Chocolate Banana Ice Cream

Chocolate Banana Ice Cream

It’s time for another super easy banana ice cream. This time, it’s chocolate banana ice cream. Simple, delicious and healthy. It’s a combination we all adore.

I’ve shared my recipes for chocolate mint banana ice cream and for chocolate chip raspberry banana ice cream before. This one is much easier, as you probably have all the ingredients on hand.

If you don’t have any frozen banana slices, make some first. Slice a ripe banana, spread out the slices on the cutting board, and freeze for at least an hour. Waiting for them to freeze is the longest part of the recipe.

If you have previously frozen banana slices, and they’ve been in the freezer for more than a day, take them out of the freezer and defrost for 5-10 minutes. They’ll blend better this way. You don’t need to defrost banana slices that haven’t been in the freezer that long. They’ll be fine.

Put about a banana and a half’s worth of slices per person in your food processor. Don’t try to make a huge batch – you can’t refreeze this ice cream. It will solidify too hard if you do. Banana ice cream is something you make because you want it right now, not later.

Add about a tablespoon of ground chocolate or chocolate drink mix. The better the quality, the better the banana ice cream will turn out. I like to use Ghirardelli’s ground chocolate. I keep the big container on hand because it makes good hot chocolate too. You could probably make this work with Ovaltine or Quik, but I haven’t tested them. Their chocolate flavors aren’t strong enough for me.

chocolate and banana in food processor

Use the food processor on the pulse setting. Running it too long will be too hard on the motor. Besides, the bits of banana will climb out of the reach of the blades, and you have to knock them down sometimes. Keep this up until the chocolate banana ice cream is smooth.

Serve immediately. You can add toppings if you want, or drop a bit of fruit in at the very end so that you get chunks of fruit in your ice cream.

I have just one kid who doesn’t love this. It’s strange. She loves bananas. She loves frozen bananas. And she loves chocolate. But she doesn’t like chocolate banana ice cream. I don’t get it. But since the rest of my kids adore this, I’ll keep making it. The one who doesn’t like it can snack on the frozen banana slices.

Chocolate Banana Ice Cream

Chocolate Banana Ice Cream
  • 1-1/2 frozen bananas, sliced
  • 1 tbsp ground chocolate
  1. If your bananas have not already been frozen and sliced, slice them, put the slices on a cutting board, and freeze for at least one hour.

  2. If your bananas have been frozen for more than a day, take them out of the freezer and defrost for 5-10 minutes before proceeding.

  3. Place frozen banana slices in food processor, approximately one and a half banana's worth per person. Do not make more than you plan to serve immediately.

  4. Add one tablespoon of ground chocolate per person.

  5. Use the pulse setting of the food processor to blend the bananas. Knock down the bits that climb out of the range of the blades. Continue pulsing food processor until chocolate banana ice cream is smooth.

  6. Optional: Add choice of fruit chunks and give a quick pulse of the food processor to add to ice cream.

  7. Serve immediately. Leftovers do not freeze well.

Dark And White Chocolate Drizzled Caramel Popcorn

Dark And White Chocolate Drizzled Caramel Popcorn

Caramel popcorn is a great treat, but when you want to take it to the next level, you add chocolate. This takes it from a fun treat to something wonderfully decadent. This dark and white chocolate drizzled caramel popcorn takes some time to make, but your family will love it.

The part that takes the longest is making the caramel popcorn. It’s not really all that difficult, but it is time consuming. If you want an easy cleanup, you may want to get one or two of those disposable aluminum roasting pans. The high edges will help when you need to stir the popcorn. Any roasting pan will do the job if you have one.

Start by making the popcorn. I used my Stir Crazy popcorn popper. It took two rounds to make as much as I wanted. Put the popcorn into your roasting pan as you make it so that you can see when you have enough. This way it’s ready to go when your caramel is hot. Do not line it with aluminum foil… the caramel will stick too much to it and make stirring very difficult. It’s not worth the trouble.

Once the popcorn is made, start on the caramel and preheat your oven to 250 degrees F.

Melt one cup of butter in a saucepan. Add two cups of brown sugar, half a cup of corn syrup, and a teaspoon of salt. Bring this whole thing to a boil. Stir constantly so that it mixes well as it comes to a boil.

caramel ingredients

Once all of this is boiling, stop stirring and allow to boil for 4 minutes. Remove from heat and stir in baking soda and vanilla extract.

Pour the hot caramel all over the popcorn. Quickly stir the popcorn and caramel together. The caramel will not perfectly coat the popcorn at this time – that’s a part of what happens while you cook this in the oven.

caramel popcorn

Place the caramel popcorn in the oven and bake for one hour, removing from the oven every 15 minutes to give it a good stir. This will help coat the popcorn more thoroughly.

Allow the popcorn to cool. Break apart the chunks once it has cooled.

Now you get to add the chocolate! Spread the popcorn out in a single layer. You can spread it on a baking sheet lined with parchment paper at this point, and cleanup will be easier. I kept some of my popcorn as plain caramel corn, which made it easier to spread out. Besides, caramel popcorn without chocolate is yummy too!

Melt a half cup of white chocolate with a teaspoon of coconut oil in 30 second increments in your microwave, stirring between rounds until smooth. Drizzle the white chocolate back and forth across the popcorn.

white chocolate caramel popcorn

Do the same with the dark chocolate. I used a spoon to make it easier to drizzle the chocolate.

dark chocolate caramel popcorn

The chocolate will harden if leave it out, but if you want to speed things up, pop the baking sheet into the refrigerator for a half hour or so. It’s not a good place to store popcorn, though. Not that your family is likely to give you a chance to store the popcorn once they see it.

Dark And White Chocolate Drizzled Caramel Popcorn

Dark And White Chocolate Drizzled Caramel Popcorn
  • 3/4 cup popcorn kernels
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate
  • 1/2 cup dark chocolate
  • 2 tsp coconut oil, divided
  1. Pop the popcorn. This may take more than one round, depending on how you make it. Place popped popcorn in a roasting pan and put aside. You may need two pans to make stirring easier.

  2. Preheat oven to 250 degrees F.

  3. Make the caramel. Melt butter in a saucepan over medium heat, then add brown sugar, corn syrup, and salt. Stir constantly until this mixture comes to a boil.

  4. Allow mixture to boil for 4 minutes without stirring.

  5. Remove from heat and add in baking soda and vanilla extract. Stir well, then pour over the popcorn. Stir the popcorn well to start coating. Coating will not be complete at this stage.

  6. Place popcorn in oven and bake for one hour. Remove from oven every 15 minutes and give the popcorn a good stir. This will help coat the popcorn more evenly.

  7. Remove from oven and allow popcorn to cool. Break up the large chunks of caramel popcorn when it is cool.

  8. Spread the caramel popcorn out in a single layer on a baking sheet covered in parchment paper.

  9. Melt the white chocolate with 1 tsp of coconut oil in a bowl. Use the microwave in 30 second increments, stirring between rounds. Drizzle melted white chocolate across the caramel popcorn using a spoon.

  10. Melt the dark chocolate with 1 tsp of coconut oil in a bowl. Use the microwave in 30 second increments, stirring between rounds. Drizzle melted dark chocolate across the caramel popcorn using a spoon.

  11. Allow chocolate to solidify. You can speed this up with about 30 minutes in the refrigerator, but do not store the popcorn in the fridge. Move into a serving bowl or storage container when the chocolate is solid.

Strawberry Lemonade Bark

Strawberry Lemonade Bark

I’ve been spending some time thinking about what treats to make for my family for Valentine’s Day. My kids are a little spoiled when it comes to decent quality chocolate – they can’t stand the cheap stuff sold in heart boxes by most companies this time of year. I can’t say I blame them – most of that is pretty awful.

This year I decided to start out with some strawberry lemonade bark. I like the color combination that white chocolate and freeze dried strawberries bring for a Valentine treat. Like any other chocolate bark, it’s also very easy to make. I used white chocolate chips because they work well enough for this kind of treat.

Strawberry Lemonade Bark supplies

I chose a combination of lemon extract and citric acid for the lemonade flavoring in the white chocolate. The lemon extract gives the flavor a good start, and the citric acid brings a nice tartness to the chocolate.

Amounts don’t have to be precise. Taste the white chocolate as you add in the lemon extract and citric acid so that you get the right tartness for your preferences. I like thinks pretty tart, but my youngest daughter hates anything sour so I have to be careful.

Mix the lemon extract and citric acid into the melted white chocolate thoroughly. The citric acid takes some work to mix in smoothly, but it’s worth it.

Once the white chocolate is sufficiently lemony for your tastes, spread it in a thin layer on a parchment paper covered baking sheet. This doesn’t have to be perfectly smooth – chocolate bark looks good with a little roughness. Make sure no sections are too thick.

spread lemon chocolate

Sprinkle the freeze dried strawberries all over the white chocolate. The large pieces can be moved around so they aren’t too thick in any one area. Tap them lightly into the chocolate so that they stay in place.

strawberries on lemon chocolate

There will be strawberry powder in the bottom of the bag. I did what I could to sprinkle the powder over as much of the chocolate as possible. It gives a nice color and flavor to those areas not covered by larger pieces.

Refrigerate for one hour, then break into serving size chunks.

Strawberry Lemonade Bark broken

You could also do this in molds, but I like the rough look of broken bark. Amazon carries a nice selection of heart shaped silicone molds for chocolate.Strawberry Lemonade Bark

Strawberry Lemonade Bark
  • 11 oz white chocolate chips
  • 1 tbsp lemon extract
  • 1/2 tsp citric acid or to taste
  • 0.52 oz bag freeze dried strawberries
  1. Prepare a baking sheet by covering it with parchment paper.

  2. Melt white chocolate chips in microwave using 30 second increments and stirring between rounds. Chocolate should become smooth.

  3. Mix lemon extract into melted white chocolate and stir thoroughly to combine. Add citric acid to taste.

  4. Spread white chocolate in a thin layer over the baking sheet.

  5. Sprinkle freeze dried strawberries over the white chocolate, moving large pieces as needed for a good distribution. Use strawberry dust in package as well. Tap large strawberry pieces lightly into chocolate.

  6. Refrigerate for one hour to solidify chocolate. Break into chunks and serve.

Chocolate Covered Marshmallow Pretzels

Chocolate Covered Marshmallow Pretzels

Ever have one of those days where you just look at an ingredient in your pantry and wonder what to do with it? That happened to me the other day. I bought some marshmallow fluff on a whim a few weeks ago, and nothing had happened with it yet. It was time. I looked around the pantry for a little, and settled on chocolate covered marshmallow pretzels.

As with any chocolate dipped treat, these are pretty easy to make. The most important thing to do is make sure that you freeze the pretzels well after dipping them in the marshmallow fluff. The whole thing goes a lot better if the fluff is frozen solid.

The other thing to remember is that it is very easy to break pretzel rods. Marshmallow fluff is stiff enough to do that if you aren’t careful during the dipping process.

I chose pretzel rods because they’re easy to hold after dipping. If you want to do this with pretzels in the traditional knot, I’d suggest spooning the fluff onto them and coating the whole thing.

The first few pretzel rods were simple to dip. Poke them into the fluff, pull them back out, and they’re nicely coated. Allow a generous portion of marshmallow fluff to remain on the pretzel, or the other flavors will overwhelm the marshmallow.

marshmallow fluff with pretzel

After those first few, however, the fluff needs a good stir, and you’ll probably need to use a spoon to get the fluff onto enough of the pretzel rod.

Place each fluff dipped pretzel rod onto a baking sheet covered in parchment paper. Work quickly, as the marshmallow fluff will slowly puddle to the sides of the pretzels. Freeze as soon as possible for at least an hour.

fluff dipped pretzels

Prepare a second baking sheet by covering it with parchment paper. You can’t reuse the one that the pretzel rods covered in marshmallow fluff are on in the freezer right now – the fluff will sometimes remain behind as you pick up the rods to dip in chocolate. It’s much neater to use a second baking sheet instead.

Melt your chocolate in the microwave in 30 second increments with some coconut oil to help it run more smoothly. Stir between rounds until the chocolate is smooth.

Check on the frozen pretzel rods. If the marshmallow fluff pulls smoothly off the parchment paper, they’re ready for dipping. If it sticks, they need more time.

Working quickly, dip each pretzel rod in the chocolate and place on the second baking sheet. Cover the marshmallow fluff section completely. Add sprinkles if desired. If the marshmallow fluff starts sticking, they need to go back into the freezer for at least 10-15 minutes before you continue dipping. Place all the rods into the refrigerator or freezer once you’re done dipping them to solidify the chocolate.

Chocolate Covered Marshmallow Pretzels

Eating these chocolate covered marshmallow pretzels frozen is the most fun. The marshmallow fluff is nicely chewy when frozen. They taste great at room temperature too. Marshmallow fluff will try to escape out of any gaps in the chocolate if you keep these at room temperature.

Chocolate Covered Marshmallow Pretzels

Chocolate Covered Marshmallow Pretzels
  • 10 pretzel rods
  • 1 container marshmallow fluff
  • 8 oz chocolate chips
  • 2 tsp coconut oil
  1. Prepare two baking sheets by covering them with parchment paper. You will need one for the first part of this recipe, and the second later on.

  2. Dip each pretzel rod in the marshmallow fluff. The fluff will need to be stirred regularly with a spoon, and you may need to use a spoon to spread the fluff further onto the pretzel rods. Place each one on the first baking sheet, making sure the fluff covered portions do not touch.

  3. Freeze them for at least one hour, or until the marshmallow fluff pulls cleanly off the parchment paper when the pretzel is picked up.

  4. Melt the chocolate chips and coconut oil together in the microwave in 30 second increments, giving a quick stir between rounds, until smooth.

  5. Working quickly, dip the frozen fluff covered pretzel rods in the chocolate. Cover the marshmallow fluff completely. Add sprinkles if desired. If the fluff starts to stick to the parchment paper, put them back into the freezer for 10-15 minutes, then continue dipping.

  6. Refrigerate or freeze the chocolate covered marshmallow pretzels to solidify the chocolate. These can be served frozen or at room temperature.

Chocolate Covered Popcorn With Nerds

Chocolate Covered Popcorn With Nerds

Popcorn can be a nice, healthy treat. Well, healthy until you coat it with chocolate and add in a bunch of Nerds candy. Then, maybe not so healthy. But healthy isn’t the point of making chocolate covered popcorn with Nerds. Fun is.

This was made as a fun surprise for my kids. They had no idea that I had made it until I pulled it out of the cabinet. That’s one of the fun parts of having kids in school – they’re easy to surprise because they aren’t always home with you. They already know I like Nerds with chocolate ever since I made the Chocolate Covered Marshmallow Monsters, which also had Nerds as a topping.

I used dark chocolate for this recipe because it’s my favorite. If you want to go for looks, try it with white chocolate. The Nerds should show up better that way too.

I made a bunch of popcorn with my Stir Crazy popcorn popper. That leaves a little oil on the popcorn, but really not enough to notice. I wouldn’t recommend using store bought microwave popcorn for this recipe as I’m not at all sure what the butter flavoring would do to the taste.

If you really want to microwave your popcorn, you can prepare plain popcorn for the microwave. Pour about a quarter cup of popcorn kernels into a lunch size paper bag. Fold the end over a time or two and place in the microwave. Cook about as long as you would store bought microwave popcorn – maybe two minutes. You’ll know it’s done when the popping slows down enough.

Don’t burn popcorn in the microwave. My daughter has a friend who prefers it that way and did it once at my house. We had to open all the windows on a cool day because it smelled so awful. She was happy, though. I tried some, and it tasted as bad as it smelled.

When you have enough popcorn made, it’s time to prepare the chocolate. Place the popcorn in a large bowl, bigger than it looks like the popcorn needs. You’ll be doing a lot of stirring.

Melt the chocolate in the microwave in 30 second increments, stirring between rounds, until it’s completely melted. Pour over the popcorn and stir a few times.

Chocolate on popcorn

Add in the Nerds candy after those first few stirs. Now you really want to stir things up, so that the popcorn is thoroughly coated.

chocolate popcorn with Nerds

If you’re using dark chocolate, you won’t be able to see the Nerds in there very well. That’s okay – you’ll still taste them, and that’s all you need.

Spread the chocolate popcorn out on a baking sheet that has been covered in parchment paper. The better you spread it out, the easier it will be to break into chunks later. Refrigerate until the chocolate has solidified, perhaps 15-30 minutes.

chocolate popcorn cooling

Break up the clumps and put into a container. I used an old gallon pickle jar I had around the house. They’re pretty useful sometimes, so I keep a few.

The chocolate covered popcorn with Nerds was a big hit with the kids. We adults liked it too.

Chocolate popcorn with Nerds

Chocolate Covered Popcorn With Nerds
  • 5 cups popped popcorn
  • 8 oz dark chocolate chips or chopped into small pieces
  • 2 oz Nerds candy
  1. Place popcorn in large bowl with plenty of room for mixing. Cover a baking sheet with parchment paper.

  2. Place chocolate in small bowl and melt in 30 second increments until completely melted. Stir between rounds.

  3. Pour melted chocolate over popcorn and give a quick stir to lightly coat popcorn.

  4. Add in Nerds and keep stirring popcorn until thoroughly coated.

  5. Spread chocolate popcorn on covered baking sheet as well as possible. Refrigerate 15-30 minutes, or until chocolate has solidified.

  6. Break up large chunks of popcorn and place in storage container or serving bowl. Enjoy.

Recipe Notes

You can be very approximate with measurements in this recipe. It's very flexible.

Delicious Chocolate Chip Cranberry Banana Bread

Delicious Chocolate Chip Cranberry Banana Bread

I love banana bread. It’s one of the great uses for bananas that have ripened a little too far. The one thing that makes it better is adding chocolate… hence, chocolate chip cranberry banana bread.

Banana bread and banana ice cream are the two reasons I keep so many bananas in my freezer. Either recipe can use frozen bananas. You just have to defrost them for a while to make banana bread. Defrosted bananas are even mushier than overripe bananas, but that’s fine for this kind of recipe.

You can, of course, also simply use overripe bananas without freezing them first. The only reason I use frozen ones as often as I do for this recipe is that I’m not always in the mood to make something when I realize my bananas are overripe. You know how fast that happens.

You can freeze bananas in their peels if you’re making banana bread out of them. Don’t do that for banana ice cream, though. Sliced frozen bananas work for either recipe, so if I have the time, I usually slice the bananas before freezing.

Banana bread is definitely not necessarily healthy. While it has bananas, it also has a lot of added sugar. It still makes a pretty good breakfast as well as a dessert.

You want about 3-6 overripe bananas for this recipe. That’s the other reason I love using frozen bananas – it’s not always easy to get that many overripe bananas when I want to do this. There are times when I buy bananas and for some reason my family ignores that whole bunch, but most of the time I only get one or two overripe bananas at a time. That’s not enough for this bread.

The exact number of bananas you’ll need for this recipe depends on how big the bananas are and how much banana flavor you want in the bread. Aim for about 2 cups of bananas after they’ve been mashed if you really need a measurement. I’ve gone as low as three bananas with good results.

overripe bananas

The chocolate chips in the banana bread aren’t strictly necessary, but they are good! You could also add nuts if you like. I don’t because one of my kids absolutely hates nuts. Not allergic, thank goodness, just doesn’t like them. The dried cranberries give a nice extra flavor to the bread that goes very well with the chocolate.

If I want to improve things just a little, I replace some of the regular flour with whole wheat flour. This doesn’t change the taste that much so long as it’s less than half the total flour, but I like to think that it’s a little bit healthier.

Start out by defrosting any bananas that need to be defrosted. This may take an hour or so. Flip the bananas over occasionally as they defrost – it goes more quickly that way.

When you’re ready to get started, preheat your oven to 350 degrees F.

Peel all the bananas you’re using in the recipe and place in a bowl. Defrosted bananas will just kind of slide out of their peels. They’ll look unappetizing, but the taste is just fine. Mash the bananas and put aside.

Combine the flour, baking soda and salt in a large bowl. Stir gently to combine. No mixer yet unless you need a cloud of flour all over your kitchen.

In another bowl, cream together butter and brown sugar. Add the eggs, vanilla and mashed bananas and blend. Pour this mixture into the flour mixture.

Do not overmix this part. You just want to moisten the entire flour mixture. Stirring with a spoon or spatula may go better than using your mixer.

Add the chocolate chips and cranberries, and stir in with a spoon.

banana bread - add chocolate chips

Pour into a lightly greased loaf pan. Bake for 60-65 minutes in the oven. Check for doneness with a toothpick. It should come out clean… unless it hits a chocolate chip. Melted chocolate doesn’t mean the banana bread isn’t done, of course. Test the banana bread in a couple places if you aren’t sure that it’s done.

Allow to cool for at least 10 minutes before moving the loaf to a wire rack to finish cooling. Or be lazy and serve the chocolate chip cranberry banana bread straight from the loaf pan.

Delicious Chocolate Chip Cranberry Banana Bread

Chocolate Chip Cranberry Banana Bread
  • 3-6 mashed, overripe bananas
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs, beaten
  • 1/2 cup chocolate chips
  • 1/3 cup dried cranberries
  1. Defrost bananas if frozen. This should take about an hour if the bananas are still in the peels, less time if they are sliced.

  2. Preheat oven to 350 degrees F after bananas have defrosted.

  3. Peel and mash all bananas. Put aside.

  4. Combine flour, baking soda and salt in a large bowl.

  5. Cream together brown sugar and butter. Mix in vanilla, eggs and mashed bananas. Blend well.

  6. Add banana mixture to flour mixture. Stir in until moistened. Add in chocolate chips and dried cranberries, and stir.

  7. Grease a loaf pan and pour in banana bread dough. Bake for 60-65 minutes in oven, or until a toothpick comes out clean after being inserted in the middle. Cool for 10 minutes before removing from the loaf pan.

Chocolate Dipped Marshmallows With Peppermint


Chocolate Dipped Marshmallows With Peppermint

My husband loves to get peppermint candy canes for Christmas. He doesn’t usually eat them, but they’re the traditional type, and so he really wants them in the house. The only problem is that I’m not that fond of them, and neither are the kids. They’d rather have the various flavored candy canes. And so I have to find something to do with the peppermint ones. The first thing I decided to make with them this year was some chocolate dipped marshmallows with peppermint.

These are extremely easy to make. The marshmallow size doesn’t matter. I used giant ones because I had them on hand, but regular marshmallows would work fine too. Miniature marshmallows might be a bit tedious to use.

This would also work well with white chocolate. More of a peppermint in snow kind of look maybe as well. Personally, I like dark chocolate, so that’s where I went with this.

Unwrap the peppermint candy canes and place inside a ziploc bag. Crush them with a rolling pin or mallet. Don’t crush them too fine – you want small chunks, not just powder. Pour into a bowl.

crushed candy canes

Melt your chocolate and some coconut oil in the microwave, using 30 second increments. Stir between rounds until chocolate is smooth.

Dip one end of the marshmallows in the chocolate, then dip it into the crushed peppermint candy canes. I just did the tops and a little along the sides. You can dip the whole thing if you want, but I like the look of it this way.

dip marshmallows chocolate peppermint

Refrigerate for a half hour to an hour or until the chocolate has solidified.

The last few marshmallows probably won’t look as cute as the first ones, as you get more into the peppermint dust rather than the peppermint chunks. Don’t worry – they’ll still taste fine. If you’re going for presentation, give the ones that don’t look as good to the kids or eat them yourself. You know kids only care so much about how a treat looks, so long as it tastes good.

If you want to get a little extra fancy with the flavor, you can add some peppermint extract to the chocolate to intensify the whole peppermint flavor. This would make more of a peppermint bark on marshmallow kind of thing.

Chocolate Dipped Marshmallows With Peppermint

Chocolate Dipped Marshmallows With Peppermint
  • 6 peppermint candy canes
  • 10 oz chocolate chips white, milk or dark
  • 1 tbsp coconut oil
  • 1 bag large marshmallows (you won't use all of them)
  1. Cover baking sheet with parchment paper.

  2. Unwrap peppermint candy canes and place in ziplock bag. Lightly crush with a rolling pin or mallet. Pour into bowl.

  3. Combine chocolate chips and coconut oil in a microwave safe bowl. Melt in 30 second increments. Stir between rounds until smooth.

  4. Dip marshmallows in chocolate, then in crushed peppermint candy canes. Place peppermint side down on parchment paper.

  5. Refrigerate until chocolate is solid.

Recipe Notes

It may help to let chocolate partially solidify before dipping the marshmallows in peppermint. Don't let it get too hard.

The Great Big List Of Wonderful Homemade Chocolate Treats For Christmas

The Great Big List Of Wonderful Homemade Chocolate Treats For Christmas

Christmas is one of my favorite times of the year. When else do I have such an acceptable excuse to make things with chocolate in them? Sure, people will accept chocolate treats at any time of year, but there’s extra enthusiasm when you make homemade chocolate treats for Christmas.

Homemade chocolate treats are popular at just about any holiday gathering. Desserts are always more fun to bring than side dishes. Get good at a special treat, and people will expect you to bring it.

They also make wonderful and inexpensive gifts. You can give homemade chocolate treats to family, friends, and neighbors who you don’t want to spend a lot on, but want to give them something.

Roundup Christmas Cookies


Cookies are the classic homemade chocolate treat for Christmas. They’re probably why Santa is so fat. Hey, he has to blame something, and Mrs. Claus says it’s not her fault.

Cookies are lots of fun to make, especially when you get the whole family involved. Some of these recipes don’t even involve actual baking, which is great when you want to keep things simple.

No-Bake Eggless Chocolate Salami by All That’s Jas

Chocolate Ganache Filled Sugar Cookie Cups by Happy Deal – Happy Day!

Chocolate Covered Oreos – Christmas Version! by Happy Deal – Happy Day!

Kalter Hund by Allergy Girl Eats

OREO Cool Mint Cookie Balls Recipe by 3 Boys And A Dog

5 Ingredient Chocolate Chip Cookies by 3 Boys And A Dog

No Bake Chocolate Peanut Butter Sandwich Cookies by 3 Boys And A Dog

Brownie Mix Crackle Cookies by The Baking Fairy

Mini Chocolate Chip Snowball Cookies by The Baking Fairy

Easy Low Carb Peanut Butter Chocolate No Bake Cookies Recipe by Wholesome Yum

Sugar-Free Low Carb Chocolate Chip Cookies by Wholesome Yum

Gingerbread Biscotti With Chocolate and Sea Salt by Savory Tooth

Oreo Peanut Butter Bars With Chocolate Chips by Savory Tooth

Chocolate Cherry Cookies by Creative Homemaking

Andes Mint Cookies by Creative Homemaking

Winter Wonderland Chocolate Dipped Oreos by The Monday Box

Double Dipped Chocolate Shortbread by The Monday Box

Chocolate Chocolate Chip Shortbread Cookies by The Monday Box

Very Chocolate Chanukah Gelt Cookies by The Monday Box

Salted Caramel Peanut Butter Cookie Cups by Who Needs A Cape?

Roundup Christmas Cakes

Cakes, Cupcakes, Brownies, And Muffins

I so love a good chocolate cake, and I don’t make nearly enough excuses to make them. The holiday season is a great time to bake a cake or cupcakes to serve to your guests.

Ooey Gooey Chocolate Cake Recipe by Happy Deal – Happy Day!

Gluten Free Mint Chocolate Chip Cupcakes by 3 Boys And A Dog

Chocolate Mint Oreo Cupcake Recipe by 3 Boys And A Dog

Peppermint Bark Layer Cake by The Baking Fairy

Chocolate Bundt Cake by Happy Foods Tube

Low Carb Paleo Keto Chocolate Mug Cake Recipe by Wholesome Yum

Double Chocolate Muffins by The Midlife Mamas

Chocolate Coconut Cake by Dinner at the Zoo

Chocolate Reese’s Peanut Butter Brownies by 3 Boys And A Dog

Chocolate Mint Brownies by My Organized Chaos

Roundup Christmas Fudge


I love fudge. My stepmother is the one in our family who usually brings fudge to the party, so I haven’t experimented with it much myself. Homemade fudge is a great treat to bring for Christmas and other family gatherings.

Beer and Pretzels Fudge by Nomageddon

World’s Best & Easiest Chocolate Fudge! by Inspiring Savings

Easy Chocolate Christmas Fudge Recipe by Tweenhood

Chocolate Peanut Butter Fudge by Dinner at the Zoo

Rocky Road Fudge by Dinner at the Zoo

White Chocolate Fudge by My Organized Chaos

Roundup Christmas Candy


Chocolate candies are my own favorite homemade chocolate treats for Christmas. I especially enjoy making homemade truffles. I have a number of recipes I need to post here.

Chocolate candy is so much fun to make, and it always impresses people. Most people are used to having people bring cookies over for Christmas, not chocolates! They can cost a bit more than cookies to make, but a good truffle or other chocolate candy is soooo satisfying to make, give, and eat.

Crunchy Raspberry Chocolate Chunks by Gimme Chocolate

Homemade Pomegranate Truffles Recipe by Gimme Chocolate

Chocolate Popping Frogs by Gimme Chocolate

White Chocolate Bark by Aileen Cooks

Christmas Chocolate Bark With Coconut by Happy Foods Tube

Candy Cane Chocolate Bark by Drugstore Divas

5-Ingredient Sugar-Free Chocolate Nutella Truffles by Wholesome Yum

Oreo Truffles by Cincy Shopper

Chocolate Raspberry Truffle Bites Recipe by Ann’s Entitled Life

Caramel and Chocolate Pretzel Rods by Cincy Shopper

Chocolate Covered Cherries Recipe by Cincy Shopper

Coconut Truffles by Cincy Shopper

Peanut Butter Meltaways by Cincy Shopper

Crock Pot Candy by Dinner at the Zoo

Peanut Butter Lumps of Coal Recipe by Ann’s Entitled Life

Chocolate Cashew Clusters by Ann’s Entitled Life

Homemade Buckeyes by Joyfully Thriving

Peanut Cluster Candies by Joyfully Thriving

Custards And Puddings

One of the best parts about serving custards and puddings is figuring out how to present them. Putting them into individual containers or serving pudding as a part of a trifle can really bring out the delightfulness of this treat.

Paleo Pots De Creme With Orange Extracts by Noshtastic

Oreo Cookies Chocolate Trifle by Dancing Through The Rain

Pretzel Chocolate Pots by Slow The Cook Down


Is it really Christmas if you don’t have hot chocolate around? Admittedly, in my area it’s often not cold enough to matter at Christmastime, but for many people, hot chocolate is the perfect way to warm up after coming in from the cold. It’s a great treat to serve guests.

Peppermint White Hot Chocolate Recipe by Centsable Momma

Spicy Hot Chocolate by A Cookie Named Desire

Tiramisu Hot Chocolate by A Cookie Named Desire

More Fun Homemade Chocolate Treats For Christmas

Some homemade chocolate treats really don’t fit into any of these categories, but they’re fun to share at Christmas anyhow.

Easy Chocolate Gluten-Free Tart With Caramel by Fearless Dining

Chocolate Fruit Dip by Dinner at the Zoo

Polar Bear Donuts by My Organized Chaos

Share Your Favorite Homemade Chocolate Treats For Christmas

What are your must-have homemade chocolate treats for Christmas? Anyone care to share?

Nutty Frozen Yogurt Bark

Nutty Frozen Yogurt Bark

I love it when I can add chocolate to healthy treats. It makes them a little more fun, and it doesn’t take a lot of chocolate to add a lot of flavor. This nutty frozen yogurt bark makes a great snack for kids and adults.

This is also easy to adapt to the tastes of various children. It makes a healthier after school snack than many other things do. My kids like them even when the weather turns cool. Kids and frozen treats – they just go together.

This is a wonderful way to keep your snacking healthier too. I like my trail mix with dried cranberries, so that’s the one I chose at the store. It’s nice having snacks around that are good for me, rather than all those so-tempting unhealthy snacks.

This is one of those fun recipes where exact measurements don’t matter. A little extra of this, a little less of that – it pretty much all works.

I love recipes like that. They’re fun to play with.

Start out by lining a baking sheet with parchment paper.

Combine Greek yogurt with some honey in a bowl. Stir well. You can use plain Greek yogurt and skip the honey if you want, but most people will want the added sweetness. You can also stir some of the nuts into the yogurt now if you like. I just spread them across the top.

You can use regular plain yogurt rather than Greek if you want, but I think the Greek yogurt gives a better flavor.

Spread the yogurt across the parchment paper in an even layer.

spread Greek yogurt

Sprinkle trail mix and chocolate chips across the top. Lightly press into the yogurt.

spread trail mix

Freeze for two hours, then break into pieces. You can use a knife if you like, but it’s easier to break up the pieces by hand.

break up yogurt bark

Keep frozen until ready to eat. These melt very quickly.

trail mix frozen yogurt bark

Nutty Frozen Yogurt Bark
  • 2 cups plain Greek yogurt
  • 2 tbsp honey
  • 1/2 cup trail mix
  • 1 tbsp chocolate chips
  1. Line a baking sheet with parchment paper.

  2. Combine Greek yogurt and honey in a bowl. Mix well, then spread evenly across the parchment paper on the baking sheet.

  3. Sprinkle the trail mix and chocolate chips across the yogurt. Press lightly into the yogurt.

  4. Freeze for two hours.

  5. Break frozen yogurt bark into appropriately sized pieces. You can use a knife or do it by hand.

  6. Keep bark in freezer until ready to serve. It will melt quickly outside the freezer.

Raspberry Chocolate Chip Banana Ice Cream

Raspberry chocolate chip banana ice cream

The excuse to make banana ice cream is one of the few good things about bananas getting on the old side. You can make it just fine with fresh banana, but old ones need to get used up. Something that tastes like ice cream, yet is almost entirely made of fruit makes a pretty amazing treat. After looking in the fridge, I decided that this batch of bananas would be made into raspberry chocolate chip banana ice cream.

I have been fortunate enough lately to find fresh raspberries at my local dollar store. Those little containers that cost a couple bucks most of the time at the regular grocery store are only $1 at the dollar store. The one by me carries lots of produce, and it’s usually a better price than what you’d pay at the grocery store. Most of the time it’s plenty fresh. I’ve seen the occasional exception, sadly, but in general, they’re very good about their produce.

I love getting berries there. My kids gobble them up. It’s nice being able to give them a healthy treat at a good price.

We get some unusual berries there too. We tried kiwiberries from there one time. They do in fact look like miniature kiwifruits without the fuzz. They’re a little more tart too. Overall, I’ll stick with regular kiwifruits because you get more for your money.

Back to the raspberry chocolate chip banana ice cream.

We’ve had a really warm fall, and my youngest was complaining that she wanted ice cream. I wasn’t in the mood to go to the store, but we had four bananas sitting out and getting on the old side. One of me, three kids… sounded about right.

We sliced up the bananas and spread them out on the cutting board to go into the freezer. Took them out a couple hours later and threw them into my Vitamix.

Now, I’ve made banana ice cream in my dinky food processor before, and I have to say that I like that method better overall. I used my Vitamix this time because my food processor is really, really small, and can only work on about a banana at a time. That’s no good when you have kids wanting their treats now. So I used the Vitamix.

bananas in blender

I prefer the food processor because it’s easier to pulse it. Banana ice cream is hard on a blender. You can do it, but you have to make sure to pulse the blender. Turning the Vitamix on and off isn’t that much harder than pulsing a blender, but it’s just a little annoying to me. It was also a lot harder to get all the bananas into the mix. I think that’s a volume problem.

The blended bananas have to be knocked down a lot when you’re mixing a bunch of them. By the time I was ready to add in the raspberries, I decided to finish the job off by hand.

This turned out to be a really good idea. I put the banana ice cream into a plastic container, then added the fresh raspberries and chocolate chips. No need to freeze the raspberries first – I wanted them to break up just a little.

mix in raspberries

This worked out beautifully. The raspberries broke up just enough and froze as I mixed. The chocolate chips behaved like chocolate chips. The mix looked beautiful.

The real test, of course, was the kids. Me too, I suppose, but kids can be picky.

My older two loved the ice cream. They want to make this again and again.

My youngest, the one who was begging for ice cream? Hated it. She loves bananas. She loves raspberries. She loves chocolate. And she’s just contrary enough to not like the combination. That’s kids for you. Raspberry chocolate chip banana ice cream was decidedly not to her taste. She took a few bites, then gave the rest to her sister.

I’ll gladly make this again sometime regardless of one child’s opinion. I thought it was wonderful.

Raspberry chocolate chip banana ice cream

Raspberry Chocolate Chip Banana Ice Cream
  • 1 banana
  • 1 handful fresh raspberries
  • 1-2 tbsp chocolate chips
  1. Peel and slice bananas, one per serving. Spread slices out on cutting board and place in freezer for at least 2-3 hours.

  2. Remove frozen bananas from freezer. Pour into food processor. Pulse food processor until banana ice cream is smooth. You may need to knock it down off the sides regularly.

  3. Remove banana ice cream from food processor and place in a container with enough room for mixing.

  4. Add raspberries and chocolate chips. These measurements aren't precise. Throw in what looks good to you.

  5. Mix with a spoon thoroughly. Be a little gentle so that you don't completely break up the raspberries. They should break up some but not entirely.

  6. Serve immediately. This will not go well if you put the raspberry chocolate chip banana ice cream back into the freezer.


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