The original chocolate morsels were literally chips off the old block: Chocolate used to be sold as a bar with its very own chopping device. It wasn’t until the 1930s that manufacturers began making convenient precut morsels, perfect for melting, baking, or scarfing by the handful. Have half a bag sitting in your pantry right now? Pull them out and give these easy, surprising (no cookies in sight!) recipes a shot. Just remember: You can use bittersweet and semisweet interchangeably in recipes, but milk chocolate morsels will give you a sweeter, creamier result.
- Taylor Swift Is TIME's 2023 Person of the Year
- Meet the Nation Builders
- Why Cell Phone Reception Is Getting Worse
- Column: It's Time to Scrap the Abraham Accords
- Israeli Family Celebrates Release of Hostage Grandmother
- In a New Movie, Beyoncé Finds Freedom
- The Top 100 Photos of 2023
- Want Weekly Recs on What to Watch, Read, and More? Sign Up for Worth Your Time
Bored by your usual breakfast routine? The next time a mid-morning sugar craving hits, try giving plain butter a sweet, indulgent upgrade. This velvety, easy-to-make spread requires just three ingredients and a few minutes of your time. It’s delicious served at room temperature, slathered on warm toast or flaky croissants.
What’s better than marshmallows? Chocolate-dipped marshmallows, of course! All you need to make these (besides marshmallows, naturally) is a handful of chocolate chips and a few toothpicks or popsicle sticks. Melt the chocolate, stick a pick in the marshmallows, and give them a good dunk. Once the chocolate cools, gobble them on their own or pop them in a mug of hot cocoa.
Poor Man's Chocolate Croissant
You don’t need a boulangerie on your corner to get your French pastry fix. In fact, with a baguette and a bag of chocolate chips in your pantry, a DIY-chocolate croissant is never more than a few minutes away. (After all pain au chocolat literally means bread with chocolate.) Simply sprinkle a few chips on oil-drizzled bread and pop it in the oven to melt. Finished with a flurry of flaky sea salt, it’s a bit of salty-sweet heaven.
Quick Mole Sauce
Yes, you can have chocolate for dinner. Since the days of the Aztecs, dark, rich cocoa has been a key ingredient in the thick, aromatic Mexican sauce known as mole. This version is much simpler than traditional recipes, many of which contain dozens of different chillies and spices—but the results are still delicious. For a memorable taco night, toss the sauce with a shredded rotisserie chicken and serve alongside a tray of tortillas and fixings.
Fruit and Nut Candy Bars
Here’s a sweet idea: For your next movie night, surprise your family with homemade candy. Simply toss melted chocolate chips with a classic combo of raisins and peanuts and spread the mixture on a baking sheet to cool. Once firm, use a serrated knife to chop it into rough rectangles. Welcome to your very own snack bar.
A frosty, frothy blend of coconut, chocolate, and banana, this tropical-accented smoothie makes a great after school treat and is an irresistible combination of naughty and nice. The chocolate chips break down into small, sweet nuggets after a few whirrs in the blender, but the size of the pieces will vary depending on the strength of your machine.
More from Real Simple: