Type what you have

Ingredients

• ✓ semisweet chocolate chip
• peanut butter
• butter
• corn and rice cereal
• confectioners' sugar

Instructions

1. 1 In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
2. 2 Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.

By Michelle

Ingredients

• ✓ semisweet chocolate chip
• pretzel crisp
• marshmallow
• butter

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a small pan with aluminum foil.
2. 2 Arrange Snack Factory® Pretzel Crisps® on prepared pan. Top each with a marshmallow half.
3. 3 Broil until the marshmallows are golden brown, 30 seconds to 1 minute. Remove and set aside.
4. 4 Combine chocolate chips and butter in the top of a double boiler over hot water on medium heat. Stir until chips are melted and mixture is smooth.
5. 5 Drizzle chocolate over the marshmallows.

By thedailygourmet

Ingredients

• ✓ semisweet chocolate chip
• corn cereal
• butter
• peanut butter
• confectioners' sugar

Instructions

1. 1 Put cereal in a large mixing bowl. Melt the butter or margarine, chocolate chips and peanut butter together. Pour over cereal and stir gently. Let cool.
2. 2 Once cool place coated cereal in a large bag add some confectioners' sugar and shake until coated.

By Stephanie

Ingredients

• ✓ semisweet chocolate chip
• bacon
• wooden skewer
• vegetable shortening

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
2. 2 Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. 3 Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30-second intervals until chocolate is melted and smooth, stirring after each interval.
5. 5 Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

By Denise

Ingredients

• ✓ semisweet chocolate chip
• rolled oat
• flax meal
• peanut butter
• honey
• vanilla extract
• salt

Instructions

1. 1 Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

By JANETSTATHAM

Ingredients

• ✓ semisweet chocolate chip
• crispy rice cereal
• peanut butter
• brownie mix
• candy-coated chocolate-covered peanut
• pretzel twist

Instructions

1. 1 Pour cereal squares into a large bowl.
2. 2 Combine chocolate chips and peanut butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until smooth, about 1 1/2 minutes. Pour over cereal squares and stir until well coated.
3. 3 Place brownie mix in a container with a tight fitting lid, or in a large zip-top bag. Add 1/2 of the coated cereal in 2 batches and shake to coat. Spread on a sheet of waxed or parchment paper. Discard any leftover brownie mix.
4. 4 Let cereal sit until cool and dry, 30 to 45 minutes.
5. 5 Transfer cereal to a large bowl. Add pretzels and chocolate-coated candies and toss to combine.

By NicoleMcmom

Ingredients

• ✓ semisweet chocolate chip
• rolled oat
• almond butter
• honey
• chia seed
• flax seed
• coconut

Instructions

1. 1 Mix oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut together in a stand mixer fitted with the paddle attachment, gradually increasing speed, or by hand in a large bowl, until mixture is well combined and forms a large ball.
2. 2 Shape into 1-inch balls. Place balls onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

By Christy Parker

Ingredients

• ✓ semisweet chocolate chip
• oat
• sweetened condensed milk
• butter
• coconut
• almond
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3. 3 Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

By Aliceyn Fokuhl

Ingredients

• ✓ semisweet chocolate chip
• rolled oat
• flax seed
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl.
3. 3 Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour.
4. 4 Serve and enjoy!

By Hiedi Heaton

Ingredients

• ✓ semisweet chocolate chip
• peanut butter
• mascarpone cheese
• honey
• vanilla
• salt
• pretzel crisps

Instructions

1. 1 Cream together peanut butter, mascarpone cheese, honey, vanilla and salt until well blended. Stir in chocolate chips.
2. 2 Serve with Snack Factory® Pretzel Crisps® for dipping.

By stormybeach

Ingredients

• ✓ semisweet chocolate chip
• ricotta
• cocoa powder
• honey
• almond extract
• almond
• pretzel crisps

Instructions

1. 1 Combine ricotta, cocoa powder, honey, and almond extract in a bowl. Mix with electric hand mixer or whisk until thoroughly blended, about 2 minutes. Transfer mixture to a serving bowl. Top with mini chocolate chips and almonds.
2. 2 Serve with Snack Factory® Original Pretzel Crisps®.

By Tammy Lynn

Ingredients

• ✓ semisweet chocolate chip
• cream cheese
• butter
• confectioners' sugar
• brown sugar
• vanilla extract

Instructions

1. 1 Beat together cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla until well combined. Stir in chocolate chips until evenly incorporated. Keep dip refrigerated until ready to serve.

By Angela Naumann

Ingredients

• ✓ semisweet chocolate chip
• cream cheese
• powdered sugar
• vanilla extract
• red raspberry jam
• raspberry
• pretzel crisps

Instructions

1. 1 Place cream cheese in the bowl of a food processor; pulse until smooth, 8 to 10 pulses. Add confectioners' sugar and vanilla; pulse until smooth. Transfer ½ cream cheese mixture to a small glass bowl or other small clear container.
2. 2 Place jam in a microwave-safe bowl; microwave until smooth and liquefied, about 10 seconds. Stir. Microwave 5 seconds more if not completely liquefied.
3. 3 Spread liquefied jam evenly over top of cream cheese mixture in the clear bowl until covers entire surface to the edges.
4. 4 Carefully spread remaining ½ cream cheese mixture on top jam; sprinkle with semisweet chips.
5. 5 Refrigerate spread at least 3 hours.
6. 6 Garnish spread with raspberries; spread on pretzel crisps or serve as a dip.

By donnam

Ingredients

• ✓ semisweet chocolate chip
• oat
• granola
• sunflower seed kernel
• raisin
• dried cranberry
• flax seed
• peanut butter
• honey
• brown sugar

Instructions

1. 1 Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
2. 2 Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.

By sbacke

Ingredients

• ✓ semisweet chocolate chip
• date
• oat flour
• whey protein powder
• cocoa powder
• pecan
• coconut
• vanilla extract
• salt
• water

Instructions

1. 1 Place dates in a bowl and add boiling water to cover. Let soak for 10 minutes. Strain dates and discard the water.
2. 2 Blend oat flour, protein powder, and cocoa powder in a food processor until well combined. Add dates, 1/2 cup pecans, 1/2 cup coconut, vanilla, and salt. Pulse to combine, adding water as needed, to get a soft dough consistency.
3. 3 Transfer dough to a bowl. Add remaining pecans, remaining coconut, and chocolate chips; mix well.
4. 4 Scrape dough onto a piece of parchment paper and place another piece of parchment paper on top. Toll bars out to about 1/2-inch thick. Refrigerate until firm, 2 to 3 hours.
5. 5 Slice into 12 bars and serve.

By Gayathiri's Cookbook

Ingredients

• ✓ semisweet chocolate chip
• cream cheese
• butter
• confectioners' sugar
• brown sugar
• vanilla extract
• pecan

Instructions

1. 1 Beat cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours.
2. 2 Shape chilled cream cheese mixture into a ball. Wrap with plastic wrap and return to the refrigerator for 1 hour.
3. 3 When ready to serve, remove and discard the plastic wrap. Roll cheese ball in pecans and place onto a serving platter.
4. 4 Serve and enjoy!

By Kim

Ingredients

• ✓ semisweet chocolate chip
• peanut butter
• butter
• brown sugar
• honey
• corn syrup
• vanilla extract
• cinnamon
• salt
• applesauce
• old-fashioned oat
• all-purpose flour
• peanut
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.
3. 3 Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

By cleoj386

Ingredients

• ✓ semisweet chocolate chip
• peanut butter
• miniature marshmallow

Instructions

1. 1 Lightly grease a 9-inch square pan.
2. 2 Heat chocolate chips and peanut butter over low heat in a medium saucepan until chocolate has completely melted. Remove from heat. Stir in marshmallows.
3. 3 Pour chocolate and marshmallow mixture into prepared pan; cool in the refrigerator until set, at least 1 hour. Cut into squares and enjoy!

By Christine Thompson

Ingredients

• ✓ semisweet chocolate chip
• butter
• powdered sugar
• egg
• egg yolk
• vanilla extract
• salt
• all-purpose flour

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Grease 2 individual ramekins.
2. 2 Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute; stir. Continue microwaving at 15-second intervals until almost melted; stir until chocolate is completely melted and thoroughly combined.
3. 3 Whisk confectioners' sugar, egg, egg yolk, vanilla extract, and salt into melted chocolate until combined. Whisk in flour until incorporated. Pour batter into the prepared ramekins; place in the air fryer basket. Cover the ramekins with large pieces of aluminum foil, tucking ends underneath to prevent foil from flying off.
4. 4 Cook in the preheated air fryer for 8 to 10 minutes. Remove foil and continue cooking until edges are set, 2 to 4 minutes more.
5. 5 Transfer ramekins to a heat-proof work surface; set aside for 5 minutes. Invert cakes onto dessert plates. Serve hot.

By Yoly

Ingredients

• ✓ semisweet chocolate chip
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• orange juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in butter with a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form a dough.
3. 3 Turn out dough on a floured surface. Pat or roll into a 9-inch circle about 1/2 inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
4. 4 Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

By MARBALET

Ingredients

• ✓ semisweet chocolate chip
• vegetable oil
• oat
• brown sugar
• corn syrup
• salt
• vanilla extract
• nut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan.
2. 2 In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan.
3. 3 Bake for 12 minutes in preheated oven. Set aside to cool.
4. 4 Cut into 4 large squares to remove from pan. Cover with melted chocolate, and sprinkle with nuts, if desired. Allow the chocolate to cool, and then cut each square into 9 pieces.

By JEESH999

Ingredients

• ✓ semisweet chocolate chip
• all-purpose flour
• baking powder
• cocoa powder
• salt
• butter
• white sugar
• egg
• vanilla extract
• milk
• irish cream liqueur
• coffee

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
3. 3 Spoon batter into the prepared muffin cups, filling each 2/3 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By asteingruby

Ingredients

• ✓ semisweet chocolate chip
• chocolate cookie
• butter
• white sugar
• cocoa powder
• cream cheese
• sugar
• egg
• heavy cream
• sour cream
• salt
• irish stout beer
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
2. 2 Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
3. 3 Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.
4. 4 Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
5. 5 Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
6. 6 Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

By M Wassenaar

Ingredients

• ✓ semisweet chocolate chip
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• milk
• apricot jam
• pecan
• rum
• water
• sugar
• red food coloring
• yellow food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
4. 4 When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
5. 5 Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

By Barbara

Ingredients

• ✓ semisweet chocolate chip
• all-purpose flour
• baking powder
• margarine
• margarine
• sugar
• vanilla extract
• egg
• cocoa powder
• tart cherry
• cornstarch
• white sugar
• milk
• vanilla extract
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 To make the cake layers: Sift flour and baking powder together into a bowl; set aside. Beat 1 cup plus 2 tablespoons butter with an electric mixer in a large bowl until light and fluffy. Beat in white sugar, vanilla extract, and 5 egg yolks. Stir in flour mixture until just combined.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
4. 4 Gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
5. 5 Pour half of the batter into a separate bowl. Sift cocoa powder into one bowl of batter; stir until just combined.
6. 6 Pour white cake batter into the prepared baking dish, then spread chocolate cake batter on top. Pat cherries dry with paper towels, and sprinkle them evenly on top.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes; set aside to cool.
8. 8 To make the custard filling: Whisk cornstarch and 1/2 cup sugar together in a small bowl. Heat milk in a small saucepan just until hot but not boiling. Whisk in cornstarch mixture until smooth; bring mixture to a boil, whisking constantly, until mixture is thick and easily coats the back of a spoon, about 2 to 3 minutes. Remove from heat and stir in vanilla.
9. 9 Spread custard filling over cooled cake; press a piece of plastic wrap directly onto the surface of the custard filling so it doesn't form a skin. Refrigerate until set, at least 2 hours to overnight.
10. 10 To make the chocolate glaze: Place chocolate chips in a microwave-safe bowl. Heat at 30 second intervals, stirring each time, until just melted and smooth. Stir in oil until glossy.
11. 11 Spread chocolate glaze over chilled custard layer. When the glaze has set slightly, about 10 minutes, drag a fork lightly across the surface in wavy lines to create a wave pattern on the chocolate.
12. 12 Let glaze set completely before slicing cake into squares. Enjoy!

By CobaltSerenity

Ingredients

• ✓ semisweet chocolate chip
• cinnamon red hot candy
• green decorator sugar
• orange juice
• confectioners sugar
• baking powder
• baking soda
• cardamom
• clove
• cinnamon
• all-purpose flour
• orange juice
• egg
• candied mixed fruit
• almond
• water
• honey
• sugar

Instructions

1. 1 Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
3. 3 Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
4. 4 To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

By Juanita

Ingredients

• ✓ semisweet chocolate chip
• powdered sugar
• vanilla extract
• butter
• instant coffee granules
• irish whiskey
• white sugar
• instant coffee granules
• irish whiskey
• vanilla extract
• whipping cream
• egg
• unsweetened chocolate
• salt
• baking powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
2. 2 Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
3. 3 Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
4. 4 Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
5. 5 Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
7. 7 Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
8. 8 Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
9. 9 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
10. 10 Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

By Natalia

Ingredients

• ✓ semisweet chocolate chip
• coconut oil

Instructions

1. 1 Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in the microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an airtight container.

By Fervent Frugal Foodie

Ingredients

• ✓ semisweet chocolate chip
• marshmallow

Instructions

1. 1 Place chocolate chips in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until melted. Do not overheat or chocolate will scorch.
2. 2 Pierce marshmallows with a toothpick or fork; dip into chocolate. Place on waxed paper or aluminum foil; freeze. Set aside marshmallows at room temperature before serving for 5 minutes.

By Tricia D

Ingredients

• ✓ semisweet chocolate chip
• milk chocolate chip

Instructions

1. 1 In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
2. 2 Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
3. 3 Wrap each spoon separately and store in a cool dry place,

By Michele Streichert