Chocolate Chip Caramel Dip

I have two lists of food I’d like to make.  On one list of things I can make at any time and another list of items that I can’t trust myself to be around for 12 hours a day.  Chocolate Chip Cookie Dough Dip has been on the second list for over a year.  I finally had a perfect opportunity to make it for a Super Bowl party.  We had a few errands to run right before the party and since this dip would travel nicely it beat out the other treats that I’ve been eyeing.


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I’ve been wanting to make as much from scratch as possible so that when I came home from the grocery store without the chocolate chips I decided to try my hand at making them.  I was surprised by how easy and fast this whole process was.  I paired the dip with graham crackers and they were gobbled up at the party.   Next time I think I’ll add some pretzel sticks to the sides since the salt would go nicely with the caramel.


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Homemade Chocolate Chips

From Heavenly Homemakers

The chocolate chips were still a little bitter when I put them in the fridge. At 2 hours I took a taste and they were sweet but a little gritty I tried these twice and they came out gritty both times. I’m not sure how to fix it. 


Commitment Level: These take about 20-30 minutes of hands on time and then chill for a few hours. You only need two dishes the double boiler to melt the coconut oil and a baking dish to cool the chocolate in.


1/2 cup cocoa powder
3/4 cup sugar
1 cup coconut oil (or butter if you’d like)
1 teaspoon vanilla


1. Combine the 1/2 c cocoa, 3/4 c sugar and 1 c coconut oil into a small glass bowl over a small saucepan filled with water over medium high heat. Stir almost constantly for 10-15 minutes until the coconut oil melts and the sugar dissolves.


2. Once the combination is completely melted pour into a parchment lined 8x8 baking dish (or bigger if you want thinner chips). Move the dish into the fridge for about 2 hours or until completely solid.


3. Store in an airtight container ( I stuck them in the freezer to reduce temptation)


Nutritionals for coconut oil (10 servings) Cals: 257, Fat: 22, Carb: 17, Fiber: 1, Protein: 1


Nutritionals for butter (10 servings) Cals: 232, Fat: 19, Carb: 17, Fiber: 1, Protein: 1


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Caramel Dip

From Tasty Kitchen

The cookie dough dip wasn’t exactly cookie dough, it was more caramel then cookie dough but it was incredibly decadent and delicious.


Commitment Level: It was pretty easy to put together and didn’t take too many dishes.  Also it stored nicely and was easy to make ahead of time and travel with.


1/2 cup (1 stick) butter

1/3 cup brown sugar

  • 1 teaspoon vanilla
  • 1 8 oz block cream cheese
  • 1/2 cup powdered sugar

1/2 cup chocolate chips


1. Melt the stick of butter over medium heat in a small saucepan.  Once the butter is melted add the 1/3 c brown sugar.  When the brown sugar is completely melted and starts to bubble take it off the heat and then stir in 1 t vanilla.


2.  Combine the 8 oz cream cheese and 1/2 c powdered sugar in the bowl of a stand mixer.  Mix on low for about a minute or so.


3.  Pour the butter mixture into the bowl of the stand mixer and mix with the cream cheese mixture until combined.


4.  Transfer the dip into a bowl or Tupperware.  Store in the freezer it can stay good for at least a week.


Nutritionals: Not doing it, let’s just classify this as a sometime food to be shared with a lot of people!