2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1 c. peanut butter
1 cup chopped walnuts

Combine the chocolate chips and butterscotch chips in a large microwave-safe mixing bowl.  Microwave on medium heat for 4 to 8 minutes, stirring every 1 1/2 minutes, to ensure the chips don’t burn.  When the candy is almost fully melted, stir in the peanut butter, and continue to microwave the mixture until all ingredients are well-combined, fully melted, and smooth. When fully melted, stir in walnuts.  

Grease a 13 x 9 inch baking pan, and spread the melted mixture evenly into the pan.  Refridgerate for 2 to 4 hours, until the fudge is firmly set.  Cut into squares, serve and enjoy!

Chocolate Mint Pie

Preparation Time: 15 to 20 minutes
Microwave Time: 2 minutes

2 prepared chocolate graham creacker pie crusts (in dessert aisle at stores)
1 1/4 cups marshmallows
1 package instant chocolate pudding
1/2 cup cream de menth
2 cups whipped cream
1/4 cup chocolate mint candy bar, crushed

Open both pie crusts.   Prepare the instant pudding, as directed on the box for pie filling (reduces milk from original pudding recipe).  Microwave the marshmallows and cream de menth on high 1 minute – remove from microwave and stir vigorously.  Replace marshmallows in microwave for 1 more minute.  Remove and stir vigorously again until smooth.  Next, add the chocolate pudding into the marshmallows, and mix well.  Finally, fold 3/4 cup of the whipped cream into the pudding and marshmallow mixture. 

Evenly divide the pie filling into the 2 crusts.  Use the remaining whipped cream to cover each pie.  If desired, top both pies with shaved chocolate or chunks of chocolate mint candy bar.

Coconut Candy Bars

Preparation Time: 1 hour
Microwave Time: 4 to 6 minutes

1 can (12 oz.) condensed milk
1 3/4 cups shredded coconut (1 store bought bag)
2 cups confectioners sugar
2 teaspoons vanilla extract
2 cups milk chocolate chips or dark chocolate chips (or  try half of each!)

Place coconut, condensed milk, confectioners sugar and vanilla in a microwave-safe bowl.  Mix well, and place in refridgerator until cold and somewhat firm (about an hour).  Form mini-candy bar shapes out of the coconut mixture, and place on a cookie sheet covered with wax paper. 

After all bars are formed, place the chocolate chips in a microwave-safe bowl and microwave on high for 4 to 6 minutes, stirring every 30 seconds, until chocolate is melted and smooth. 

Dip each bar, one  at a time, in chocolate, and then replace the chocolate covered bars on the wax paper cookie sheet.  Let chocolate cool and harden.  Store in refridgerator!

Chocolate Pudding

Preparation Time: 5 to 10 minutes
Microwave Time: 5 to 7 minutes

1/4 cup unsweetened cocoa powder
1/3 cup white granulated sugar
2  1/2 tablespoons cornstarch
1  3/4 cups milk
3 teaspoons vanilla extract

Hot Chocolate

Preparation Time: 2 to 5 minutes
Microwave Time: 3 to 6 minutes

2 1/2 cups milk
2 chocolate candy bars (choose your favorite kind), finely chopped
1/2 cup whipped cream

Pour milk into a microwave-safe bowl or measuring glass.  Microwave on high for 2 to 3 minutes until hot.  Add in finely chopped chocolate candy bar bits.  Return to microwave for 1 to 3 minutes, stirring every 45 seconds, until chocolate is completely melted.  Whisk the milk and chocolate together until the milk forms a nice froth top.  Pour the hot chocolate evenly among 2 to 4 mugs (depending on the size).  Top each mug with fresh whipped cream, and enjoy!

Carmel Chocolate Oat Squares

Preparation time: 5-10 minutes
Microwaving time: 8-12 minutes

¾ cups butter, cubed
1 ¼ cups all purpose flour
1 ¼ cups quick cooking oats
¾ cup packed brown sugar
½ teaspoon baking soda
¼ teaspoon salt
24 caramels
¼ cup milk
1 cup (6 oz) semisweet chocolate chips
½  cup chopped walnuts, optional

Heat the butter for 30 seconds to 1 minute, or until softened. Mix in flour, oats, brown sugar, baking soda and salt. Set aside about a third of the mixture, as this will be used as topping later. Press remaining mixture onto bottom of 8 inch square microwave safe dish. Cook on high heat, leaving uncovered, for about 2 to 3 minutes or until crust is raised and set. Note: Crust will be uneven. Be sure to rotate ½ turn once each minute.

Heat the caramels and milk on high heat keeping uncovered for 3 to 4 minutes or until melted down and smooth, stirring once every minute. Sprinkle the chocolate chips and if desired, the nuts over crust. Cover the entire crust with the caramel mixture. Sprinkle with reserved oat mixture and press down lightly. Microwave on high heat, uncovered for 3 to 4 minutes or until caramel is bubbly, rotating ¼ turn each minute. Allow to cool before cutting.

¾ cup sugar
1/3 cup unsweetened cocoa powder
1 5 oz can (2/3 cup) evaporated milk
¼ cup chunky peanut butter
2-3 tbsp milk (optional)

Prepare the sauce before your main course, for a perfect addition to any dessert!  Mix together the cocoa and sugar in a small, microwave safe mixing bowl.  Stir in evaporated milk and cook uncovered for about 2 to 3 minutes on high until the milk begins to boil.  Be sure to stir the mixture once during the cooking.  Remove from microwave.  Add peanut butter, stir until well mixed in, and let stand covered for the duration of the main entree.  When ready to serve, add milk if desired until you reach a consistency you like.  Spoon the mixture over a bowl of your favorite ice cream, or top a brownie or a cookie for a tasty treat!

Rock and Roll Fudge

Preparation time: 5 Minutes
Microwave time: 1-2 Minutes

1 Twelve-ounce package of chocolate chips (semi-sweet, dark, milk or white chocolate – you decide your favorite!)
1 Cup Smooth or Crunchy Peanut Butter 
1 Stick Butter
3 Cups of Miniature Marshmallows
 
Combine chocolate chips, peanut butter, and butter in a 9×9- inch glass dish.  Microwave on High for 1-2 minutes or until melted.  Mix well and stir in Marshmallows.  Allow to cool and the candy to set.

Delightful Pistachio Cakes Topped with Chocolate Candy

Preparation Time: 10 minutes
Microwave Time: 6-10 minutes

1 package white or yellow cake mix
1 large container cool whip (16 oz.) 
1 box pistachio pudding mix
1 bag favorite chocolate candy (Heath bites recommended)

Mix cake batter as instructed on box.  Grease individual, microwave-safe souffle dishes or small dessert cups (should fill 8-10 dishes).  Pour batter into dishes and place in microwave.   Microwave on high power for 6 to 10 minutes. Cake is done when toothpick comes out clean.  Set cakes aside to cool.

Prepare pistachio pudding as directed on the box.  Fold 3/4 cup of the cool whip  into the pudding.  Evenly divide the  pudding mixture onto the top of each of the cooled cakes.  Spread a thin layer of cool whip over the top of each dessert.  Crush chocolate candies into small bits and sprinkle over the top of each cake.  Serve the individual desserts at a small dinner party or picnic.

Brownie with chocolate butterscotch topping and whipped cream

Prep Time: 15 minutes
Microwave Time: 12 minutes

Brownies
3/4 cup all purpose flour
1 cup white sugar
1/4 teaspoon baking powder
1 pinch salt to taste
1/3 cup melted butter or margerine
2 teaspoons vanilla
2 eggs
2/3 cup semi-sweet chocolate chips
1/2 cup chopped macadamia nuts

In a microwave safe bowl, combine chocolate chips, and butter.  Microwave on medium power for 1 to 2 minutes, stopping occassionally to stir in chocolate as it melts.  Once all of the chips have melted, remove from microwave and add sugar.   Mix together thoroughly. 

In a separate bowl, beat the 2 eggs.  Slowly fold eggs into chocolate mixture , adding about one tablespoon at a time and stirring, so eggs don’t cook.  Once both eggs have been added, add flour, baking powder, salt, vanilla, and macadamia nuts.  Grease a 9″x9″ microwave safe glass baking dish.  Layer brownie batter into dish.  Microwave on medium power for 7 minutes.  If microwave does not rotate, make sure to rotate during the bake time.  Finish up by baking on full power for 2 minutes.   

Chocolate Butterscotch Topping
1 cup butterscotch chips
1 cup sweet chocolate chips

Pour chips into microwave safe bowl.  Microwave on medium power for 2-5 minutes, stirring every 10-15 seconds, so butterscotch doesn’t burn. 

Homemade Whipped Cream
1 small carton (16 oz) heavy whipping cream
4 tablespoons powdered sugar

Pour whipping cream into mixing bowl, and start mixing with electric beaters.  Slowly add powdered sugar, 1 tablespoon at a time.  Beat until cream forms soft peaks.

Brownie Delights
Cut brownies into small squares, and place in individual serving dishes.  Top with chocolate butterscotch topping, and 1 spoonful of whipped cream.  Garnish with fresh fruit or mint.