Using a microwave safe bowl, melt the chocolate (or almond bark) in microwave for about 2 - 3 minutes, stopping every minute to stir.
Using a microwave safe bowl, melt chocolate chips in microwave in 30 - second intervals until smooth.
Once the macaroons are completely cooled,
use a microwave safe bowl to melt the chocolate chips in your microwave in 30 - second intervals just until smooth.
Not exact matches
If
using, heat extra white chocolate chips in a
microwave -
safe bowl for 30 seconds at a time until melted.
Place chocolate into
microwave safe bowl (if
using bar chocolate, chop into chunks first) and heat for 30 sec.
Use a
microwave -
safe bowl to heat butter and chocolate chips together at 50 % power, 30 seconds at a time.
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!)
Break up a 100 g bar of white chocolate into a
microwave safe bowl or
use white chocolate chips.
In a heat -
safe bowl, melt the chocolate (
use your
microwave in 30 second increments or over a double - boiler).
In a double boiler (or a a
microwave -
safe bowl), melt the chocolate (
use low heat if
microwaving).
Heat the cream in a
microwave safe bowl (I
used a 2 cup measuring cup) until boiling, then pour over the chocolate chips.
I could really
use the Amazon gift card for a food processor,
microwave, pots and pans, stainless steel French press coffee maker,
microwave safe glass
bowls and other items for the kitchen.
While cookies are baking, melt milk chocolate chips
using a double boiler or a
microwave -
safe bowl (be sure to only heat in 15 - 20 second increments, stirring between, and handle
bowl with care as it may become hot).
Materials: — white melt and pour soap — Oui Fresh essential oils - soap colorant (you can
use liquid colorant from the craft store or these color blocks)- pink Himalayan salt — square silicone pan - shaped cookie cutter -
microwave -
safe bowls - spoon - sharp knife
• In a glass
microwave safe bowl (I
use a measuring cup) add the 1 cup of chocolate chips and 2 tablespoons of coconut oil and
microwave for about one minute until melted and smooth.
In a
microwave safe bowl melt peanut butter until softened (this is very important if you're
using natural peanut butter).
Combine the milk (I
used 2 %), water, and oil in a separate,
microwave -
safe bowl, and heat to between 120 °F and 130 °F.
Using a medium
microwave -
safe bowl, combine cream cheese and tomatoes and
microwave on high for 1 minute.
If
using liquid egg whites, pour them into a
microwave -
safe bowl and
microwave for 1 minute.
First, put the three peeps in a
microwave -
safe bowl (we did two batches of different colors so
used six peeps total) along with the coconut oil.
To
use, give the thickened sauce a good stir then spoon out what you need into a
microwave -
safe bowl.
If
using liquid egg whites, pour them into a
microwave -
safe bowl and
microwave for 1 minute.
For the
bowl, I like to
use a large ramekin or any small
microwave -
safe bowl.
Supplies Empty jars Soy wax flakes (found here) Candle wicks (found here) Scotch tape Popsicle sticks A large
microwave safe bowl (like this one) Something to stir the wax with (I
use a chopstick) Essential oils (found here)
The
bowls are dishwasher
safe and can be
used in the
microwave.
11 Melt the purple candy coating in a
microwave -
safe plastic
bowl to be
used for the cupcake bite tops.