Type what you have

Ingredients

• ✓ milk chocolate
• butter
• egg
• all-purpose flour
• baking powder
• sugar
• buttermilk
• buttermilk
• butter
• confectioners' sugar

Instructions

1. 1 Whisk melted butter and egg yolk together in a small bowl.
2. 2 Sift flour and baking powder into a large bowl; stir in sugar. Whisk in egg-butter mixture and 3/4 cup plus 2 tablespoons buttermilk until a smooth, thick batter forms. Add more buttermilk, 1 tablespoon at a time, if batter is too thick.
3. 3 Melt 1 teaspoon butter in a nonstick skillet over high heat. Reduce the heat to medium and use a ladle to spoon 1/8 of the batter onto the hot skillet; fit as many pancakes on the skillet as possible without overcrowding. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a warm plate. Repeat with remaining batter.
4. 4 Use a large, heart-shaped cookie cutter to cut a heart in the center of each pancake. Discard scraps.
5. 5 Place a few chocolate pieces on top of a warm pancake and sandwich another pancake on top. Repeat with remaining pancakes and chocolate.
6. 6 Sprinkle with confectioners' sugar and serve.

By Ita

Ingredients

• ✓ milk chocolate
• plastic mold

Instructions

1. 1 Place 3/4 of the milk 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 and reaches a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from the heat.
2. 2 Add remaining milk chocolate and stir until smooth and the temperature cools to 86 degrees F (30 degrees C).
3. 3 Spread one layer of chocolate evenly inside the mold halves using a pastry brush; refrigerate for 10 minutes. Brush on another layer of chocolate and chill for 10 minutes. Brush a third time and chill for a final 10 minutes.
4. 4 Unmold the egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

By liz

Ingredients

• ✓ milk chocolate
• potato chip

Instructions

1. 1 Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
2. 2 As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
3. 3 Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

By JAZZYTINA

Ingredients

• ✓ milk chocolate
• coffee bean

Instructions

1. 1 Place 2 ounces chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Stir to melt any remaining pieces. Cool slightly, about 2 minutes.
2. 2 Drop a small handful of coffee beans into melted chocolate; toss using a fork until completely covered. Transfer beans onto waxed paper using a fork, making sure beans are separated. Repeat with remaining beans. Cool beans until chocolate is set, about 30 minutes.
3. 3 Meanwhile, place remaining 2 ounces chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow to burn. Stir to melt any remaining pieces. Cool slightly, about 2 minutes.
4. 4 Drop a small handful of chocolate-covered coffee beans into melted chocolate; toss using a fork until completely covered with a second coating. Transfer beans onto a new sheet of waxed paper using a fork, making sure beans are separated. Repeat with remaining chocolate-covered coffee beans. Cool beans completely, about 30 minutes.

By AURYANE

Ingredients

• ✓ milk chocolate
• milk
• cherry

Instructions

1. 1 Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
2. 2 Holding the cherries by their stems, dip them one by one into the chocolate mixture.
3. 3 Place the coated cherries on wax paper until the chocolate has dried.

By Ashlee Young

Ingredients

• ✓ milk chocolate
• milk
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug.

By Duckball

Ingredients

• ✓ milk chocolate
• milk
• sugar cookie mix
• cashew

Instructions

1. 1 In a small saucepan combine 3/4 cup of the candies and milk. Melt over low heat, stirring until smooth. Remove from heat.
2. 2 Prepare cookie mixes according to package directions. Stir melted chocolate into half the dough. Form chocolate dough into two 12-inch long rolls about 1 inch in diameter. Wrap in wax paper or foil. Chill until firm, about 2 hours.
3. 3 Divide plain dough in half. On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle. Place a chocolate roll on long edge. Roll up, pressing doughs lightly together so plain dough encases chocolate roll. Repeat with remaining dough.
4. 4 Wrap each roll in wax paper or foil. Chill about 2 hours until firm. Preheat oven to 375 F (190 C).
5. 5 Cut each roll into 1/4 inch slices. Place 2 slices so they are touching on greased baking sheet. In the center of each chocolate circle, place one of the remaining candies for eye. Where the slices touch, place a cashew to form nose.
6. 6 Bake until the plain cookie is lightly browned, 8 to 10 minutes. Cool cookies on baking sheets 2 to 3 minutes. Remove and cool on wire racks.

By Martha

Ingredients

• ✓ milk chocolate
• sugar cone
• marshmallow
• aluminum foil

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Divide chocolate bar into 12 pieces.
3. 3 Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces.
4. 4 Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.

By NicoleMcmom

Ingredients

• ✓ milk chocolate
• marshmallow creme
• pretzel crisps
• graham cracker crumb

Instructions

1. 1 Line a baking sheet with parchment paper. Place a heaping teaspoon of marshmallow cream off center on Snack Factory® Pretzel Crisp®. Place on prepared sheet. Freeze for at least 15 minutes.
2. 2 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
3. 3 Line a work surface with waxed paper. Dip marshmallow-covered half of pretzels in melted chocolate about halfway up. Place on waxed paper and immediately sprinkle with graham cracker crumbs. Allow chocolate to harden before removing bites from waxed paper, about 5 minutes.

By SunnyDaysNora

Ingredients

• ✓ milk chocolate
• angel food cake
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
2. 2 Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
3. 3 Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
4. 4 Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
5. 5 Chill until ready to serve, at least one hour.

By Lmdinco

Ingredients

• ✓ milk chocolate
• milk
• dark chocolate
• ground ginger
• cayenne pepper

Instructions

1. 1 Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
2. 2 Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.

By CoachJen

Ingredients

• ✓ milk chocolate
• miniature marshmallow
• milk
• whipping cream
• graham cracker crust

Instructions

1. 1 Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
2. 2 Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
3. 3 Cover and refrigerate for 4 hours.

By Jill

Ingredients

• ✓ milk chocolate
• graham cracker crumb
• coconut
• margarine
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
2. 2 In a medium bowl, stir together graham cracker crumbs and coconut. Pour in condensed milk and melted margarine, and mix until well blended. Press mixture evenly into the prepared pan.
3. 3 Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over cooled bars, chill and cut into squares.

By Diane

Ingredients

• ✓ milk chocolate
• irish whiskey
• sweetened condensed milk
• evaporated milk
• heavy cream
• instant coffee granules

Instructions

1. 1 Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix melted chocolate with whiskey in the bowl. Gradually stir in sweetened condensed milk and evaporated milk. Stir in cream, instant coffee granules, and remaining whiskey.
2. 2 Pour mixture into three 750-milliliter bottles, seal, and store in the refrigerator. Best if kept at least 1 month before use. To serve: shake the bottle well; serve in small glasses over crushed ice.

By cheap chef

Ingredients

• ✓ milk chocolate
• butter cookie
• mascarpone cheese
• irish cream liqueur
• white chocolate
• dark chocolate

Instructions

1. 1 Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
2. 2 Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
3. 3 Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
4. 4 Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
5. 5 Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
6. 6 Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

By coachchris

Ingredients

• ✓ milk chocolate
• miniature marshmallow
• milk
• heavy cream
• pie shell

Instructions

1. 1 Heat marshmallows, bar chocolate, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Cool completely.
2. 2 Beat heavy cream in a large bowl until stiff peaks form. Gently fold cooled chocolate mixture into whipped cream until well combined. Pour into pie shell. Refrigerate until set, about 3 hours.

By cookerboy2222

Ingredients

• ✓ milk chocolate
• strawberry
• white sugar
• heavy cream
• vanilla sugar
• rice

Instructions

1. 1 Combine strawberries and sugar and set aside to macerate.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

By Tinkerbell

Ingredients

• ✓ milk chocolate
• whiskey
• pecan
• dark chocolate
• sweetened condensed milk
• butter
• salt

Instructions

1. 1 Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
2. 2 Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
3. 3 Drain pecans, reserving 2 ounces of the whiskey, and set aside.
4. 4 Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
5. 5 Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
6. 6 Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
7. 7 Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.

By Bibi

Ingredients

• ✓ milk chocolate
• heavy cream
• corn syrup
• white sugar
• brown sugar
• salt
• butter

Instructions

1. 1 In a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth.

By Rhonda Sitzes

Ingredients

• ✓ milk chocolate
• butter
• brown sugar
• corn syrup
• sweetened condensed milk
• vanilla extract
• butter

Instructions

1. 1 Grease an 8 x 8 inch square pan.
2. 2 In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
3. 3 When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
4. 4 Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
5. 5 Dip caramel squares in chocolate and place on wax paper to cool.

By Cheryl Johnson

Ingredients

• ✓ milk chocolate
• butter
• marshmallow
• popcorn
• gumdrop
• chocolate covered peanut

Instructions

1. 1 Melt the butter and marshmallows in heavy pan over low heat. Stir often.
2. 2 Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.

By Nancy Stitham

Ingredients

• ✓ milk chocolate
• chocolate cake mix
• coffee liqueur
• chocolate mousse mix
• chocolate covered english toffee
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch

Ingredients

• ✓ milk chocolate
• heavy cream
• white sugar
• strawberry extract
• milk
• strawberry sandwich cookie
• strawberry

Instructions

1. 1 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish.
2. 2 Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.
3. 3 Sandwich cookies together with a heaped teaspoon of strawberry cream each. Lay them into the dish, working lengthwise about 10 across the dish. Continue laying cookies into the dish to create about 4 rows.
4. 4 Cover the top and sides of the cookies with the rest of the cream. Sprinkle grated chocolate on top.
5. 5 Place a sheet of parchment paper over the top of the cake to prevent it from sticking. Cover icebox cake and dish with aluminum foil.
6. 6 Refrigerate until cookies have turned soft, at least 8 hours to overnight. Garnish with strawberries before serving.

By shazzieau

Ingredients

• ✓ milk chocolate
• heavy cream
• water
• instant coffee powder
• vanilla extract
• sugar

Instructions

1. 1 Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.
2. 2 Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.

By Sara

Ingredients

• ✓ milk chocolate
• corn chip
• sugar
• corn syrup
• peanut butter

Instructions

1. 1 Gather the ingredients.
2. 2 In a greased 10 x 15 inch pan, place the corn chips.
3. 3 In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth.
4. 4 Pour the mixture over the chips and smooth level.
5. 5 Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
6. 6 Allow to cool and then break into pieces.

By Kevin Ryan

Ingredients

• ✓ milk chocolate
• marshmallow
• marshmallow
• strawberry
• banana
• chocolate sprinkle
• skewer

Instructions

1. 1 Cut large marshmallow into 4 horizontal slices. Hull strawberries and level the hulled side. Thread ingredients onto the skewers in the following order: 1 mini marshmallow, one strawberry, pointy side first, one sliced marshmallow, and 1/2 a banana. Push 2 chocolate sprinkles into the banana for the eyes and the red chocolate piece for the nose.

By kochmuse

Ingredients

• ✓ milk chocolate
• oat cereal
• crispy rice cereal
• peanut
• corn syrup
• sugar
• peanut butter
• vanilla extract

Instructions

1. 1 In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
2. 2 In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

By Amy Berry

Ingredients

• ✓ milk chocolate
• cream cheese
• whipped topping
• powdered sugar
• peanut butter
• milk
• graham cracker crumb
• butter

Instructions

1. 1 Mix cream cheese, whipped topping, powdered sugar, peanut butter, and milk together in a bowl using an electric blender until well mixed, about 1 minute.
2. 2 Mix graham cracker crumbs and butter together in a bowl using a spoon.
3. 3 Roll peanut butter mixture into bite-sized balls; roll balls in graham cracker mixture until covered. Place balls on a baking sheet covered with wax paper. Freeze for 1 hour.
4. 4 Dip frozen bites into melted chocolate and return to wax paper. Freeze for 1 hour before serving.

By Brooke Nash

Ingredients

• ✓ milk chocolate
• all-purpose flour
• baking powder
• baking soda
• rolled oat
• white sugar
• brown sugar
• walnut
• semisweet chocolate chip

Instructions

1. 1 (Use a funnel that has a 2-inch opening, to layer nicely in jar.) With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level with heavy object.
2. 2 Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar.
3. 3 Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).
4. 4 RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Stir in chocolate chips and nuts. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min. INGREDIENTS: flour, oatmeal, brown and white sugars, soda, baking powder, grated chocolate, chocolate chips, nuts.

By Mellan

Ingredients

• ✓ milk chocolate
• chocolate sandwich cookie
• cream cheese
• water
• semisweet chocolate
• butter
• egg yolk
• white sugar
• whipped topping

Instructions

1. 1 Grind cookies into a fine powder using a food processor.
2. 2 Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together.
3. 3 Press dough into an ungreased 9x13-inch baking pan.
4. 4 Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside.
5. 5 Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping.
6. 6 Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.

By andidrane93