Butterscotch Chip Pudding Cookies

posted by Traci from Allrecipes.com

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup light brown sugar
1/4 cup sugar
1 (3.4 oz) package vanilla pudding mix
1 tsp vanilla
2 eggs
1 pkg butterscotch chips

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the flour and baking soda. Set aside.
3. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the butterscotch chips. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

These were delicious. The original recipe uses butterscotch pudding and chocolate chips. Really, you can do any combo of pudding/chips. Next time I really want to try lemon pudding with the butterscotch chips. The possibilities are endless!

Here is the link to the original recipe.

Chocolate Pudding Cake

posted by Traci, adapted from Allrecipes.com

Tried this last night. It's easy and oh so delicious! Some reviews liked it with ice cream. I loved it plain.

• 3/4 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
  
  
  
  
• 1.  Preheat oven to 350 degrees F (175 degrees C).
• 
  
• 2. In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot milk, then pour the water over the top.
• 
  
• 3. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.
• 
  

• 3 tablespoons vegetable oil
• 1/2 cup packed brown sugar
• 1/4 cup miniature semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 1/4 cups hot milk

Oatmeal Chocolate Chip Cookies III

Here is a great recipe for oatmeal chocolate chip cookies. I found this recipe on a Sunday when I didn't have eggs. I like it so much that I have made it since then even when I did have eggs. It is nice if you are making the cookies with your kids so you don't have to worry about batter tastes and raw eggs! I found the recipe on allrecipes.com.

1 cup butter 3/4 cup packed brown sugar 1/4 cup white sugar 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon salt

1 teaspoon baking soda 1/4 cup boiling water 2 cups quick cooking oats 1/2 cup raisins (optional) 1 1/2 cups semisweet chocolate chips

DIRECTIONS:

1.	Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
2.	Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
3.	Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don't over cook. (There are no eggs in this recipe, I didn't forget to type it down).

Graham Cracker Crust

1 1/2 cups (about 20 squares) graham crackers, finely crushed *seems like I usually just use one package of them
1/3 cup stick margarine or butter (I always use butter)
3 tablespoons sugar

1. Heat oven to 350
2. Mix crumbs, margarine and sugar. Press mixture firmly against bottom and side of pie plate.
3. Bake about 10 minutes or until light brown; cool.

Just posting this recipe for Brett!

Cookie Dough to Eat

posted by Traci

note: This is seriously a dangerous recipe. It always satisfies my cookie dough craving. The nice thing is, it doesn't make a ton of cookie dough, but it makes enough to snack on and then put some away in the fridge for later.

1/4 cup butter (softened)
1/4 cup sugar
1/4 cup brown sugar
1-2 tbs water
1/2 cup flour
1/2 cup- 1 cup chocolate chips

Cream butter and sugars together. Add water and stir. Add flour and chocolate chips. Stir. Enjoy!

PS I've never tried it, but I don't imagine these would bake very well. So just eat the dough!

Crispy Rice Cookies

posted by Traci

note: These cookies are designed as a cookie in jar, like you give away as a gift. So it is mixed up a little differently. I suppose you could rearrange the ingredients and mix them more like traditional cookies if you like.

1/2 cup butter or margarine
1 egg
1 tbs water
1 tsp vanilla
1 1/2 cup flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup crispy rice cereal
3/4 tsp baking soda
1/4 tsp baking powder
1/2 cup chocolate chips
1/2 cup m & m's

Preheat oven to 350 degrees. In a large bowl, cream 1/2 cup butter or margarine until light and fluffy. Mix in 1 egg, water, and vanilla. Add the rest of the ingredients on top of the butter mixture. Stir until well blended. Mixture will be on the drier side. You may need to mix with your hands. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.

Brownie in a Mug

posted by Traci
Okay guys, I post this recipe with EXTREME caution. You may become addicted.

1 tablespoon butter, melted

1 tablespoon unsweetened applesauce

2 tablespoons milk

1/4 teaspoon vanilla extract

1 dash salt

3 tablespoons granulated sugar

2 tablespoons unsweetened cocoa powder

4 tablespoons all-purpose flour

Handful of chocolate chips (optional)


Melt the butter in a standard hot chocolate mug. Add applesauce, milk and vanilla. Stir. Stir in sugar. Add cocoa powder and flour on top. Mix the flour and cocoa together on top of the wet ingredients without disturbing the wet ingredients (okay you can mix the flour and cocoa in a separate container, but I'd rather spare a dish and mix them on top of the other ingredients). Add your dash of salt. Stir all ingredients together in mug. Add chocolate chips if desired. Microwave on high for about 1 min. Give or take for wattage and your desired consistency. Top with a scoop of vanilla ice cream if desired.

Traci's tweaks: The original recipe called for 2 tablespoons of butter or oil I just switched for the applesauce to cut down on calories. Maybe next time I'll try all applesauce. The original recipe also called for 4 tbs of sugar, but I reduced it because the applesauce does add some sweetness. Also, the original recipe called for water, not milk. I used milk just because.

White Chocolate Raspberry Cheesecake

posted by Traci
Make this. You won't be sorry :)

This is the cheesecake I make most often and it is delicious! Of course I never tend to follow a recipe exactly so I usually make some modifications.  I have posted the original recipe and a link to it on allrecipes.com in case you want to look at reviews there and such. Here are my modifications:
I make it with a graham cracker crust.
I cheat and use seedless raspberry jam instead of making the raspberry sauce myself. You only need about a 1/3 cup of jam. Warm it up in the microwave and stir to make a smooth sauce. You can also spoon more jam over the top after the cheesecake is done.
One note: I have never been able to get the baking time on this right. It always seems waaay to jiggly when time is up so I always bake it waaay longer than the time says. I don't know whats up with that, but I have never ruined this cheesecake no matter how long I have left it in.

Healthier White Chocolate Raspberry Cheesecake

• 1 cup chocolate cookie crumbs
• 1 tablespoon white sugar
• 3 tablespoons butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/4 cup 1% milk
• 3 (8 oz) packages neufchatel, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. Cover the outside of a 9-inch springform pan with double layers of aluminum foil. In a medium bowl, mix together cookie crumbs, 1 tablespoon sugar, and melted butter. Press mixture into the bottom of the pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). Bring a kettle of water to a boil. In a metal bowl over a pan of simmering water, melt white chocolate chips with the milk stirring occasionally until smooth.
4. In a large bowl, mix together neufchatel and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Place the pan in a roasting pan. Place in oven and fill the roasting pan with the hot water to halfway up the outside of the pan. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Carmelitas (delicious!)

*2 C. flour
*2 C. oats
*1 1/2 C. brown sugar
*1 teaspoon baking soda
*1/2 teaspoon salt
*1 1/4 C. softened margarine (2 1/2 sticks)
(*crust ingredients)

1 12 oz. jar caramel topping
3 Tablespoons flour
1 C. Chocolate chips

Preheat oven to 350 degrees. Grease 9x13 pan. In large bowl, blend crust ingredients. Press half of mixture into pan. Bake 10 minutes. Meanwhile, combine caramel and flour. Remove crust from oven and sprinkle with chocolate chips. Drizzle evenly with caramel. Sprinkle w/remaining crust crumbs. Bake 18-22 minutes. Cool and refrigerate for 1-2 hours. Enjoy the yummyness!

Classic Apple Pie

from Mrs. Fields Best Ever  Cookie Book posted by Traci

There is a crust recipe, but I never use it. So use your own favorite crust.

Filling
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup cornstarch
1/2 stick (1/4 cup) salted butter, chilled and cut into small pieces

Egg Wash
1 large egg, beaten
1 tablespoon granulated sugar

* Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.
*Preheat oven to 400 degrees F.
* On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, the in quarters.
* Place point of folded crust in center of a 9-inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of plate.
* Spoon in the apple filling and sprinkle the butter pieces on top.
*To prepared top crust: Roll out second pieces of dough in to a circle 10 inches in diameter. Again fold in half, then quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.
*Cut several steam slits in the pie top, brush with egg wash, and sprinkle with 1 tablespoon sugar.
* Place pie on center rack of oven. Bake for 20 minutes, then reduce heat to 350 degrees F. Bake and additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.
* Remove from oven and cool to room temperature on rack.

Delicious and Light Orange Poke Cake

submitted by Traci

1 vanilla cake mix

1 cup water

1/3 cup unsweetened applesauce

3 eggs

1 small package orange jello

1 cup boiling water

1/2 cup cold water

1 container Yoplait orange creme yogurt (6 oz)

1 container Light Cool whip (8 oz)

Mix cake mix, water, applesauce and eggs. Bake cake for about 2 minutes less than the recommended baking time for pan size according to directions on box. Cool cake completely. After the cake is cool, use a fork to poke many holes in the top of the cake, covering the whole surface. Add Jello to boiling water and stir until dissolved. Stir in cold water. Pour Jello evenly over cake. Place in refrigerator. Meanwhile, fold the yogurt in to the Cool Whip. Frost cake with cool whip mixture. Chill entire cake for at least 4 hours before serving.

Orange Butterscotch Cookies

submitted by Traci

1 1/2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup butter

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1 tsp orange extract OR 2 tablespoons grated orange rind

2 cups quick cooking oats

1 pkg. butterscotch pieces

Mix flour, baking powder, baking soda and salt. Set aside. In a separate bowl, cream butter and sugars. Add eggs, vanilla, and orange extract and mix until just combined. Add flour mixture, oats and butterscotch pieces and mix until just combined. Bake at 325 degrees for 15 minutes or until lightly browned. Makes 4-5 dozen (that's what the original recipe said, but they must be micro cookies, my batches make about 3 dozen).

Peanut Butter Bars

by Annette Huntington submitted by Traci

1 1/2 cups brown sugar

1 cup sugar

2 cups of margarine (not butter)

2 cups of peanut butter

1/2 tsp vanilla

2 1/2 cups of flour

1 tsp salt

1 1/2 tsp baking powder

4 cups of oatmeal

1 package of milk chocolate chips

Mix sugars and and margarine. Add peanut butter and vanilla. Mix until barely combined. Add remaining ingredients, except for chocolate chips and mix until just combined. Pat mixture into cookie sheet with sides (I'll have to go measure for dimensions).

Bake at 325 degrees for 16 to 18 minutes or until barely golden brown on top. Let cool completely.

Melt chocolate chips in the microwave, stirring every 30 seconds until completely melted. Spread melted chocolate on top of peanut butter bars.

Strawberry Parfaits

These are really light and easy to make. Perfect summer dessert!

1 lg. box vanilla pudding
1 package strawberries
1 package cool whip
1 small bag vanilla wafers, crushed

You can put this together in a large bowl, or separate into individual portions. The key is to layer. On the bottom put the vanilla wafers, then spoon some vanilla pudding on, then strawberries. Top it off with cool whip. Cover with plastic wrap and chill.

*You can do all this the reduced fat way, like I did. Reduced fat vanilla wafers are available, sugar free pudding, and light cool whip. It doesn't taste bad at all. In fact, it tastes GREAT! :)

Mrs. Fields Low-Fat Chocolate Cookies

submitted by Traci

note: if you want a GREAT cook book for desserts buy Mrs. Fields Best Ever Cookie Book, it's my favorite cook book!

2 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (packed) dark brown sugar
3/4 cup granulated sugar
1/3 cup canola oil
1/2 cup unsweetened applesauce
3 egg whites
2 teaspoons vanilla extract
1/2 cup mini semisweet chocolate chips

*In a medium bowl, combine the flour, coca, baking soda, and salt.
*In another medium bowl with an electric mixer, blend the brown and granulated sugars. Slowly beat in the oil. Beat in the applesauce, egg whites, and vanilla, and blend on low speed until smooth.
* Add the flour mixture and blend on low speed until the dough is just combined. Refrigerate the dough until firm, about 1 hour.
*Preheat oven to 300 degrees F.
*Roll the dough into small 1-inch balls, place on a cookie sheet and flatten slightly. Sprinkle with the mini chocolate chips, then bake for 17 to 19 minutes (do not overbake; when the cookies cool, they will get hard). Transfer the cookies to wire racks to cool.

Traci's Notes:
*I actually have never ever had canola oil in my house. I didn't really want to buy it just for this recipe either. So I thought about using vegetable oil, but it turns out that there is actually less fat in butter. I ended up just using 1/3 cup butter instead of the canola oil.
*Also, I did as the recipe said and sprinkled the chocolate chips on top. Next time, however, I think I will just mix them in (and, like this time, there is no way I'm measure just 1/2 cup). This is because the chocolate chips really made a mess on top. Maybe they eventually harden elsewhere, but since I live in AZ, they still haven't solidified totally on top and giving these cookies to a toddler makes a huge mess!
*Finally, these cookies were actually really good. I have eaten about a billion and don't feel guilty because they are low-fat (I know, a billion can add up though). They kind of remind me of Oreo Cakesters. I think next time I make these I will freeze some as sandwiches with lite whipped topping in the middle. I would do it this time... but there are only two left!

Marshmallow Fondant

Marshmallow Fondant----- by Amanda, an expert apparently

16 ounces white mini marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds powdered sugar
½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

**NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Traci's note: Another recipe I read had exactly the same ingredients, but that lady liked to stir the powered sugar in as much as possible in the bowl before kneading it out. I kind of tried it that way, but a lot of the powdered sugar stuck to the bowl, but it generally worked. Anyway, just thought I'd throw that in.

Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough. You will immediately see why you have greased your hands. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. Marshmallow Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

P.S. Another note from Traci: I also dyed some of the fondant for the turrets and for the flowers. That was actually really easy to do. You just put a few drops of food coloring in the fondant and work it through by kneading it like bread. If you have gloves, you may want to wear them, but I didn't have any so I was just really careful to put the dye in the middle of the ball of fondant and not to touch the pure dye.

Rich and Chewy Low Fat Brownies

contributed and modified by Traci
from http://www.recipezaar.com/

1/2 cup cocoa
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 3/4 cup white sugar
2 egg whites (or one whole egg)
3/4 cup applesauce

1. Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla.
2. Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix!
3. Spray 8x8 dish with PAM and bake at 350 degrees for 30-35 minutes. Makes 16 brownies.

before the modifications, the nutrition facts state that this recipe has 1.8g of fat per serving and 147 calories. But then I modify it.
Traci's modifications: I added a few chocolate chips. I also put a thin glaze on top a few minutes after taking it out of the oven. I made the glaze by melting 1 tablespoon of butter. then I added 3 heaping tablespoons of powdered sugar and a 1 heaping tablespoon of cocoa powder and then milk until I achieved the right consistency. I then spread the glaze on the brownies. For being low-fat, these brownies were pretty tasty! Plus a lot of the reviews said they tasted better the second day. I guess they kind of did.

TIP: I doubled the recipe and made a 9 x 13 pan of them. Then, I cut the brownies into squares/rectangles, and wrapped each square in a piece of plastic wrap and then a piece of foil. I then put the brownies in a ziploc in the freezer. This way I didn't eat them all at once and they are actually very tasty frozen. They were also a quick treat for Gary to take in his lunches. That one pan lasted us several weeks in the freezer, a small miracle indeed :) (I won't hypothesize how long they would have lasted had I not frozen them...)

4-30-09
Okay so I made these again tonight and doubled them and I'm pretty sure that 1.5 times the recipe would have been sufficient to fill the 9 x 13 pan.

Peanut Butter Cream Pie

contributed and modified by Traci
from Mrs. Fields Cookie Cookbook

Crust (I always just use a graham cracker crust, but the book suggests this one)
6 oz semisweet chocolate chips (about 1 cup)
5 tablespoons unsalted butter
2 ½ cups crisp rice cereal
¼ cup mini semisweet chocolate chips

Filling
8 oz cream cheese, softened
One 14-ounce can sweetened condensed milk
¾ cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream

Topping
3 oz milk chocolate, finely chopped
2 tablespoons heavy cream
Milk chocolate curls for garnish

Make the crust: in a double boiler, melt the 6 oz of chocolate chips and butter over low heat. Remove from the heat and stir in the rice cereal until completely coated. Set aside to cool to lukewarm, the stir in the mini chips. Press in to the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 minutes to set the chocolate.
Prepare the filling: In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
In a medium bowl, beat the heavy cream until soft peaks from. Fold the whipped cream in to the peanut butter mixture. Pour the filling into the crust.
Make the topping: In a double boiler, melt the milk chocolate over hot, not simmering, water. Add the heavy cream and stir constantly until blended. Set aside to cool slightly, and then drizzle the chocolate over the top of the pie. Refrigerate until firm, about 2 hours. Garnish with milk chocolate curls.

My variation:
© A note on the chocolate topping: I usually use a recipe like the one below for the topping. Unfortunately, I never really measure the chocolate or cream so you may just have to try it and adjust by adding more chocolate or more cream to achieve the consistency you want.
o 4 oz. milk chocolate (chips or chopped)
o 1/3 cup heavy cream
o Place the chocolate in a small bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.
© I use the graham cracker crust and then I make extra of the chocolate topping (maybe doubling it?) I spread this in the bottom of the graham cracker crust saving a little in a plastic baggie for the topping. I pour the filling on top of the chocolate layer. Later, I cut a small corner off of the baggie and it becomes a decorating bag to drizzle chocolate over the top.
OR
© I have also marbled the chocolate into the pie (this is easier than the above way). I do this by putting half of the PB filling in the crust and then putting spoonfuls of the chocolate on top of the first layer. Then I put the rest of the filling in the pie plate and put some more spoonfuls of chocolate on top. Finally I use a knife to cut through the filling in zig-zag motions to create the marble effect.Also I have made this pie low-fat by using a tub of lite cream instead of whipping cream, using low-fat cream cheese and non-fat sweetened condensed milk.

Chocolate Mint Cookies

contributed by Traci
From Mrs. Fields Best Ever Cookie Book!

2 2/3 cup all-purpose flour 3 large eggs
½ teaspoon baking soda 1 teaspoon mint extract
¼ teaspoon salt 10 ounces mint chocolate chips (about 1 ¾ cups)*
½ cup unsweetened cocoa powder
¾ cup (packed) light brown sugar
2/3 cup granulated sugar
2 sticks (1 cup) salted butter, softened

Preheat oven to 300°
In a medium bowl, combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer at a medium speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add eggs and mint extract. Beat at a medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1½ inches apart. Bake for 19 to 21 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
Makes about 3 dozen
* Traci’s note: Usually I use about half a bag of mint chips and half a bag of milk chocolate chips. I haven’t really been able to find mint chocolate chips.