Another 4 Ways to Use Chocolate Chips

Jaffa Squares

I’ve got to stop eating chocolate chips straight from the package.  I suppose I could cut off my supply, which would mean no longer buying the 72-ounce bags from Costco.  But that seems like an extreme measure.  Surely I will soon need to make one of the many chocolate desserts that I have mastered over the years.

Chocolate chips are incredibly versatile as an ingredient. 
They will melt when direct heat is applied. But when mixed into cake or cookie batter, they will retain their shape after baking.  They are available in mini, regular and giant chip form.  You can find semi-sweet, bittersweet and milk chocolate versions.  Even white chocolate chips are available.

Not long ago I wrote about 12 ways to use chocolate chips to make an end-of-the-meal treat.  Already I have four more recipes to add, and I’m sure another handful will present themselves before too long.

Here are my new desserts.

* Chocolate Pizza 

* Triple-Layer Chocolate Cookies 

* Quick Fudge 

Jaffa Squares – makes 25 pieces 

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup sugar
1 1/4 cups all-purpose flour
About 2/3 cup apricot jam
1 cup chocolate chips 

Place an oven rack in the middle position and preheat the oven to 350 degrees.  Line an 8- or 9-inch square pan with aluminum foil, making sure two ends of the foil overhang the pan by at least 2 inches so that you can easily lift the squares out of the pan later.  Lightly rub the bottom and sides of the foil with butter and set aside. 

Put the butter and sugar in a food processor or a large bowl.  Process or beat with an electric mixer on high speed until smooth and creamy.  Add the flour and pulse for about 10 seconds, or beat on low speed until well blended.  Press the dough into the foil-lined pan and bake for about 20 minutes, or until the top is firm and the cake is just beginning to brown. 

Remove from the oven and spread the jam evenly over the top.  Sprinkle the chocolate chips over the jam.  Bake for another 5 minutes, or until the chips begin to melt.  Remove from the oven and, with a wide-bladed knife, spread the melting chocolate over the jam so that it becomes an icing. 

Cool on a rack for 15 minutes.  Carefully lift the ends of the foil, and remove the cake from the pan.  Cut into 25 squares.  It’s much easier to cut through the chocolate before it hardens.  Refrigerate to let the chocolate harden.  Serve when needed.  

Store in the refrigerator in an airtight container or wrapped in foil or plastic wrap.

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