Heat one cup of chips and water in
small microwave safe bowl at medium power (50 % or level 5) for 1 - 2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth.
Place all ingredients, except lemon zest,
in small microwave safe bowl, whisk together, and heat for 2 to 3 minutes in 1 - minute increments, whisking after each, until thickened to a sauce consistency.
Add the chocolate and oil to
a small microwave safe bowl.
For the glaze: Melt chocolate bars in
a small microwave safe bowl on medium heat for one minute.
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 smooth.
Place peanut butter in
a small microwave safe bowl and heat on high for 30 seconds.
Melt the coconut oil in
a small microwave safe bowl.
In
a small microwave safe bowl, microwave the chocolate in 30 second bursts stirring in between each until it melts.
Lightly spray
a small microwave safe bowl with nonstick cooking spray.
In
a small microwave safe bowl, microwave caramels and whipping cream on high for approximately 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
In
a small microwave safe bowl, stir together the almond butter and honey.
In
a small microwave safe bowl, heat the honey until melted, around 20 seconds.
In
a small microwave safe bowl add semi-sweet chocolate chips and food coloring, mix together and set aside.
For chocolate drizzle, place chocolate chips and shortening in
a small microwave safe bowl and microwave on high 30 seconds.
In
a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes.
Melt the butter in
a small microwave safe bowl for 20 seconds.
While patties are in the oven add pesto and butter to
a small microwave safe bowl and heat in microwave for 10 sec at a time until butter is melted.
Add chocolate squares and shortening to
a small microwave safe bowl.
If drizzling with peanut butter, heat the peanut butter in
a small microwave safe bowl for 30 seconds.
Place it in
a small microwave safe bowl and heat it in the microwave for 30 seconds.
In
a small microwave safe bowl, combine the coconut sugar, honey and water.
Mix together melted butter and brown sugar in
a small microwave safe bowl.
In
a small microwave safe bowl, combine creamer and chococlate.
In
a small microwave safe bowl, combine the chocolate chips and coconut oil.
Melt 1/3 cup (2 oz) of the chocolate chips in
a small microwave safe bowl at medium power (50 % or level 5) for 2 - 2 1/2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth.
Melt 1 cup (6 oz) butterscotch chips with 1 tablespoon water in
a small microwave safe bowl at medium power (50 % or level 5) for 1 - 2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth.
Place mushrooms in
a small microwave safe bowl with 1 tsp.
Combine the dried pineapple and water into
a small microwave safe bowl and heat for 20 seconds.
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 smooth.
In
a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth.
In
a small microwave safe bowl, heat the candy melts in 30 second intervals, stirring in between until the candy is smooth and creamy.
In
a small microwave safe bowl, add the fresh cranberries along with the 2 Tbsp water and 2 Tbsp sugar.
Start by adding 2 - 3 tablespoons of coconut oil to
a small microwave safe bowl.
In
a small microwave safe bowl, melt the semi-sweet chocolate.
Spray
a small microwave safe bowl with cooking oil spray generously.
In
a small microwave safe bowl, melt butter and chocolate for 30 second intervals stirring between heatings, until chocolate is completely melted.
In
a small microwave safe bowl, place the chocolate or carob chips and the shortening or oil.
In
a small microwave safe bowl, melt chocolate chips and coconut oil together, 10 - 30 seconds, in increments, until chocolate is completely melted, then add in peppermint extract and stir again.
To make the molten chocolate filling, add the chocolate and butter to
a small microwave safe bowl or glass measuring cup.
In
a small microwave safe bowl combine the almond butter and honey.
In
a small microwave safe bowl, melt chocolate chips and coconut oil together, 10 - 30 seconds, in increments, until chocolate is completely melted.
In
a small microwave safe bowl, add broth and microwave for 30 seconds.
Pour the white chocolate into
a small microwave safe bowl and melt in the microwave in 30 second intervals stirring after each cycle.
Warm beans in
a small microwave safe bowl for 1 minute.
To make the glaze, combine the chocolate chips, cream and milk in
a small microwave safe bowl and microwave on half power in 30 - second increments, stirring frequently, until the chocolate chips are soft.
Melt the candy melts in
a small microwave safe bowl, on 30 second increments until completely melted.