.

So I was thrilled when, after just a few days, I was able to get around pretty well in a walking cast. And one of the first things I did after a very emotional handful of days was strap my tiny baby into a carrier, hobble into the kitchen, and whip up a batch of chocolate chip cookies.

My go-to recipe is typically the Nestle tollhouse classic chocolate chip cookie recipe. It’s what my mom made, too, and I figure if it ain’t broke, why fix it?

But that recipe calls for two eggs, and as we all know, eggs are hard to come by right now. And when we finally do pay a small fortune to get some, it can be hard to sacrifice two of them to a baking recipe!

So I did some experimenting and came up with a spin on the tollhouse cookie recipe that uses flax eggs – a mix of ground flaxseed and water – instead of chicken eggs. And these no-egg chocolate chip cookies are absolutely delicious!

Why You’ll Love Eggless Chocolate Chip Cookies

• They save you money. Unless you have a backyard flock (total goals), eggs are expensive right now, if you’re able to find any at all. A couple of tablespoons of flaxseed meal are way more accessible and will cost you a LOT less.
• They taste amazing! The aforementioned kid is now a teenager and is basically a super-taster who can detect the most minuscule change in a recipe. But said kid declares these chocolate chip cookies with no egg exactly the same as my typical chocolate chip cookie.

Developing This Egg-Free Chocolate Chip Cookie Recipe

I started with the Nestle Tollhouse chocolate chip cookie recipe as my base recipe and experimented with adjusting the flour and a couple of other ingredients + chilling the dough until I came up with the perfect Eggless Chocolate Chip Cookies!

• Test 1: I made two flax eggs (mixed flaxseed meal with water and let it sit for 20 minutes) and swapped it in for the chicken eggs. I kept everything else the same. Result: Delicious no egg chocolate chip cookies, but they didn’t quite spread enough. It seemed the traditional amount of flour wasn’t quite needed with flax eggs vs. chicken eggs.
• Test 2: I took half of the dough from test 1 and chilled it for 20 minutes to see if allowing the flour to hydrate would change the outcome of the cookies. It did change them, a little – oddly, they spread a little better. But not quite enough. I also felt they needed a bit more salt and vanilla.
• Test 3: I reduced the flour by 1/4 cup, doubled the vanilla, and added 1/2 teaspoon of salt. Bingo! These cookies spread perfectly and had just enough extra flavor to be perfect.
• Test 4: I chilled the dough just to see what would happen. Honestly, I didn’t see much difference between the chilled dough vs. straight out of the mixer dough, except that the chilled cookies were slightly thicker and browned a tiny bit more on the top. Ultimately, I didn’t think it was worth the extra 20 minutes (though I wrote it into the recipe as an option!)
• Test 5: Repeat test 3 one more time just to make sure it’s spot-on. It was! Perfect Eggless Chocolate Chip Cookies!

Ingredients

• Flaxseed meal – Flaxseeds are, you guessed it, the seeds from flax plants. They’re a great source of Omega-3s and other nutrients (source). And, as it turns out, when the ground-up seeds soak with water, they form a gel that makes a perfect binder that works amazingly in place of eggs in recipes!
• Butter – I start with unsalted butter to ensure consistency (different brands of salted butter have different levels of salt). Make sure it’s room temp/softened so it whips up perfectly!
• White sugar & brown sugar – Equal amounts of both. Feel free to use light brown sugar OR dark brown sugar, whichever you prefer.
• Pure vanilla extract
• Flour – You can use whole-wheat or white whole-wheat flour, but I tend to go with straight up white all-purpose flour for my eggless chocolate chip cookies.
• Baking soda
• Salt – I like to use a fine-grain salt like sea salt or table salt.
• Chocolate chips – I tend to use classic semi-sweet, but if you prefer milk chocolate or dark chocolate, go for it! Chocolate chunks are great too.

Tips for Success

• Use warm water for the flax egg. Not super hot, just warm. This will help it develop into its gel-like consistency faster.
• Don’t over-mix the dough. Mix it just until it comes together so that you don’t develop the gluten, which can make the cookies less tender.
• These are rather thin cookies. They’re not wafer thin, but they’re just not super thick chocolate chip cookies. I love them this way, but if you prefer a thicker cookie, I suggest adding 1/4 cup more of the all-purpose flour to your dough.

How to Freeze No-Egg Chocolate Chip Cookies

Freeze baked cookies in an airtight container or freezer bag, or you can freeze the dough balls on a baking sheet then transfer them to a freezer bag for longer-term storage. Bake a few or a lot of cookies at a time! I suggest adding 1-2 minutes of baking time if you start with frozen cookie dough balls. 

I hope these Eggless Chocolate Chip Cookies hit the spot for you, whether you’re having a hard time finding eggs, conserving the eggs you do have, or allergic to eggs.

No matter your reason to make your chocolate chip cookies egg-free, I think you’re going to love these cookies! I think I’ll be making these just as much (if not more) as my beloved classic version.

More Cookie Recipes

• Almond Flour Chocolate Chip Cookies (dairy-free, gluten-free)
• Double Chocolate Oatmeal Cookies
• Chocolate Snickerdoodles
• White Chocolate Macadamia Nut Cookies

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Eggless Chocolate Chip Cookies Recipe

Chewy, buttery, and perfectly golden – these egg-free chocolate chip cookies are just as good as a typical chocolate chip cookie recipe with eggs!

Keyword chocoalte chip cookies no eggs, chocolate chip cookie recipe without eggs, chocolate chip cookies without eggs, egg free chocolate chip cookies, eggless chocolate chip cookies, no egg chocolate chip cookies

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 cookies

Calories 235kcal

Author Kare

Ingredients

• 2 tablespoons ground flaxseed aka flaxseed meal
• 6 tablespoons warm water 1/3 cup; I just tend to use my tablespoon measure because I already used it for the ground flaxseed
• 1 cup unsalted butter 2 sticks; room temp/softened
• 3/4 cup granulated sugar white sugar
• 3/4 cup brown sugar
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour 260 g
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 cups chocolate chips 1 [12-ounce] package

Instructions

• In a small bowl, mix together the 2 tablespoons flaxseed meal and 6 tablespoons warm water. Allow it to thicken up for about 20 minutes; it will be thick but pourable with a slightly gel-like consistency.
• Place an oven rack in the middle of the oven and preheat the oven to 375°F (190°C).
• In the bowl of a stand mixer, beat the 1 cup (2 sticks) of butter at medium speed until creamy, then add the 3/4 granulated sugar and 3/4 cup brown sugar. Beat on medium speed for about 30 seconds until it begins to lighten up a little.
• Add the flaxseed mixture and 2 teaspoons vanilla. Mix at low speed until well-combined.
• In a medium bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, and 1 1/2 teaspoons salt.
• Add the flour mixture to the butter/sugar mixture and turn the stand mixer on low, mixing just until combined. Be sure to scrape down the sides if necessary. Add the 12-ounce bag of chocolate chips, mixing for another couple of seconds. Remove the bowl and stir the dough together with a sturdy spatula until completely combined.
• Optional: Chill for 20-30 minutes for thicker cookies. This might be a good idea if you're in a warmer kitchen/climate or if you started with very soft butter. My kitchen is 69-70 degrees and I started with room temp butter; I found chilling doesn't make enough of a difference to be worthwhile.
• Form the dough into balls about 2 tablespoons each (I use a cookie scoop). Place on your baking sheet about 2 inches apart.
• Bake until golden around the edges, about 8 minutes.
• Remove the cookies from the oven and let rest for about 5 minutes on the cookie sheet, then transfer them to a wire rack to cool completely. Bake the next batch of cookies the same way, until you're all the way through the dough.
• Store in an airtight container at room temp for up to 5 days, or freeze for up to 3 months.

Notes

Prep time includes 20 minutes for the flax eggs to set up.

These are rather thin cookies. They’re not wafer thin, but they’re just not super thick chocolate chip cookies. I love them this way, but if you prefer a thicker cookie, I suggest adding 1/4 cup more of the all-purpose flour to your dough.

Storage notes:

Cookies keep well in an airtight container at room temp for 4-5 days. They also freeze well. Freeze baked cookies in an airtight container or freezer bag, or you can freeze the dough balls on a baking sheet then transfer them to a freezer bag for longer-term storage. Bake a few or a lot of cookies at a time! I suggest adding 1-2 minutes of baking time if you start with frozen cookie dough balls. 

Nutrition

Serving: 1cookie | Calories: 235kcal | Carbohydrates: 31g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 194mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 236IU | Vitamin C: 0.003mg | Calcium: 22mg | Iron: 1mg

The post Eggless Chocolate Chip Cookies Recipe appeared first on Kitchen Treaty.

It’s super simple to make, too! With only four ingredients (plus any optional toppings) and only about 10 minutes hands-on time, it makes a nice big batch of holiday deliciousness with not a lot of effort.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Saltine Toffee
• Ingredients
• Adaptations/Variations
• How to Make Saltine Toffee
• Tip for Success
• More Christmas Sweets Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first shared this recipe back in 2010, on my first blog. It was called “pine bark” back then, which understandably is a name that didn’t stand the test of time, considering pine bark is more commonly known as, you know, the bark of a pine tree.

There are a few recipes that didn’t make the transition from my first blog to Kitchen Treaty, and this saltine toffee, sadly, was one of those casualties. But, today, I’m here to remedy that, with a classic, off-the-charts delicious treat that I make every Christmas without fail.

I remember the first time I made this recipe, many years ago, I wasn’t sure about the idea of using saltine crackers as the base. I thought it was weird. I WAS WRONG. Because it is glorious. The crispy crunch of the crackers + the salt + toffee + chocolate?! Nirvana.

Why You’ll Love Saltine Toffee

This saltine toffee recipe is SUPER easy to make. Sugar cookies and gingerbread people have their place, sure, but they take some effort.

Saltine toffee, meanwhile, makes an awesomely large quantity of Christmas goodness with very little hands-on effort. Okay, so it’s not quite as easy as classic peppermint bark, but it’s darn close!

Ingredients

• Saltine crackers – You’ll need one sleeve of saltine crackers, or about 35 crackers. Make sure you get salted crackers!
• Butter – I almost always buy unsalted butter just so I can better control the salt level in my recipe. In this case, the salt on the crackers is plenty.
• Brown sugar – Light or dark both work. Make sure it’s packed into your cup!
• Chocolate chips – I go with plain ol’ classic semi-sweet chocolate chips. Milk chocolate or dark chocolate are also good!

Adaptations/Variations

• Mix up the toppings: Top the chocolate with flaky sea salt (as pictured), M&Ms, or colorful sprinkles.
• Add extract: A dash of almond or vanilla in the cooked toffee is always a great addition!

How to Make Saltine Toffee

First, you’ll line a rimmed baking sheet with parchment paper, then you’ll line your saltine crackers up on the baking sheet. Then, you’ll create your toffee in a saucepan by boiling the butter and brown sugar together.

Pour the toffee over the saltine crackers, then slip it into the oven to bake for a few minutes. As soon as you pull it out of the oven, pour the chocolate chips over the top, then let them rest for a few minutes to get melty.

Once the chocolate chips have melted, use an offset spatula or butter knife to evenly spread the melted chocolate. Sprinkle with toppings, if you want (I’m partial to an extra dose of salt in the form of flaky Maldon sea salt).

From there, let your saltine toffee cool to room temperature. The chocolate and toffee will solidify, and you’ll be left with a glorious slab of saltine toffee! Just lift the parchment off of the pan, and use a big chef’s knife to cut the toffee into smaller pieces.

Tip for Success

• Take care when cooking your toffee. This is really the only tricky part about this recipe. If you undercook the toffee, it might end up grainy. Overcooked toffee can be crystalized and burned tasting. So follow the directions exactly: As SOON as it comes to a full boil, set a time for 3 minutes, then remove it from the heat at exactly the 3 minute mark.

I hope you’re as big a fan of saltine toffee as we are! It’s a must-have for our holiday cookie platters and I’d be so honored if some of this toffee found its way to yours.

More Christmas Sweets Recipes

• Christmas Chocolate Chip Cookies (coming soon!)
• Gingerbread Trees
• Fruit & Nut Chocolate Clusters
• Oreo Bark

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Saltine Toffee (Christmas Crack) Recipe

Crisp saltine crackers smothered in buttery brown sugar toffee and covered with chocolate. Sweet, a little salty, and super addicting! Just 4 ingredients and only about 10 minutes hands-on time.

Keyword christmas crack, pine bark, saltine toffee

Prep Time 9 minutes minutes

Total Time 49 minutes minutes

Servings 35 pieces

Calories 142kcal

Author Kare

Ingredients

• 35 salted saltine crackers 1 sleeve
• 1 cup unsalted butter
• 1 cup brown sugar packed
• 2 cups semisweet chocolate chips

Optional toppings

• Christmas themed sprinkles
• Red & green mini M&Ms or regular size M&Ms

Instructions

• Preheat your oven to 375°F. Line a 15"x10" cookie sheet with rims with parchment paper.
• Lay a single layer of crackers in the pan.
• Place the butter and brown sugar in a small saucepan over medium-low heat. Bring to a boil, stirring frequently. As soon as it comes to a full boil, reduce the heat to low and cook for exactly 3 minutes (set a timer!), stirring constantly.
• Pour the brown sugar butter mix over the saltine crackers, so that it's evenly distributed.
• Transfer to the oven and bake for 5 minutes. It will be very bubbly when you pull it out. Place it on a cooling rack and immediately sprinkle with the chocolate chips.
• Wait a couple of minutes for the chocolate chips to begin melting, then use an offset spatula or butter knife to spread the melted chocolate evenly over the saltines and caramel.
• If you'd like, you can add Christmas themed sprinkles and/or M&Ms. I love to use mini M&Ms on these. A light layer of flaky sea salt is always good, too!
• Let the saltine toffee cool until hard (this may take an hour or more). If you want to accelerate the process you can place it in the fridge to cool.
• Cut into squares to serve.

Notes

Store in an airtight container at room temp for up to one week. 

Nutrition

Serving: 1piece | Calories: 142kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 32mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 167IU | Calcium: 14mg | Iron: 1mg

The post Saltine Toffee Recipe (Christmas Crack) appeared first on Kitchen Treaty.

Snowy days, Christmas, cozy nights in … there are so many reasons to enjoy hot chocolate! This Crock Pot Hot Chocolate makes whipping up a big, rich batch super easy – and it’s rich, creamy, and super chocolatey. Plus, we’re talking just a couple minutes prep time and only 5 ingredients!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Crock Pot Hot Cocoa
• Tips for Success
• More Crock Pot Drink Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I wanted to create a large-batch hot chocolate recipe that was super easy to make, stayed nice and warm for whenever the crowd is ready to start sipping, and was pretty hands-off. Needless to say, the Crock Pot was the answer!

I strived to keep this Crock Pot hot chocolate recipe as simple as possible. If you’re using the Crock Pot, you’re probably already looking for hands-off and easy. I know I am! So I pared it down to what, I feel, are only the necessary ingredients yet still deliver a creamy, dreamy, chocolatey hot cocoa situation.

And you can even pare down even further, if you like, by subbing milk for the whipping cream and using a sweeter chocolate chip then skipping the sugar.

Ingredients

• Heavy whipping cream – Rich and creamy heavy whipping cream makes a luxurious hot chocolate. If you want a simpler, lighter hot cocoa, you can sub in 2 additional cups of milk.
• Milk – Whole milk or 2%, preferably.
• Chocolate chips – I like to go with semi-sweet chocolate chips.
• Sugar – Start with two tablespoons, then stir in a third if you think it needs to be a bit sweeter.
• Salt – Optional, but a hefty pinch of salt helps to highlight the chocolate flavors while helping tame the sweetness.
• Pure vanilla extract – Adds another note of sweet, cozy flavor.

Adaptations/Variations

• Vegan/dairy-free hot cocoa: Substitute the whole milk and heavy whipping cream with 6 cups of full-fat unsweetened oat milk and make sure your chocolate chips and whipping cream are dairy-free. If vegan, skip the marshmallows or buy vegan marshmallows like Dandies brand. 
• Almond hot cocoa: I once accidentally dumped almond extract into a warm batch of Crock Pot hot cocoa. Almond extract is strong – you need a lot less of almond vs. vanilla! But when I cautiously tasted it to see if I could salvage it, it was absolutely delicious! Though I recommend maybe only 1/2 teaspoon of almond extract instead of the full teaspoon if you try this.

How to Make Crock Pot Hot Cocoa

It’s super easy to make this hot chocolate recipe in the Crock Pot. Just add all of the ingredients, except the vanilla, to your Crock Pot, and turn it up to high. Stir every 30 minutes or so until steaming hot and the chocolate chips are melted. Switch the Crock Pot to the “warm” setting to keep the hot cocoa warm without it boiling.

Add the vanilla extract, taste and add more sugar if you like, and serve with copious amounts of whipped cream and/or marshmallows!

Tips for Success

• This is more of a hands-on Crock Pot recipe than most. While it is super simple and easy, you’ll want to be around so that you can stir it every 30 minutes or so to help the chocolate chips melt and distribute without sticking to the bottom of the Crock Pot.
• Make it a hot cocoa bar. Serve the warm Crock Pot of hot cocoa alongside a variety of toppings like marshmallows, whipped cream, candy canes, nuts, toffee, cookies, coffee syrups, chocolate syrup, and more. You can even provide disposable travel mugs with lids and sleeves if they need to take their hot cocoa on the go!

I hope you love this Crock Pot Hot Chocolate recipe as much as we do! It’s simple and easy, the perfect way to get piping hot cocoa into the hands of a gaggle of kids or group of grown-ups.

More Crock Pot Drink Recipes

• Gingerbread Pumpkin Latte
• Vanilla Latte
• Mulled Apple Cider
• Cranberry Orange Mulled Wine
• Eggnog Latte
• Peppermint Mochas
• Mulled Cranberry Apple Cider

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Crock Pot Hot Chocolate Recipe

Rich, creamy, and chocolatey! A big batch of hot cocoa that stays warm for a crowd. Only 5 ingredients and almost entirely hands off!

Servings 8

Calories 555kcal

Author Kare

Ingredients

• 2 cups heavy whipping cream 1 [16-ounce] container
• 4 cups whole milk
• 2 cups semi-sweet chocolate chips 1 bag
• 3 tablespoons granulated sugar
• pinch salt
• 1 teaspoon pure vanilla extract

Instructions

• Add all ingredients except for the vanilla extract to your Crock Pot.
• Switch the Crock Pot to high and cook for 3-4 hours, stirring every 30 minutes or so until the chocolate chips are melted and the hot cocoa is steaming hot, at which point you should switch the Crock Pot to “warm.”
• Stir in the vanilla and ladle into cups to serve. Top with whipped cream and/or marshmallows.

Notes

Vegan/dairy-free option:

Substitute the whole milk and heavy whipping cream with 6 cups of full-fat unsweetened oat milk and make sure your chocolate chips and whipping cream are dairy-free. If vegan, skip the marshmallows or buy vegan marshmallows like Dandies brand. 

Nutrition

Serving: 1mug | Calories: 555kcal | Carbohydrates: 36g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 67mg | Potassium: 496mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1095IU | Vitamin C: 0.4mg | Calcium: 217mg | Iron: 3mg

The post Crock Pot Hot Chocolate Recipe appeared first on Kitchen Treaty.

Squares of hearty baked oatmeal with vitamin-A-rich pumpkin, lightly spiced, and dotted with melty chocolate chips. I’d say this Pumpkin Chocolate Chip Baked Oatmeal is pretty much the perfect autumn (or Halloween!) breakfast.

I haven’t been sharing a lot of pumpkin or squash related recipes here since I launched Kitchen Treaty’s new sister site a few months ago. It’s all going over there! The blog is called Good Gourds, and it’s all about summer squash, winter squash, and pumpkin. My goal is to make it a resource for all of the myriad varieties of squash and pumpkins out there – and recipes for all of them. Head that way if you’re looking for more pumpkin and other winter squash goodness!

But for this baked oatmeal recipe, I thought I’d bring it back to Kitchen Treaty because pumpkin deserves to make an appearance everywhere, darnit!

Pumpkin Chocolate Chip Baked Oatmeal Ingredients

So what’s in this easy, hearty breakfast? We’ve got:

• Pumpkin – naturally! Take it easy on yourself with canned or make yourself some homemade puree. Either works!
• Milk – you can go dairy or dairy-free for this one – I recommend whole milk or oat milk.
• Pure maple syrup – for a touch of decadent sweetness
• Eggs – adds protein; helps keep your baked oatmeal together; quintessential breakfast necessity
• Vanilla – yum
• Rolled oats – Quick-cooking oats or the more thick old-fashioned rolled oats both work
• Pumpkin pie spice – necessary! Use store-bought or make your own.
• Salt – needed for balancing out all that sweetness and highlighting flavors
• Chocolate chips – pumpkin’s best friend!

To make it, you first mix all of the wet ingredients together, then add the dry. All in one big bowl – so easy. Then dump it into a baking pan and bake. It’s literally so fast to make – I love whipping up a quick batch of baked oatmeal on Sundays to warm up for busy weekday morning breakfasts.

I hope you love this pumpkin baked oatmeal recipe as much as we do! Happy fall!

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin goodness with a chocolatey flair … this baked oatmeal recipe is just what your autumn mornings need.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 193kcal

Author Kare

Ingredients

• 2 cups pumpkin puree 1 [15-ounce] can or homemade
• 1 1/2 cups milk whole milk and full-fat oat milk both work well
• 1/2 cup pure maple syrup
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups rolled oats Quick-cooking or old-fashioned both work fine
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup mini chocolate chips divided [1/4 cup for the oatmeal and a couple of tablespoons for the top]

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 9-inch baking dish (I use cooking spray). You can also line it with parchment paper.
• In a large mixing bowl, add the pumpkin, milk, maple syrup, eggs, and vanilla. Whisk together until well-combined.
• Add the oats, pumpkin pie spice, salt. Mix well. Stir in 1/4 cup of the chocolate chips.
• Pour the mixture into the baking pan. Top with remaining chocolate chips.
• Bake until the top of the oatmeal is just set, about 40 minutes. Serve warm or cool then refrigerate and reheat individual squares in the oven or microwave.

Notes

Can be made without the chocolate chips too! Plain pumpkin is terrific with a simple dollop of whipped cream. 

Nutrition

Serving: 1square | Calories: 193kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 164mg | Potassium: 312mg | Fiber: 4g | Sugar: 15g | Vitamin A: 8593IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg

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