Type what you have

Ingredients

• ✓ milk chocolate
• brownie mix
• syrup pouch
• cocoa powder
• peppermint candy
• chocolate syrup
• water
• egg
• vegetable oil
• powdered sugar
• candy cane candy

Instructions

1. 1 Stir together brownie mix, cocoa, and crushed peppermint candies in a large bowl. Add contents of syrup pouch, water, egg, and oil, beating until well blended. Refrigerate until firm enough to roll, about 1 hour.
2. 2 Heat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
3. 3 Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
4. 4 Bake in the preheated oven until set, 9 to 11 minutes. Cool for 2 minutes. Press candy piece into the center of each cookie. Slide parchment paper and cookies to a wire rack or remove cookies from cookie sheet to a wire rack. Cool completely.

By HERSHEYS Kitchens

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
• 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
• 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
• 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
• 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
• 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
• heavy cream
• sweetened condensed milk
• rum
• instant coffee granules
• cinnamon
• vanilla extract
• coconut extract

Instructions

1. 1 Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
2. 2 Blend together cooled chocolate mixture, condensed milk, rum, coffee granules, cinnamon, vanilla, and coconut extract in a blender on high speed until smooth.

By jdilenge

Ingredients

• ✓ milk chocolate
• fudge brownie mix
• vegetable oil
• egg
• water
• graham cracker
• miniature marshmallow

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 To make the brownies: Stir brownie mix, oil, eggs, and water together in a medium bowl until well blended. Pour batter into the prepared pan. Bake in the preheated oven for 15 minutes.
3. 3 While the brownies are baking, make the topping: Break graham crackers into 1-inch pieces and place into a bowl. Add marshmallows and chopped chocolate and toss to combine.
4. 4 Remove brownies from the oven and sprinkle with topping ingredients. Return to the oven and continue to bake until a toothpick inserted 2 inches from the side of the pan comes out clean, 7 to 10 more minutes.
5. 5 Slice, serve, and enjoy!

By LIZALOUISE

Ingredients

• ✓ milk chocolate
• cake mix
• cream cheese
• egg
• whipping cream
• butter
• margarine
• cream
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
2. 2 For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
3. 3 For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
4. 4 Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.

By Duncan HinesR Canada

Ingredients

• ✓ milk chocolate
• coconut milk
• mango slice
• juice
• orange juice
• white sugar
• ice
• whipped cream

Instructions

1. 1 Place coconut milk, mango slices with their juice, orange juice, and sugar into a blender, and blend until smooth; add the shaved ice, and blend again. Pour into 4 glasses, and top each serving with a dollop of whipped cream and a sprinkling of shaved milk chocolate.

By LindaC

Ingredients

• ✓ milk chocolate
• ✓ milk chocolate
• egg
• butter
• butter
• sugar
• almond
• all-purpose flour
• blackberry jam
• dark chocolate

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3. 3 Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
4. 4 Place 4 ounces milk chocolate in 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. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
5. 5 Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
6. 6 Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
7. 7 Line a baking sheet with parchment paper.
8. 8 Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
9. 9 Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in 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. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
10. 10 Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

By Michaela

Ingredients

• ✓ milk chocolate
• dark chocolate
• almond paste
• butter
• white sugar
• egg
• egg yolk
• flour
• coconut flake
• powdered sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
2. 2 Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
3. 3 Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
4. 4 Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

By Elisa Gale

Ingredients

• ✓ milk chocolate
• powdered peanut butter
• sugar
• butter
• all-purpose flour
• egg
• salt
• peanut butter flavor
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine powdered peanut butter, sugar, butter, flour, egg, salt, peanut butter flavor, and baking powder in a bowl. Fold in mini M&Ms®.
3. 3 Drop dough by spoonfuls onto the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are lightly browned, about 12 minutes.

By thedailygourmet

Ingredients

• ✓ milk chocolate
• waxed paper
• corn and rice cereal
• honey graham cereal
• peanut butter corn puff cereal
• popcorn
• peanut
• butter
• all-purpose flour
• brown sugar
• corn syrup
• peanut butter

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
3. 3 Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
4. 4 Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.

By JVAND

Ingredients

• ✓ milk chocolate
• butter
• caramel
• all-purpose flour
• baking soda
• baking powder
• salt
• brown sugar
• white sugar
• egg
• vanilla extract
• sea salt

Instructions

1. 1 Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
2. 2 Place unwrapped chocolate kisses in the freezer.
3. 3 Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
4. 4 Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
6. 6 Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
7. 7 Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
8. 8 Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

By squeeziebrb

Ingredients

• ✓ milk chocolate
• peanut butter
• white sugar
• brown sugar
• margarine
• butter
• egg
• corn syrup
• vanilla extract
• rolled oat
• baking soda
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat peanut butter, white sugar, brown sugar, and butter in a large bowl with an electric mixer until smooth. Beat in eggs, two at a time, then stir in corn syrup and vanilla. Mix in oats and baking soda until well blended. Stir in chocolate candies and chocolate chips. Roll dough into 2-inch balls and place 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork.
3. 3 Bake in the preheated oven until edges are golden, about 12 to 15 minutes. Cool on cookie sheets for briefly, before transferring to wire racks to cool completely.

By Lori Douglas

Ingredients

• ✓ milk chocolate
• butter
• sugar
• egg
• milk
• all-purpose flour
• cocoa powder
• baking soda
• black cherry jam
• heavy cream
• sucralose sweetener
• vanilla extract
• maraschino cherry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time; beat in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
3. 3 Spoon batter into the prepared muffin cups, filling each 1/2 full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
5. 5 Cut tops off cooled cupcakes. Remove a small amount of centers from each cupcake. Fill centers with a small dab black cherry jam. Put tops back on, covering jam.
6. 6 Beat cream, sucralose sweetener, and vanilla extract in a chilled large glass or metal bowl with an electric mixer until soft peaks form. Refrigerate until chilled.
7. 7 Fit a piping bag with a coupler and a round or star tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon whipped cream into the bag. Gather edges and twist together. Pipe a swirl of whipped cream on top of each cupcake; top each with a maraschino cherry and grated chocolate.

By imcooking88

Ingredients

• ✓ milk chocolate
• butter
• instant hot chocolate mix
• vanilla extract
• egg
• graham cracker crumb
• coconut
• walnut
• cream cheese
• milk
• vanilla pudding mix
• confectioners' sugar
• butter

Instructions

1. 1 Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
2. 2 Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
3. 3 Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.

By CINDERW

Ingredients

• ✓ milk chocolate
• sugar
• butter
• yogurt
• all-purpose flour
• egg
• vanilla extract
• baking powder
• cream cheese
• egg
• vanilla extract
• white sugar
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a deep 9-inch round pan or springform.
2. 2 Cream butter and 1 cup sugar in a large bowl; beat in 3 eggs and blend in yogurt. Combine flour and baking powder; add to the creamed mixture. Stir in 1/4 teaspoon vanilla. Melt 6 chocolate bars; blend into the batter. Pour batter into prepared pan.
3. 3 Bake until the cake tests done, for 30 minutes. Cool for 10 minutes in the pan.
4. 4 Cut a hole in the center of the cake that does not go all the way through the cake. Melt another 6 sweet chocolate bars, and pour into the hole.
5. 5 Beat cream cheese, 3 eggs, 1/4 teaspoon vanilla, and 3/4 cup sugar together until smooth; pour over cake. Bake for 20 minutes.
6. 6 Sprinkle confectioners' sugar on the top of the cake; return to oven and bake until the sugar melts and browns. Serve.

By Murooj Ibraheem

Ingredients

• ✓ milk chocolate
• skim milk
• bittersweet chocolate
• all-purpose flour
• whole wheat flour
• baking powder
• baking soda
• salt
• sugar
• margarine
• egg
• irish cream liqueur
• buttermilk
• skim milk
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
3. 3 Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
4. 4 Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
6. 6 Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.

By Kat S

Ingredients

• ✓ milk chocolate
• all-purpose flour
• baking powder
• baking soda
• salt
• egg
• granulated sugar
• vanilla extract
• vegetable oil
• buttermilk
• bittersweet chocolate chips
• unsweetened cocoa
• water
• butter
• confectioners sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
2. 2 Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3. 3 In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
4. 4 In a separate bowl, mix together the vanilla, oil, and buttermilk.
5. 5 With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids; beat until combined after each addition, scraping down the sides of the bowl as needed.
6. 6 Divide the batter evenly between the cups so that each is two-thirds full. Bake, rotating halfway, until a toothpick inserted into the center of a cupcake comes out clean, about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
7. 7 Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth, about 5 minutes.
8. 8 In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
9. 9 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed, and then beat in the cocoa mixture.
10. 10 To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.

By Ghirardelli

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
• 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
• 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
• 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