Heat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave,
in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted).
In a large microwave safe bowl, add peanut butter and honey.
In a large microwave safe bowl, melt the butter in the microwave for 45 - 60 seconds.
In a large microwave safe bowl, melt together the butter and chopped dark chocolate in 30 second burst stirring after each interval.
In a large microwave safe bowl, melt the butter.
In a large microwave safe bowl, combine the marshmallows (** The Cinnamon Bun mallows come in 8 ounce bags, you want a total of 10 ounces of marshmallows, which is what size the bag of regular miniature marshmallows come in **, so if you can't get the Cinnamon Bun mallows, just use regular!)
Either on the stove top or
in a large microwave safe bowl, combine the chocolate squares, butter, water, instant coffee, and honey
In a large microwave safe bowl (large enough to accommodate all the cereal), melt the margarine, cookie butter, and salt.
Combine chocolate chips and peanut butter
in a large microwave safe bowl.
In a large microwave safe bowl, heat the marshmallows and butter in the microwave for 90 seconds.
In a large microwave safe bowl, add the heavy cream and heat on high in the microwave for 1 - 2 minutes, until it starts to bubble.
In a large microwave safe bowl, combine the caramels, cream, and heat on high power for 1 minute.
In a large microwave safe bowl, combine the pasta, water, and salt together.
In a large microwave safe bowl, melt chocolate chips and butterscotch chips together in microwave, stirring every 30 seconds.
In a large microwave safe bowl, melt together the honey or maple and coconut oil on power level high, stirring every 30 seconds until smooth (this took about 1 minute for me).
In a large microwave safe bowl, combine the marshmallows and butter.