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Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars

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Everything you need for breakfast: oats, peanut butter and a little bit of chocolate! These Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars are low in sugar and so filling!



INGREDIENTS
1 cup rolled oats (uncooked)
1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp coconut oil
2 eggs
1/4 cup maple syrup
1/4 cup peanut butter (crunchy or creamy)
1/2 tsp vanilla
1/3 cup chocolate chip

INSTRUCTIONS
Preheat oven to 350 F and line a 8x8 pan with parchment paper.
In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.

next full instruction : www.asavoryfeast.com

Copycat Levain Bakery Dark Chocolate Chocolate Chip Cookies

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These decadent double chocolate chip cookies are thick, soft, and rich. They taste very close to the dark chocolate chocolate chip cookies from Levain Bakery in New York City.



Ingredients:
 1 cup unsalted cold butter cut into small cubes
 1 cup packed light brown sugar
 ½ cup graulated white sugar
 2 large eggs
 ½ cup dark unsweetened cocoa powder try to use a premium brand for richer flavor
 1 cup cake flour
 1½ cup all-purpose flour
 1 tsp cornstarch
 ¾ tsp baking soda
 ½ tsp salt
 1  cup semisweet chocolate chunks or roughly chopped chocolate
 1/2 cup semisweet chocolate chips

Directions:
Preheat oven to 410°F.
In a mixing bowl of a stand mixer, cream together butter and sugars on high speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition.
Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and set mixer on lowest speed setting to stir until dough is just combined (please note in the video the mixing is sped up to keep the video short). You want the dough to be smooth and uniform in color, but you don't want to overmix it. Stir in chocolate chunks.
Place the dough in the fridge for 15 minutes to chill.
Line two baking sheets with silicone baking mats. Measure out about 4.3 oz of dough and roll into a ball. Place several chocolate chips on top and adjust chips until the dough weighs 4.5 oz. Place dough ball onto baking sheet. You will place four on each baking sheet, spaced about 2 inches apart. You should have enough dough to make 8 cookies, but it is best to weigh the balls so that they are all the same size and will cook evenly.

next full instruction : kirbiecravings.com

No Bake Chocolate Eclair Icebox Cake

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Looking for a quick and easy dessert recipe with only 15 minutes of hands-on time ? Try out delicious No Bake Chocolate Eclair Icebox Cake !



Ingredients
1 box graham crackers (3 sleeves)
2½ cups heavy cream, divided
3 tablespoons sugar
1 teaspoon vanilla
2 (3.5 ounce) pkg instant vanilla pudding mix
3 cups milk
8 oz chopped dark chocolate

Instructions
Pour 1½ cup of heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. Do not over beat.
In a bowl, combine vanilla pudding mix with cold milk. Whisk for several minutes until the pudding starts to thicken. Stir in Whipped cream.
Spread a thin layer of pudding mixture in a 9x13 pan just to coat the bottom.
Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges

next full instruction : cakescottage.com

No Bake Chocolate Oatmeal Bars

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Chocolate Cake smothered in hot fudge, creamy mint frosting and andes mints. This is one dessert you do not want to miss!



Ingredients
1 cup butter
1/2 cup brown sugar packed
1 teaspoon vanilla extract
3 cups rolled oats
1 cup semisweet or dark chocolate chips
1/2 cup peanut butter

Instructions
Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.)
Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats.
Cook over low heat 3 to 4 minutes, or until ingredients are well blended.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer.

next full instruction : sugarapron.com

Grain Free Chocolate Zucchini Bread Recipe

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Grain Free Chocolate Zucchini Bread - Paleo, Gluten Free, Dairy Free, No Refined Sugar! Made in the blender using coconut flour.



Ingredients
12 pitted dried dates (I use THESE)
4 eggs
1 medium zucchini, cut in half, seeds scraped out and then cut into chunks
¼ cup butter, ghee or use refined coconut oil for dairy allergies
1 teaspoon vanilla extract (I use THIS)
½ cup coconut flour (I use THIS)
¼ cup unsweetened cocoa powder or cacao powder (I use THIS)
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of sea salt
Optional Toppings: mini chocolate chips (I use THESE dairy-free chocolate chips), coconut chips, raw pumpkin seeds

Instructions
Preheat oven to 375 degrees F.
Place the dates, eggs, zucchini chunks, butter, and vanilla in the blender and blend until smooth.
Add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt and blend until smooth and thick.

next full instruction : www.primallyinspired.com