2-Ingredient Maple Syrup Chocolate Chips
Dark chocolate chips sweetened with maple syrup? Now there's a special treat! Be forewarned, however, that these are dark... maybe like an 80% dark chocolate bar. If that is too dark for your taste you can experiment with a bit more maple syrup. These chocolate morsels are perfect in cookie bars, banana ice cream, chocolate chip ice cream, peanut butter date paste and so much more (links below)!
Recipe adapted from: Amy’s Healthy Baking and Wikihow
Other Recipe Uses For Chocolate Chips:
- Cookie Bars
- Honey Peanut Butter Cookie Bars
- Chocolate Chip Coconut Ice Cream
- Peanut Butter Date Caramel (chocolate chips aren’t in the recipe, but they could be)
- Chocolate Peanut Butter Banana Ice Cream
- Pancakes with Berry Ice Cream
Ingredients
- 4 oz baking chocolate
- 1/4 c maple syrup
Directions
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Line a baking sheet with parchment paper, wax paper, or a silpat.
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Chop baking chocolate into smaller pieces, making it easier to melt.
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Place the chocolate chunks and maple syrup into a small pot. Heat the pot over medium-low heat.
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Stir the ingredients often until everything has melted and mixed together.
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Pour the chocolate onto the parchment paper and spread into a thin even layer.
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Put the baking sheet in the freezer for about 30 minutes until the chocolate has formed a stiff chocolate sheet.
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Remove the chocolate sheet from the parchment paper and place onto a cutting board.
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Using a sharp knife slice chocolate sheet into tiny chocolate chunks.
- Keep chocolate chunks in an air-tight container or ziplock and store in the freezer until ready to use.
Sounds good, thanks for the idea
I’ll try that!