Type what you have

Ingredients

• ✓ milk chocolate chip
• semisweet 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

Ingredients

• ✓ milk chocolate chip
• potato chip

Instructions

1. 1 Roll a rolling pin over the bag of potato chips until very fine crumbs form.
2. 2 Heat chocolate chips in a pot over medium-low heat until melted, 5 to 10 minutes. Remove pot from stove and stir in potato chips. Spoon mixture into miniature muffin cups and arrange cups on a baking sheet. Refrigerate until set, about 15 minutes. Store in an air-tight container.

By clynnd

Ingredients

• ✓ milk chocolate chip
• chocolate frosting
• walnut

Instructions

1. 1 Line one 8x8 inch square pan with foil. Lightly butter the foil.
2. 2 In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

By Brenda

Ingredients

• ✓ milk chocolate chip
• shortening
• raisin
• almond

Instructions

1. 1 Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

By Cindy Carnes

Ingredients

• ✓ milk chocolate chip
• ice cream cone
• miniature marshmallow
• aluminum foil

Instructions

1. 1 Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows in cone until full. Wrap each cone tightly in aluminum foil. Repeat this step with remaining chocolate chips, cones, marshmallows, and foil.
2. 2 Heat cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.

By AllieGeekPi

Ingredients

• ✓ milk chocolate chip
• white sugar
• butter
• hazelnut
• corn syrup

Instructions

1. 1 Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
2. 2 Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
3. 3 In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
4. 4 Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

By LBUTTON

Ingredients

• ✓ milk chocolate chip
• almond
• shortening

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ milk chocolate chip
• semisweet chocolate chip
• strawberry

Instructions

1. 1 Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat and stir in remaining semisweet and milk chocolate chips until melted and smooth.
2. 2 Line a baking sheet with waxed paper. Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated, then arrange on the prepared baking sheet.
3. 3 Chill in the refrigerator until chocolate coating sets, about 2 hours.

By hschwarz

Ingredients

• ✓ milk chocolate chip
• white chocolate chip
• peppermint extract
• peppermint candy cane

Instructions

1. 1 Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
2. 2 Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
3. 3 Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
4. 4 Chill until set, about 1 hour. Break into small pieces to serve.

By caityb19

Ingredients

• ✓ milk chocolate chip
• coffee bean
• shortening
• dark chocolate chip

Instructions

1. 1 Line a 9x14-inch baking sheet with a silicone baking mat.
2. 2 Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
3. 3 Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
4. 4 Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
5. 5 Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
6. 6 Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
7. 7 Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

By What's for dinner, mom?

Ingredients

• ✓ milk chocolate chip
• shortening
• toothpick
• strawberry

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate and shortening in a double boiler, stirring occasionally until smooth.
3. 3 Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture.
4. 4 Turn the strawberry upside down and insert the toothpick into a Styrofoam block or place strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.
5. 5 Enjoy!

By Kitten

Ingredients

• ✓ milk chocolate chip
• shortening
• butter
• peanut butter
• confectioners' sugar
• graham cracker crumb

Instructions

1. 1 In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
2. 2 Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
3. 3 In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
4. 4 Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

By Kathleen Dickerson

Ingredients

• ✓ milk chocolate chip
• peanut butter
• salt
• confectioners sugar

Instructions

1. 1 Trim 12 paper muffin cup liners to half of their height.
2. 2 Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
3. 3 Mix peanut butter, confectioners' sugar, and salt together in a small bowl; divide into the chocolate cups. Melt remaining chocolate and spoon over peanut butter filling. Spread chocolate to edges of cups. Let the chocolate cool and set before serving.

By SHAUNNSMOM

Ingredients

• ✓ milk chocolate chip
• milk
• sweetened condensed milk
• heavy cream
• vanilla extract

Instructions

1. 1 Combine milk, chocolate chips, condensed milk, cream, and vanilla extract in a large slow cooker.
2. 2 Cover and cook on Low, stirring occasionally, until all ingredients are mixed entirely and hot chocolate has a smooth, creamy consistency, about 1 hour.

By Beth Bodnam

Ingredients

• ✓ milk chocolate chip
• semisweet chocolate chip
• sweetened condensed milk
• salt
• peanut butter
• vanilla extract
• peanut butter chip
• milk

Instructions

1. 1 Line an 8- or 9-inch square baking pan with parchment paper, leaving 2 to 3 inches overhang on the sides.
2. 2 Combine milk chocolate chips, semisweet chocolate chips, condensed milk, and salt in a large microwave-safe bowl. Microwave on high until mostly melted, about 2 minutes. Stir with a soft spatula until creamy. Mix in peanut butter and microwave for 1 minute. Add vanilla extract and stir until smooth. Transfer to the prepared baking pan and smooth top with a spatula.
3. 3 Combine peanut butter chips and milk in a small microwave-safe bowl. Microwave on high for 1 minute. Stir, and continue to microwave in 30 second increments, stirring in between, until mixture is smooth. Pour on top of the fudge mixture and smooth top with a spatula. Place in the refrigerator until firm, about 2 hours.

By Andrea Schmidt

Ingredients

• ✓ milk chocolate chip
• instant coffee granule
• butter
• white sugar
• egg
• vanilla extract
• cinnamon
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8-inch baking pans.
2. 2 Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
3. 3 In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
4. 4 Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.

By Mary Beth Davis

Ingredients

• ✓ milk chocolate chip
• honey graham cereal
• margarine
• miniature marshmallow
• corn syrup

Instructions

1. 1 Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
2. 2 In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.

By ANABANANA

Ingredients

• ✓ milk chocolate chip
• rolled oat
• brown sugar
• white sugar
• butter
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In a medium bowl, mix together the oats, brown sugar and white sugar. Stir in the melted butter until well blended. Pat the mixture evenly into the bottom of the prepared pan.
3. 3 Bake for 15 minutes in the preheated oven, until toasty. In the microwave or in a heat-proof bowl over simmering water, melt chocolate chips and peanut butter together, stirring occasionally until smooth. Spread over the baked crust. Let cool before cutting into squares.

By KYRSTE

Ingredients

• ✓ milk chocolate chip
• chocolate cake mix
• milk
• butter
• egg
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a large bowl, combine the cake mix, milk, butter and egg; mix until well blended. Batter will be thick. Stir in the chocolate chips. Stir in the walnuts if desired. Spread the batter evenly into the prepared pan.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until brownies spring back to the touch. Cool before cutting into squares.

By Michele O'Sullivan

Ingredients

• ✓ milk chocolate chip
• saltine cracker
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted-side up.
2. 2 Combine butter and brown sugar in a saucepan; melt over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
3. 3 Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
4. 4 Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over caramel layer and spread evenly.
5. 5 Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

By wanda

Ingredients

• ✓ milk chocolate chip
• egg
• peanut butter
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Combine egg, peanut butter and sugar in a bowl. The dough should be slightly dry; add small amounts of sugar if it seems too wet.
4. 4 Place dough between two sheets of wax paper and roll to 1/2 inch thickness.
5. 5 Cut the dough with a heart-shaped cookie cutter.
6. 6 Place the hearts on the prepared baking sheet.
7. 7 Bake in the preheated oven until the edges are golden, 7 to 10 minutes.
8. 8 Cool completely on the baking sheet.
9. 9 Melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
10. 10 Dip the bottom and sides of each cookie in the melted chocolate.
11. 11 Place cookies on wax paper to dry.

By ShutUpNeatIt

Ingredients

• ✓ milk chocolate chip
• semisweet chocolate chip
• coffee
• egg yolk
• heavy cream
• white sugar
• egg white
• salt

Instructions

1. 1 Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
2. 2 Beat egg yolks, one at a time, into the chocolate mixture.
3. 3 Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
4. 4 Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
5. 5 Chill in refrigerator until set, about 2 hours.

By Valerie

Ingredients

• ✓ milk chocolate chip
• milk
• sweetened condensed milk
• heavy cream
• vanilla extract

Instructions

1. 1 Combine milk, chocolate chips, condensed milk, heavy cream, and vanilla in a slow cooker.
2. 2 Cook on Low, stirring occasionally, until heated through, about 2 hours. Let cool until safe to drink, about 5 minutes.

By KeshaS

Ingredients

• ✓ milk chocolate chip
• white sugar
• brown sugar
• chocolate covered raisin
• all-purpose flour
• baking powder
• baking soda

Instructions

1. 1 Mix together the flour, baking powder and baking soda.
2. 2 Layer ingredients in order given in a quart size '' wide mouth '' canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
3. 3 Attach instructions to the jar: Chocolate Covered Raisin Cookies 1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon vanilla 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER. 5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

By Lisa

Ingredients

• ✓ milk chocolate chip
• all-purpose flour
• brown sugar
• butter
• butter
• brown sugar
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the crust: Combine flour, brown sugar, and softened butter in a large mixer bowl. Beat at medium speed until mixture resembles fine crumbs, 2 to 3 minutes. Transfer mixture to an ungreased 13x9-inch baking pan. Pat evenly over the bottom to form a crust.
3. 3 Make the turtle layer: Combine butter and brown sugar in small saucepan over medium heat. Cook and stir until bubbles form over the entire surface. Continue to cook, stirring constantly, 30 to 60 seconds more. Remove from the heat.
4. 4 Sprinkle pecans evenly over the crust, then pour hot brown sugar mixture over top.
5. 5 Bake in the preheated oven until the entire surface is bubbly, 18 to 20 minutes.
6. 6 Remove from the oven and set on a wire rack. Immediately sprinkle chocolate chips evenly over the surface and let stand until chocolate melts, 2 to 3 minutes. Use a knife or small spatula to swirl the melted chocolate slightly.
7. 7 Let sit until completely cooled, about 30 minutes. Use a sharp knife to cut into 48 bars.

By Marlyn Carrillo

Ingredients

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

Instructions

1. 1 Place butter into a saucepan over medium heat. Add peanut butter and cook until butter is half melted. Stir in chocolate chips; continue cooking and stirring until melted and smooth.
2. 2 Place cereal in a large bowl. Pour melted chocolate and peanut butter mixture over cereal and toss until well coated.
3. 3 Transfer coated cereal to a large paper sack and pour in confectioners' sugar. Fold down the top of the bag to seal, hold it tightly, and shake well to coat all cereal pieces.

By Bonnie

Ingredients

• ✓ milk chocolate chip
• pie shell
• egg
• corn syrup
• white sugar
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.
3. 3 To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
4. 4 Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.

By CORWYNN DARKHOLME

Ingredients

• ✓ milk chocolate chip
• butter
• brown sugar
• corn syrup
• vanilla extract
• chocolate flavored crispy rice cereal
• almond

Instructions

1. 1 Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
2. 2 Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
3. 3 Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
4. 4 Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
5. 5 Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
6. 6 Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

By Stephanie

Ingredients

• ✓ milk chocolate chip
• yellow cake mix
• vanilla pudding mix
• vegetable oil
• egg
• milk
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Marty Cope

Ingredients

• ✓ milk chocolate chip
• butter
• white sugar
• evaporated milk
• marshmallow creme
• chocolate candy
• peanut butter

Instructions

1. 1 Grease a 9x13-inch baking pan. Set aside.
2. 2 Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.

By Rita Spangler