Kodiak Chocolate Chip Cookies

Fresh baked chocolate chip cookies are the reason I’m not model weight: they’re my Achilles heel. I have a bunch of Kodiak cake boxes to use up and this is a break from pancakes and waffles. They’re delicious, and have a lot of fiber and protein*! 

Kodiak Chocolate Chip Cookies

3/4 c butter, room temperature 

1 c brown sugar

1 1/2 tsp vanilla

1 egg

1 c quick oats 

1 1/2 c Kodiak powder 

3/4 c chocolate chips

1. Preheat oven to 350 degrees. Cream butter and brown sugar until smooth. Stir in egg and vanilla. 

2. Stir in Kodiak mix and oats until blended. Stir in chocolate chips. 

3. Bake in preheated oven 9-11 monies or until edges and a little of the tops are golden brown. 

* For one large cookie:

Caramel Popcorn

 

I usually don’t like caramel popcorn as much as honey popcorn, but is the best and is so easy to make. I love it warm best. You can double the caramel sauce, but I think these portions give a better balance of sweet and savory. Makes one large bowl; serves 6-8. 

Caramel Popcorn

2 3 oz bags microwave butter or plain flavored popcorn

1/2 c (1 cube) butter

1/2 c brown sugar

16 marshmallows

1. Pop popcorn in microwave according to directions; place in very large bowl, careful not to include any unpopped kernels. Set aside. 

2. Melt butter in small saucepan over medium heat. Stir in brown sugar and marshmallows until marshmallows melt and mixture is smooth. Let simmer 1 minutes, stirring constantly. Remove from heat 

3. Pour caramel mixture over popcorn and stir until evenly coated. Eat warm (my favorite) or form into baseball sized balls and store in an air tight container for later. Enjoy!

Candied Yams

 

These were a popular Thanksgiving favorite growing up and continue to be in my home. My kids LOVE them, even my guy with texture issues. They're practically a dessert! You can adjust the brown sugar and butter to make them a little healthier. Serves 8.

Candied Yams

4-5 large yams
salt and pepper, to taste
1/2 c butter
3/4-1 c packed brown sugar
bag of marshmallows, large or small

1. Place yams in large steamer (or boil them if you must). Steam about 30 minutes, or until knife enters the largest yam easily. OR steam them in pressure cooker for 10 minutes. Let cool and peel. 

2. Preheat oven to 350 degrees. Chop yams into bite-sized pieces and place in 9x13 baking dish. Sprinkle yams generously with salt and pepper. 

2. Cut butter into small pieces (1/2 Tbsp. or so) and place evenly over yams. Crumble brown sugar evenly over top of yams. Top with marshmallows. Bake in preheated oven for 30 minutes, or until marshmallows are melted and start to turn golden brown. 

Candied Coconut

I love the dried coconut we used to buy from Costco for road trips. Now that we're in Okinawa without Costco (SNIFF!), I ventured to make my own. SUPER tasty! Takes some time peeling, peeling, peeling, but it's so worth it. Especially if you have easy access to fresh coconut. I found this on one of my favorite recipe websites, allrecipes. Enjoy!!

Candied Coconut

1 whole coconut
1/4 c water
3/4 c sugar
1 tsp salt

1. Bake coconut for 15 minutes at 350 degrees, let cool and crack open with a hammer. Remove meat of coconut in as big of chunks as you can from hard shell. Peel brown skin off meat with peeler. Use peeler to cut meat into thin strips (or use sharp knife) about an inch or two long.
2. Add coconut strips to medium saucepan, cover with water and boil 5 minutes. Drain. Place coconut back into saucepan and add 1/4 c water, 3/4 c sugar and 1 tsp salt. Bring to boil over medium heat. Lower heat to as low as it’ll go while still simmering. Stir constantly until syrup dissipates.
3. Spread coconut out on cookie sheet to cool, separating and opening pieces before they cool. Store in an air right container.

Snowball Cookies

Nuts usually ruin baked goods for me but this is a recipe I've ALWAYS loved, even as an annoyingly picky little girl. They're known as "Russian Tea Cakes" or "Mexican Wedding Cakes" but we called them "Snowballs" growing up because...well...they looked like snowballs! It was the closest we had to the real thing at Christmastime growing up in Central California. The almond extract is optional but adds a richer flavor. I substituted walnuts because it's all I had on hand and they were still my favorite crumbly cookie. My 2 year old did some sort of Houdini trick to steal a third one off of the counter. Still not sure how he did that but he LOVES them. Makes about 2 dozen.

Snowball Cookies

1 c butter, at room temperature
1/2 c powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract, optional
1/4 tsp salt
2 1/4 c flour
1 c finely chopped pecans
confectioners sugar for dusting

1. Preheat oven to 350 degrees. Cream butter, 1/2 c confectioners sugar, vanilla and almond extract with electric  beaters. Mix in salt, flour and chopped pecans. Dough will be crumbly. Press into 1" balls and place on unbaked cookie sheet about 1/2" to 1" apart. They don't flatten much.
2. Bake in preheated oven until bottoms are golden, about 15 to 20 minutes. The tops will still be white. DON'T let them burn. Roll immediately in powdered sugar and once again after they've cooled. Enjoy!

Easy Cheesecake

I LOVE cheesecake. This is the type my mom always made, though I got this recipe off of kingarthur.com website. So yummy. So moreish. This toppings is awesome--so much better than canned cherry pie filling (barf). Makes one 9" pie.

Easy Cheesecake

1 graham cracker pie crust in tin
2 8-oz packages cream cheese at room temperature
2 eggs
2/3 c sugar
1 tsp vanilla

Topping, optional

1 12-oz bag frozen raspberries, about 3 c
1 to 3 Tbsp sugar, to taste
1 to 2 Tbsp pie filling enhancer
pinch of ground cinnamon, optional

1. Preheat oven to 350 degrees. Place pie crust on baking sheet. Remove plastic cover from pie crust, taking paper off.; Set aside.
2. In medium bowl, beat cream cheese, eggs, sugar and vanilla until smooth. If cream cheese is at room temperature it should cream well. Pour mixture into pie crust and bake 30 minutes in preheated oven. It won't look entirely set in middle, though most of it shouldn't jiggle when shaken. An instant-read thermometer inserted into crust 1" from edge should read between 165 and 170 degrees. If not baked thoroughly, cover edges with foil to protect from burning and bake longer, checking every 5 minutes until done.
3. Remove cheesecake and set on a cooling rack. Once it's cool, refrigerate, covering with plastic insert, at least an hour until you're ready to serve it.

If making topping (I don't think it needs it but it's fun)

1. Place froze berries in a bowl to thaw, or microwave, stirring every 10 seconds or so, but don't cook them.
2. Add 1 Tbsp pie filling enhancer and stir until well combined. If you want it thicker, add another Tbsp. Add 1 to 2 Tbsp sugar, tasting with tip of finger and adding up to 3 Tbsp, according to taste. Stir in a pinch of cinnamon, if desired.
3. Spoon topping over cheesecake. Keep refrigerated until ready to serve.

Almond (or hazelnut) Biscotti

Biscotti is so tasty dipped into a steaming cut of hot chocolate (or coffee, if that's your thing). These aren't going to break your teeth, however, like its Italian counterpart and can be eaten alone. Some end up too almondy for my taste, but this recipe is so good! Melt 1 c melted semi-sweet chocolate chips and a Tbsp coconut oil and dip bottoms or drizzle on top then let cool to harden, if you want to be extra fancy. Dark chocolate tends to be the "thing" with these. I love that they're easy, tasty and this recipe makes so many. Great for filling in the neighbor's holiday plates, a nibbler at a party or just for fun. We gave some to police officers and fire fighters with my son's preschool class and they were perfect! Had leftovers for the neighbors and they were a favorite! Thank you, Betty Crocker. Makes 40 cookies.

Almond (or Hazelnut) Biscotti

1 c hazelnuts or almonds, coarsely chopped
1 c sugar
1/2 c butter, softened
1 tsp almond extract
1 tsp vanilla
2 large eggs
3 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda

Chocolate for drizzling, optional

1. Heat oven to 350 degrees. Spread nuts evenly on a jelly roll pan. Bake uncovered 5 minutes until golden brown. Stir nuts, spread and bake another 5 minutes. Set aside to cool.
2. In a large bowl, beat sugar, butter, almond extract, vanilla and eggs together, or mix with a wooden spoon. Stir in flour, baking powder and baking soda. Stir in nuts. Knead 2 to 3 minutes or until dough is firm and nuts are mixed.
3. Divide dough in half. On same jelly roll pan you roasted nuts in, shape both halves into 3x10 inch bars, rounding edges slightly, with enough space for each to expand.
4. Bake 25 minute or until center is firm to the touch (not rock hard but doesn't feel mushy). Cool on pan 15 minutes; move to cutting board. With a sharp knife cut each rectangle crosswise into 1/2-inch slices.
5. Place slices, cut side down, on jelly roll pan. Bake 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to wire rack to cool.

Apple Pie

Apple pie is my favorite but I've always been too intimidated to make one myself. But it's really quite simple! And freaking delicious. Serve warm with vanilla or caramel ice cream. Mmmmmm....makes one 9-inch pie.

Apple Pie

1 9-inch double-pie crust
4 medium-large granny smith apples, peeled, cored and sliced (about 16 pieces/apple)
1/2 c butter
1/4 c floor
1/4 c hot water
1/2 c sugar
1/2 c brown sugar, packed
3/4 tsp ground cinnamon
1/4 tsp allspice

1. Place first half of rolled-out pie crust in 9" pie pan, letting and excess dough hang off the sides. Layer apples inside, mounding them slightly over the pan. Set aside.Preheat oven to 425 degrees.
2. Melt butter in a medium saucepan over medium heat. Whisk in flour until blended. Whisk in the water, sugars, cinnamon and allspice. Bring to a boil and let simmer 2 minutes.
3. Pour half of the butter mixture over the apples. Top with second half of crust, lattice style or with several holes (you can cut out make leaves or any cute design). Pinch edges together. Brush remaining butter mixture over top of crust. Pour remaining through the holes.
4. Bake 15 minutes in preheated oven. Reduce heat to 350 degrees and bake another 25 to 35 minutes, or until crust is golden brown and apples are tender.

Whipped Frosting Recipe

I don't like normal frosting from a container. It's way too rich for me. But I LOVE this LIGHT, FLUFFY, MELT-IN-YOUR-MOUTH topping for a cake. I made it for my son's Mine Craft birthday and the kids licked it up. My husband said it was a little TOO light for him, but still very good. It's also great in the CENTER of two cakes. I'm in love. Makes enough to frost a 9x13 or double-layer cake.

Whipped Frosting Recipe

3/4 c milk
1 3 1/2 oz package instant pudding mix, whatever flavor you want (chocolate, vanilla, cream cheese, Oreo, etc)
1/4 c powdered sugar
1/2 tsp vanilla extract
1 8-oz container whipped topping, such as Cool Whip, softened

1. Stir milk and pudding mix together in a bowl. Stir in powdered sugar; beat with whisk for 2 minutes.
2. Gently fold in whipped topping.

Homemade Caramel Apples

Everything is better homemade (well, it SHOULD be if you find the right recipes). These caramel apples are AWESOME. I mean, I got sick from licking so much of the caramel off of...well...EVERYTHING. I didn't have time to let the caramel cool enough so the toppings sagged a lot. They aren't so pretty, but they tasted friggin' delicious. NOTE THAT YOU NEED A CANDY THERMOMETER for this! And it makes a lot of caramel. Have other things to dip on hand (e.g. toss it with POPCORN and DRY ROASTED PEANUTS, dip apple slices in it, serve over ice cream, drizzle over brownies, etc), or put the excess in a foil-lined 8x8 dish and cool in fridge, nibbling or melting (in microwave or on stove) later as desired. I poured melted caramel over vanilla ice cream with dry toasted peanuts and chocolate syrup. Tasted like a Baby Ruth I kid you not. It's awesome caramel. I got this from a local grocery store magazine, Schnuck's. Makes 10+ apples.

Homemade Caramel Apples

10 medium granny smith apples
10 sturdy sticks
chopped nuts/candy/chocolate toppings, optional
1/2 c butter
2 c packed light brown sugar
1 14-oz can sweetened condensed milk
1 c light corn syrup
1/2 tsp salt
1 tsp vanilla

1. Line a baking sheet with parchment paper. Remove stems from apples. Wash apples in warm water, wiping wax off with clean kitchen towel. Push sticks in through stem end. If using, prepare any extra toppings in bowl(s). (My favorite are chopped peanuts, chopped Snickers and chopped Reese's Peanut Butter Cups. mmmmmm...). Set any toppings with chocolate in the freezer until the caramel is ready.
2. In heavy saucepan, with candy thermometer attached, melt butter over low heat. Stir in sugar, condensed milk, corn syrup and salt. Cook over medium-low heat 15 to 20 minutes, or until candy thermometer reads 240 to 245 degrees F (about soft ball stage), stirring frequently. Remove from heat; stir in vanilla. Continue stirring to cool to about 200 degrees.
3. Dip up to the stem and swirl each apple into caramel until evenly coated, allowing excess to drip into saucepan. Roll bottom and halfway up sides of apple in topping(s), if using, pressing lightly so they adhere. Place on prepared baking sheet; let stand 10 minutes. Refrigerate at least 1 hour, up to 3 days. To serve, allow apples to stand at room temperature 10 minutes before serving.

Cake Mix Cookies

Found this recipe on food.com so I could use up a can of cream cheese frosting and the cake mixes collecting dust in my pantry. The whoopie pies were SO GOOD, albeit super sweet (you frost the middle of two cookies to make whoopie pies)! The family we shared them raved about them. I added peanut butter and chocolate chips to half a dozen of them for those who don't like frosting. My kids went gaga. Super easy and super yummy (though I prefer real chocolate chip cookies, these are that much quicker to whip up)! Makes 1 to 2 dozen.

Cake Mix Cookies

1 box cake mix
1/2 c vegetable oil
2 eggs
2 c chocolate, peanut butter or butterscotch chips, mixed and matched as desired*

1. Preheat oven to 350 degrees.
2. Combine cake mix, oil, eggs and chips in medium bowl until well combined. Drop by the spoonful on ungreased cookie sheet. Bake in preheated oven 8 to 10 minutes.
3. Let stand 1 minute before transferring to cooling rack or waxed paper to cool.

* I make these into whoopie pies and omit the chips

Peanuty-Chocolatey Oat Bars

My kids LOVED these. And my husband. And myself, of course. The original Pinterest recipe had 1/2 c honey and it really overpowered the other flavors. These are so easy I need to make them again! And again! :D Such a good snack packed with good nutrients. Makes one 8x10 pan.

Peanuty-Chocolatey Oat Bars

1 c peanut butter
1/4 c honey
1/2 c coconut oil or butter
2 c quick oats
1 c shredded coconut
1/2 c chopped peanuts
1 1/4 c chocolate chips
1 tsp vanilla extract

1. Lightly grease 9x13 baking pan; set aside.
2. Melt peanut butter, honey and coconut oil or butter in small sauce pan over medium-low heat, stirring constantly; remove from heat. Add oats, coconut, peanuts, chocolate chips and vanilla. Stir until chocolate chips are melted. Taste for sweetness. If not quite sweet enough, stir in a bit more honey.
3. Pour into greased 9x13 baking dish. Set in fridge to cool and harden, at least one hour. Cut into bars and store in air tight container in refrigerator.

Mom's Apple Dumplings

This was one of my favorite desserts growing up. Mmmmmmmm...My kids and husband LOVED them. You can use crescent rolls or whip up a quick crust. Either way these are super yummy. Serve alone, with whipped cream or vanilla ice cream. Makes 6 servings.

Mom's Apple Dumplings

Ingredients

1 c water
1 c sugar, plus more for sprinkling
1/8 tsp cinnamon, plus more for sprinkling
1/8 tsp nutmeg, plus more for sprinkling
2 Tbsp butter, plus 1 1/2 Tbsp

3 large Granny Smith apples, peeled, cored and sliced 1/4" thick

Crust:
2 cans large refrigerated crescent rolls OR

2 c flour
2 tsp baking powder
1 tsp salt
2/3 c shortening
1/2 c milk

Directions

1. Preheat oven to 375 degrees. Lightly grease 7x11 baking dish; set aside.
2. SYRUP: Combine water, sugar, cinnamon and nutmeg; bring to a boil. Melt in butter; set aside.
3. CRUST: pinch seems of 2 crescent rolls together to make squares. OR Mix flour, baking powder and salt in a medium bowl. Cut in shortening, add milk all at once and stir until moistened. Roll 1/4" thick on lightly floured surface. Cut into 6" squares.
4. Distribute apple slices in center of each crust. Sprinkle each generously with cinnamon, sugar and nutmeg. Dot each with about 1/4 Tbsp butter. Fold edges together and pinch all 4 seems. Place 1" apart on greased baking dish. Pour syrup over dumplings and bake 35 minutes. Serve warm, if desired.

Sautéed Apples

These are so delicious! Serve them warm over pork chops, ham, french toast, pancakes, waffles, oatmeal, ice cream, crepes, or alone! They're tender, sweet and so good. mmmmmm....Makes about 4 servings.

Sautéed Apples

Ingredients:

1/4 c butter
4 large tart apples, peeled, cored and sliced 1/4 inch thick
1 tsp cornstarch
1/2 c cold water
1/2 c brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Directions:

1. In a large skillet melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender; about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar, cinnamon and nutmeg. Boil for 2 minutes, stirring constantly. Remove from heat and serve warm.

Mom's Homemade Caramels

My mom made these often during Christmastime growing up and they are sweet and gooey and delicious! My kids LOVED them. They're a fun treat to add to Christmas plates for the neighbors or just for fun anytime.

Mom's Homemade Caramels

2 c sugar
1/2 c butter
2 c half and half, divided
3/4 c light corn syrup
1/2 c chopped nuts, optional

1. Butter square 8x8 baking pan, or similar sized other, or line with parchment paper. Set aside.
2. In medium sauce pan heat over medium heat sugar, butter, one cup half and half and corn syrup. Let boil, stirring constantly, five minutes (still over medium heat). Stir in other cup of half and half and continue stirring until candy thermometer reads 245, or soft ball.
3. Pour into buttered 8x8 pan and set out to cool. Once cooled, remove from pan and cut into desired pieces with sharp knife or pizza cutter. Wrap in pieces of parchment paper. Tie ends if you'd like to be fancy. Enjoy!

CHOCOLATE CARAMELS

Heat 2 squares unsweetened chocolate with sugar mixture.

Chocolate Chip Cookies

I've tried quite a few chocolate chip cookie recipes in search of the BEST one by far. Even my husband has said so and he's quite picky. None have topped this awesome recipe I got from Tristi Pinkston. The dough is awesome, fresh from the oven they're to die for, and delectable frozen. Makes about 3 dozen, depending what size you make each cookie.

Chocolate Chip Cookies

Ingredients

1 1/4 c granulated sugar
1 1/4 c packed brown sugar
1 1/2 c butter, softened at room temperature
2 tsp vanilla
3 eggs
4 1/2 c flour
2 tsp baking soda
1/2 tsp salt
2 c semi-sweet chocolate chips

1. Heat oven to 375.
2. In a large bowl, beat sugars and butter until light and fluffy. Beat in vanilla and eggs until well blended. Add flour, baking soda and salt, mixing well. Stir in chocolate chips.
3. Drop dough balls 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until light golden brown. Cool one minute on cookie sheet before removing to cooling rack.
4. For bars, spread half the dough onto bottom of 9x13 baking pan. Bake 15 minutes or until starts to turn golden brown.

Snickerdoodles

This recipe came from Tristi Pinkston. She wanted me to test some recipes for a book she has coming out and YUM! So delicious. They're best eaten within 24 hours (if you have a hard time with that, give me a call I'm sure I can help) but are always delicious. mmmmmm...Makes about 3 dozen, give or take.

Snickerdoodles

1/2 c butter, softened
1/2 c shortening
1 1/2 c sugar
2 eggs
2 t vanilla
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/4 t salt

For dipping:
3 Tbsp sugar
3 tsp ground cinnamon

1. Preheat oven to 400 degrees. In a small bowl, mix 3 Tbsp sugar and ground cinnamon. Set aside.
2. In a large bowl cream together butter, shortening, sugar, eggs and vanilla with beaters. Blend in the flour, cream of tartar, baking soda and salt.
3. Shape dough into 1-inch balls. Roll each ball in cinnamon-sugar mixture and place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes, careful not to overcook. Remove from cookie sheet to cooling rack immediately.

Hidden Oreo Brownies

These are really good, though super sweet. They'd probably be awesome with Nutter Butters or peanut butter Oreos. My friend told me she'd tried something like this before so I made this up. The good thing about brownies is you can SMELL when they're ready. mmmmm...Enjoy warm or completely cooled, with ice cream or cold milk. Makes about 24 brownies.

Hidden Oreo Brownies

24 cupcake liners*
24 Oreo cookies, or really any cookie you like
1 box of brownie mix, Betty Crocker is the best, or homemade brownie mix
    - ingredients on box (water, vegetable oil, egg)
1/2 c peanut butter chips, or creamy peanut butter

1. Preheat oven to 350 degrees. Place liners in muffin pans and spray each with cooking spray; place a cookie in each one. Sprinkle 1 Tbsp peanut butter chips over each one, or spread 1 Tbsp peanut butter over each cookie; set aside.
2. Make brownie mix, according to instructions. Using a ladle, pour equal amount of mix over each cookie, about 1/4 c. Bake in preheated oven until toothpick inserted in brownies comes out mostly clean; 15-20 minutes.

*  You can bake them right in the tin, without liners. Spray the tins and bake at 325 degrees; start checking at 15 minutes.

Monkey Bread

I loooooove monkey bread and always thought it must be difficult to make because it's so scrumptious. However, it mocks me greatly with how easy it is. Most people make it in a bundt pan, but I like to be able to control portions. For my family of four--two being under the age of 7--we ate one and a half loaves. But we were hungry and we are pigs. :) If you're going to make some for a big group just triple the recipe and bake in a bundt pan. I used Grands low fat buttermilk biscuits and they were perfect. You can also bake without the butter and brown sugar mixture and dip in cinnamon roll icing. Either way you serve it, it's DIVINE!  Serves 4 to 6.

Monkey Bread

1-3.5 oz box bake and serve butterscotch flavored pudding
1 can buttermilk biscuits
1/2 c white sugar
1 tsp ground cinnamon
1/4 c butter (1/2 stick)
2 Tbsp brown sugar

1. Preheat oven to 350 degrees. Shake pudding on bottom of regular sized bread loaf pan, just until it covers the bottom completely; should be less than half of the bag.
2. Open biscuit tub and cut each biscuit into four pieces.
3. Add white sugar and cinnamon to a gallon ziplock bag, seal, and shake to mix. Add biscuit pieces to the bag, seal, and shake until each piece is coated. Spread evenly in loaf pan. If desired, sift any extra cinnamon sugar over warm, lightly buttered toast.
4. In small saucepan, melt butter over medium heat. Add brown sugar, stirring constantly with wooden spoon until it turns an even brown color; pour evenly over bread.
5. Bake, uncovered, until tops are brown, 25 to 35 minutes. Let sit 5 to 10 minutes then tip upside down onto cooling rack. Scrape the extra ooey gooey caramel goodness that sticks in the pan and add it to the top. Sooooo yummy. Don't hog it all yourself!

Fudge

I always used the recipe on the back of marshmallow cream (and highly recommend if if you haven't tried it), but tried something different this year. I've gotten nothing but compliments from the neighbors on this fudge (what about the other treats I slaved over?!). :) I loooooove to add peanut butter chips. Then again, peanut butter and chocolate are just about the perfect combination. Be creative. If you love Almond Joy, add toasted coconut and chopped, roasted almonds. :) You can add what you want and make it to your liking, tasting the liquid mixture to make sure it's to your liking before pouring it into the pan and letting it set. Makes one 8x8 pan.

Fudge

1 14-oz can sweetened condensed milk
1 12-oz package semi-sweet chocolate chips
1 1-oz square unsweetened chocolate

optional add-in's:
1 c peanut butter chips
1/2 c peanut butter
1/2 c chopped nuts
mint extract, to taste
1/2 c toasted, sweetened, shredded coconut
1/2 c chocolate chips, for added chocolatey-ness
1/2 c rice crispy cereal
caramel sauce
whatever you love with chocolate, be creative!

1. Butter 8x8 pan, OR line with foil. Set aside.
2. In medium saucepan, heat milk, chocolate chips, and unsweetened chocolate (as well as any other add-in's you may want) over low heat, stirring constantly until chocolate is melted and smooth. Remove from heat; add vanilla and mix well. Spread evenly in pan; it will be thick. To smooth the top, use a warm and moist butter knife. Refrigerate until cool; cut into pieces.