Chocolate Chipper Pie Mix Recipes

CHOCOLATE WHOOPIE PIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, milk and eggs; beat on high speed until blended. Using 1 1/2-inch scoop, drop 24 slightly mounded scoops of dough about 1 inch apart onto cookie sheets.
• Bake 10 to 12 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• For each whoopie pie, spread about 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of whoopie pies in sprinkles.

CHOCOLATE PIE COOKIE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 36 (1-inch) balls, about 2 teaspoons each; press 1 ball into each mini muffin cup.
• Bake 6 to 9 minutes or until edges are golden brown. Immediately press indentation into center of each cookie cup with handle of wooden spoon. Cool 10 minutes in pan on cooling rack. Run metal spatula around edge of each cookie cup to loosen; cool in pan 20 minutes. Remove cookies from muffin cups to cooling rack.
• In small microwavable bowl, microwave 1/2 cup chocolate chips uncovered on High 45 to 60 seconds, stirring after 30 seconds, until melted and stirred smooth. Stir in 1 cup of the frosting and the marshmallow creme, mixing well. Spoon frosting mixture into large resealable food-storage plastic bag; cut tip from one corner of bag. Immediately pipe about 2 teaspoons frosting mixture into center of each cookie cup.
• Spoon remaining 1/4 cup frosting into small resealable food-storage plastic bag; cut tip from one corner of bag. Pipe small amount onto frosting mixture in cookie cups. Sprinkle with additional chocolate chips.

CHOCOLATE CHIP PIE

Steps:

• Mix ingredients together.
• *Add chips last, so the butter doesn't melt them.
• Pour in an unbaked pie shell.
• Bake for 1 hour at 325 degrees.
• Let cool.
• Pie will appear to have 3 layers when cut.

CHOCOLATE CHIPPER PIE MIX

Steps:

• In a bowl, combine sugar and flour; place in a resealable plastic bag and label "Dry Ingredients". Place chips, coconut and pecans in another resealable plastic bag and label "Chocolate Filling Ingredients". Place both bags in a gift basket along with directions for preparing Chocolate Chipper Pie. Store in a cool, dry place for up to 3 months. Yield: 1 batch., To prepare pie: In large bowl, combine the eggs, butter and contents of "Dry Ingredients" packet; mix well. Stir in the contents of the "Chocolate Filling Ingredients" packet. Spoon into pie shell. Bake at 350° for 30-35 minutes or until filling is set and crust is golden. Cool on a wire rack.

CHOCOLATE CHIP PIE IV

Steps:

• In a mixing bowl, mix sugar and flour.
• Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
• Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.

CHOCOLATE CHIP PIE MIX

Steps:

• To make the dry mix:.
• Place sugar and flour in small bowl and blend with a wisk. Place this mixture into a small heavyweight plastic baggie. Label it "Dry Ingredients".
• Place remaining ingredients in another bag. Label it "Chocolate Packet".
• Attach bags together and give with instructions for "Making Chocolate Chip Pie".
• Making Chocolate Chip Pie Instructions:.
• Add "Dry Ingredients" from pie mix to a large bowl. Add melted butter and eggs.
• Mix until moistened.
• Gently stir in "Chocolate Packet" from pie mix.
• Place mixture in pie crust.
• Bake at 350 for 35-40 minutes.

CHOCOLATE CHIP PIE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.