• In a large bowl combine eggs, butter and vanilla; stir until well blended.
  4 eggs, 1 cup butter, 1 teaspoon vanilla extract
• Blend in dry quick bread or muffin mix.
  2 14 ounce Boxes Pumpkin Quick Bread Mix
• Gently stir in chocolate chips.
  4 ounces milk chocolate chips, 4 ounces white chocolate chips
• Mixture will be sticky!
• Add flour one tablespoon at a time until a smooth dough is formed.
  1 to 3 tablespoons flour
• Knead dough on a lightly floured surface or use a silicone mat, my preference, for several minutes.
• Divide dough in half and shape into oval biscotti logs. Flatten slightly placing on a parchment-lined baking sheet.

First Bake

• Bake at 350 degrees for 30 to 40 minutes until golden brown.
• Remove from oven and allow to cool for 15 to 20 minutes.
• Using a serrated knife, cut loaves into one-inch thick slices and arrange on baking sheet.

Second Bake

• Return to oven and continue to bake for 15 minutes.
• Remove from oven and set aside to cool.
• Melt white chocolate chips, if desired, and drizzle over slices.
• Serve alone or with coffee!