Sentences with phrase «microwave chocolate chips in»

Microwave chocolate chips in a small bowl for 30 seconds on high.

Not exact matches

Melt chocolate chips in a microwave - safe bowl by microwaving in 30 second intervals, stirring well in between each interval, until completely melted.

In a microwave safe bowl, microwave semisweet chocolate chips in 20 second intervals, stirring in between until completely melteIn a microwave safe bowl, microwave semisweet chocolate chips in 20 second intervals, stirring in between until completely meltein 20 second intervals, stirring in between until completely meltein between until completely melted.

Love it when it's hubs - approved I stored them in an air - tight container in the fridge and microwaves before eating for melty chocolate chips but they would be fine on the counter for a couple days I'd say.

Melt chocolate chips in a bowl in the oven on 250 degrees 3 - 5 minutes or in the microwave for 30 seconds to 1 minutes until slightly melted.

Melt the chocolate chips and coconut oil (if using) in the microwave for about 3 minutes at 50 % power, stirring after each minute (see note).

Then in a small bowl melt the chocolate chips in the microwave in 30 second bursts, stirring in between each burst.

Stir in the chocolate chips and then microwave on high for 60 seconds, or until a toothpick inserted into the center comes out clean.

When you put the bombe back into the freezer for the last time, combine the chocolate chips and coconut oil in a glass bowl and microwave for 1 minute.

Put the white chocolate chips in a ramekin with a table spoon of water and melt it in the microwave and drizzle it on your tart.

Add semi-sweet chocolate chips and 1 tablespoon of coconut oil to a microwave - safe bowl (you want a bowl that is narrow and deep, so you have enough room to dip the hamantaschen in the chocolate without hitting the bottom of the bowl).

Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave - safe bowl.

In a microwave safe bowl, melt the chocolate chips in 30 second intervalIn a microwave safe bowl, melt the chocolate chips in 30 second intervalin 30 second intervals.

Place chocolate chips and the coconut oil in a microwave safe bowl.

In a small microwave safe bowl, add the chocolate chips and almond butter and microwave in 20 second intervals until the chocolate is melted and smootIn a small microwave safe bowl, add the chocolate chips and almond butter and microwave in 20 second intervals until the chocolate is melted and smootin 20 second intervals until the chocolate is melted and smooth.

In a microwave - safe bowl, melt the chocolate chips (mine takes 2 - 3 minutes, stirring every 40 seconds or so).

While the nuts are roasting, melt down the chocolate chips over a double boiler or in the microwave.

Melt your chocolate chips over a double - boiler or in the microwave and whisk until it is melted but not overly hot.

Meanwhile, heat white chocolate chips and peanut butter in a microwave safe bowl in 30 seconds increments, stirring in between, until smooth and creamy.

In the microwave or stove, melt together chocolate chips and coconut oil... the oil helps to thin it out a touch.

Meanwhile, place the chocolate chips and coconut oil in a microwave safe bowl, and microwave in 30 second intervals, mixing until smooth.

In a microwave - safe bowl, melt the chocolate chips and sweetened condensed milk together for 2 minutes.

While it's thawing, put the dairy - free chocolate chips and the 3 Tablespoons of coconut milk in a microwave safe bowl.

Then melt the white chocolate chips in the microwave or in a double boiler.

Let's start baking... Candy Stuffed Chocolate Cookies Yields: 18 cookies Ingredients: 1/2 cup softened margarine with 80 % vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp saltChocolate Cookies Yields: 18 cookies Ingredients: 1/2 cup softened margarine with 80 % vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp saltchocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp saltchocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4...

Melt chocolate chips with a small amount of crisco (about 1 cup chocolate to 1/2 tsp crisco) in the microwave.

Melt white chocolate chips in the microwave for 30 seconds.Mix in vegetable shortening and combine well.

Place chocolate chips in a glass bowl and microwave for 40 seconds.

Make the chocolate glaze by melting 1/3 cup mini chocolate chips in the microwave in short 30 second bursts, stirring between each 30 period.

In a bowl place chocolate chips and microwave on high for 1 minute.

Melt the chocolate chips in the microwave and drizzle the chocolate overtop of the cupcakes.

If using, heat extra white chocolate chips in a microwave - safe bowl for 30 seconds at a time until melted.

Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl).

Microwave the chocolate in 30 second increments, stirring in between until the chocolate chips are melted.

Place the chocolate chips, butter and espresso in a small bowl and microwave for 45 seconds.

Meanwhile, melt the chocolate chips using a double boiler or in the microwave.

While the coconut shells are baking, measure out chocolate chips and place them in the microwave for 30 seconds.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

Melt the remaining cup of chocolate chip until stirred smooth (I prefer 30 second increments in the microwave at 50 % power).

Place chocolate chips and coconut oil in a microwave safe bowl and heat until melted, stirring every 30 - 45 seconds.

If using the microwave, do so in bursts of 30 seconds, stirring well in between to melt all the chocolate chips.

In the microwave, melt the chocolate chips.

The kids can pop them in the toaster or microwave themselves and they forgo syrup because of the chocolate chips in them - which makes for a smoother morning routine.

I always leave some plain as two of the six kids prefer them without the white chocolate.Melt white chocolate chips over very low heat or melt in microwave.

Add the semi-sweet chocolate chips and shortening to a microwave safe bowl and heat in the same manner as the milk chocolate chips.

Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.

Place the milk chocolate chips in a microwave safe bowl and microwave on medium for 1 minute.

In a small microwavable bowl, add the chocolate chips and coconut oil and microwave for 15 second intervals until the chocolate is melted and smooth.

While you're waiting for the cake to cool, prepare the Chocolate Topping by combining chocolate chips, coconut oil, and peanut butter in a microwave sChocolate Topping by combining chocolate chips, coconut oil, and peanut butter in a microwave schocolate chips, coconut oil, and peanut butter in a microwave safe dish.

Place 1 cup of the dark chocolate chips and 1 tablespoon of the firm coconut oil in a microwave safe bowl and microwave for 30 seconds or so.