Double Chocolate Gems

Double Chocolate Gems
43
4 Reviews
Bite into these double chocolate cookie tarts and your tastebuds will say WOW!
10 min
Prep Time
1:05
Total Time
36 servings

Ingredients

1 (12-ounce) package (2 cups)
mini real semi-sweet chocolate chips
1/2 cup
Land O Lakes® Butter
3/4 cup
sugar
2
large Land O Lakes® Eggs
1/2 cup
all-purpose flour
1 teaspoon
vanilla

Directions

  1. Heat oven to 375°F. Melt 1 cup chocolate chips and butter in 1-quart saucepan over low heat, stirring occasionally, until smooth. Pour into medium bowl; cool 5 minutes.
  2. Add sugar and eggs to cooled chocolate; mix well. Gradually stir in flour. Stir in remaining chocolate chips and vanilla.
  3. Place foil or paper mini muffin cups (1 1/4-inches wide at bottom) into mini muffin pans. Spoon chocolate mixture into each cup, filling 3/4 full. Bake for 10 to 13 minutes or until center is set. Cool completely.

Recipe Tips

- If you don’t have a mini muffin pan, use foil (NOT PAPER) mini muffin cups and place onto ungreased cookie sheet. Fill as directed. Bake for 9 to 11 minutes.

Foil mini muffin cups vary in size. Measure across the bottom of the cup to make sure you have the correct size for specified baking time.

Smaller mini muffin cups (1-inch wide at bottom) will yield 4 dozen gems. Bake as directed.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 gem)

Calories
80
Cholesterol
20mg
Carbohydrates
12g
Protein
1g
Fat
5g
Sodium
25mg
Dietary Fiber
<1g

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Recipe Comments and Reviews

Rating

I used regular muffin size muffin cups which worked well. I wouldn't use paper though because it may stick. The chocolate gems were chocolaty and good.

Posted July 21, 2009 by Tessa

Rating

I made these very easy to make but they were as hard as a golf ball

Posted November 25, 2008 by lisa

Rating

I have used 1 cup peanut butter chips added last and also white chocolate chips for a change.

Posted August 28, 2008 by christina

Rating

YOU CAN PUT ALMOST ANYTHING IN PLACE OF CHOCOLATE CHIP'S.

Posted August 11, 2008 by Joanne

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