Melt the butter in
a small bowl in the microwave; it shouldn't need more than 15 seconds, once melted put aside to cool slightly.
Just before you roll it out, prepare the filling by melting 1/4 cup of butter in
a small bowl in the microwave and mix together the 1/2 cup brown sugar and cinnamon in another bowl.
Meanwhile, melt the chocolate chips and shortening in
a small bowl in the microwave in 30 - second intervals, stirring after each until melted and smooth.
Melt the cacao butter until liquid — you can do this in a small pan over a low heat on the hob or
a small bowl in the microwave for a couple of minutes
Melt chocolate chips and butter in
a small bowl in the microwave.
Heat chocolate chunks in
a small bowl in the microwave at 10 - second intervals, mixing well after about 3 intervals, and then mix in the water until you get a thick chocolate liquid
Heat caramel in
a small bowl in a microwave on high until smooth and pourable, about 30 seconds, or heat in a small pot over medium, stirring occasionally, until smooth and runny, about 5 minutes.
Melt brummel in
a small bowl in the microwave, about 15 - 20 seconds.
While biscuits are baking, melt 3 tablespoons butter in
a small bowl in your microwave.
Heat jam in a small saucepan or in
a small bowl in microwave.
Melt apple juice concentrate and coconut oil together in a small saucepan on the stove (or in
a small bowl in the microwave).
When you are short on time melt the chocolate in
a small bowl in the microwave.
Once the scones are completely cool, melt the remaining chocolate in
a small bowl in the microwave on the defrost setting or half power until it just starts to melt.