Who needs a reason to eat chocolate? Nowadays as a stay at home mom of three little ones, I feel like my entire life is just me “winging it” and most of the time, I’m just trying to enjoy the ride:) that’s why I always keep a package of chocolate candy coating on hand in case I need to throw a quick snack together. After all… everything taste better with chocolate right? Plus it’s great for your mental health!
A quick note before you get started:
I am NOT an expert and do not claim to be, but since this seemed to be a challenge for me when I first started exploring melting chocolate, I wanted to share my personal experience. This may not hold true for everyone and is strictly my own opinion. I use a variety of chocolate coating products. Chocolate coatings, also referred to as candy melts, confectionery coating, almond bark, chocolate melts, candy coating, are similar to “real” chocolate but have slightly different ingredients to help melt easier. True chocolate is much more difficult when it comes to melting. (I’ve found using true chocolate turns out too thick and doesn’t set up right).
I usually buy this chocolate from our local grocery store It’s the generic store brand but I’ve never had any problems.
I’ve also purchased chocolate at our local Hobby Lobby stores Make N’ Mold Candy Wafers is the name of the chocolate you can find several different colors on the cake decorating isle. Also, for additional savings don’t forget to use your 40% off coupon;)
Here are a few other favorites chocolate candy coatings you can find at Wal-Mart. Candiquik is a good one it melts smoothly and you can melt it right in the container it comes in. Plymouth Pantry Almond Bark vanilla is good, try to stay away from the chocolate. Another note to keep in mind if your chocolate turns out thick (Sometimes this is the result of overheating your chocolate) Always heat your chocolate, not matter what brand, at 50% power in the microwave and in very short bursts – usually starting with 30 seconds and then going 10 -15 seconds at a time after that. Once you overheat chocolate, which can be done much more quickly than you realize, (I’ve done it more than once) you can thin out your chocolate by adding a teaspoon or so of Crisco or vegetable oil. Always start with a tiny bit, as it’s easy to add more.
Frozen Chocolate Covered Bananas or raspberries
What you’ll need:
Any kind of chocolate candy coating
2 medium size bananas
Sprinkles (optional)
Directions: Line your baking sheet with parchment paper. Slice your bananas into desired size. (My slices were about 1 inch thick; I would do them thinner next time to make it easier to eat). Place banana slices on top of baking sheet and put it in the freezer. Pour your chocolate into the microwave bowl and follow directions according to the package. Once the chocolate is melted, take the baking sheep out of the freezer. Using dipping tools or a fork, dip bananas into the melted chocolate. Tap the fork on the side of the bowl a little, so excess chocolate drips back into bowl. Set onto parchment paper. Sprinkle tops with some decorations such as sprinkles. (If you’re feeling super fun:) Once all the slices are covered, place baking sheet back into the freezer. When chocolate hardens (should be done after 15-20 minutes), place banana slices in a sandwich bag or freezer safe container. Freeze and enjoy them frozen! (Do not defrost).
Chocolate Covered Pretzels
What you’ll need:
1 12-ounce package milk chocolate chips
1 package of pretzels
Assorted sprinkles
Line a baking sheet with parchment paper and set aside. Place sprinkles in a medium bowl and set aside. Dip one pretzel into the milk chocolate about halfway up, twist the pretzel around to let the excess chocolate drip off. Hold the pretzel inside the bowl of sprinkles and twist the pretzel around to allow the sprinkles on all sides. Place the pretzel on another piece of wax paper to dry. Continue until you’ve made your desired amount. Place pretzels in the freezer to shock into hardening. Pretzels should be stored, sealed in an airtight container at a cool room temperature. 
Chocolate Covered Popcorn
What you’ll need:
1 12-ounce package milk chocolate chips ( I used pink for the girls birthday)
Popcorn without butter or salt
Pop your popcorn. While it’s popping lay a piece of wax paper on a cookie sheet. Once your popcorn is popped pour into a bowl and remove all extra kernels that haven’t popped…those aren’t good even covered in chocolate 
Melt about 3/4 cup of chocolate in the microwave. I always start with 30 seconds then continue in 15 second spurts stirring in between. Slowly pour in the melted chocolate while stirring with the other hand. It mixes much better if you stir and pour at the same time. Lay out your popcorn on the wax covered cookie sheet. Try to take the spoon and separate the kernels and give them a little space. If you don’t do this you will end up with big clumps of chocolate popcorn. Let the first coat set for about 10 minutes. And there you have it! Chocolate covered popcorn…now just package it up cute and serve.
Chocolate Covered Marshmallows
What you’ll need:
1 12-ounce package milk chocolate chips
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup nuts, finely chopped (optional)
In a 1-cup glass measure, heat together chocolate chips until chocolate is melted and smooth when stirred. Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using. Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!
Chocolate Covered Strawberries
What you’ll need:
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes. Yum!!!
