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Tiny cookbook offers full-sized recipes with chipits

This week's recipes include Chipits Oatmeal Cookies, Chipits Honey Pie and Chipits Baked Apples.
From the Kitchen by Joyce Walter

A cleansing of shelves in one of our offices came up with some treasures that we had forgotten we had in our possession, given to us by friends, or collected at auctions and garage sales.

One of the treasures re-discovered is the 1960s fifth edition of kitchen-tested  Chipits recipes produced in a tiny cookbook by the VanKirk Chocolate Corporation of Toronto.

An internet search shows the book would sell today for about $22 — if any copies were still available. Two sites I visited indicated all copies were “sold out.”

Thanks to the late Marion Tolley for giving us this delightful tiny cookbook that exhorts cooks to “insist on genuine chipits — don’t accept substitutes.”

This week’s recipes come from this VanKirk cookbook.

• • •

Chipits Oatmeal Cookies
(An original Canadian recipe)

  • 2 cups once sifted pastry flour
  • OR 1 3/4 cups once sifted hard-wheat flour
  • 1/2 tsp. salt
  • 2 cups rolled oats
  • 1/2 cup coconut
  • 1 cup shortening
  • 1 cup lightly packed brown sugar
  • 1 tsp. baking soda
  • 1/4 cup boiling water
  • 1 tsp. vanilla
  • 1 pkg. Van Kirk chipits

Sift together the flour and salt and mix in the rolled oats and coconut.

Cream the shortening and gradually blend in the brown sugar. Cream well.

Dissolve the baking soda in the boiling water and gradually stir into the creamed mixture. Mix in vanilla.

Add in the flour mixture, a part at a time, mixing well after each addition. Gently stir in the chipits.

Drop dough by small spoonfuls, well apart, onto greased cookie sheets. Flatten with a fork that has been dipped in cold water. OR chill dough about 30 minutes, roll into small balls and arrange on greased cookie sheets. Press flat with a wet fork.

Bake in moderate oven at 350 degrees F for 12-15 minutes. Yields 6 dozen cookies.

• • •

Chipits Honey Pie

  • 1-9 inch baked pie shell


  • 2 egg yolks
  • 1/2 cup commercial sour cream
  • 2 egg whites
  • 1/4 tsp. salt
  • 1/3 cup honey
  • 1-6 oz. pkg. chipits

Melt chipits in top of double boiler over boiling water. Add egg yolks and stir until mixture leaves the sides of the pan. Remove from heat.

Blend in sour cream and beat until smooth. Set aside.

Beat egg whites and salt until stiff but not dry. Add honey very slowly, beating well after each addition. Continue beating until it stands in stiff glossy peaks. Fold in chipits mixture.

Spoon into pie shell. Chill at least 2 hours. Garnish with whipped cream.

• • •

Chipits Baked Apples

  • 6 apples
  • 1 tbsp. butter
  • 6 tbsps. granulated sugar
  • 2 tbsps. water or milk
  • 2 tbsps. chopped raisins
  • 1/4 tsp. vanilla
  • 1 egg
  • 1-6 oz. pkg. chipits (chocolate or butterscotch)

Preheat oven to 350 degrees F.

Blend all ingredients except the apples. 

Remove the core from the apples. Place in a cake pan. Fill the centre of each apple with the chipits mixture and pour the remainder over the apples.

Bake until apples are cooked, about 25 minutes. Serve hot with whipped cream. Store leftover apples and sauce in refrigerator.

Joyce Walter can be reached at

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