Chocolate Peanut Butter Cups
1/2 pound milk chocolate
1/4 cup peanut butter
1/2 cup powdered sugar
1 tablespoon butter

Mix peanut butter, powdered sugar, and butter in a small bowl and set aside. Melt chocolate on the LOW setting in the BOONEY® Chocolate Melter. Fill chocolate cup molds half full with melted chocolate. Tilt molds so that the chocolate covers the surface of the mould cavity. Place mold in freezer for 5 minutes. Remove mold from freezer and fill mold cavities almost full with peanut butter mixture. Top off each mold cavity with the remaining chocolate. Freeze mold another 5 minutes and remove. Turn mold upside down and gently tap so that the candies fall out.

Chocolate Mint Squares
1 pound milk or dark chocolate
1/2 pound mint confectionary wafers

Melt 1/2 pound of chocolate on the LOW setting in the BOONEY® Chocolate Melter. Pour melted chocolate on to a flat pan lined with wax paper. Melt mint wafers on the LOW setting. Once the first layer of chocolate is mostly hardened (not completely hard) pour the melted mint on the chocolate layer. Melt the last 1/2 pound of chocolate on the LOW setting. Pout the melted chocolate on the mint layer once the mint layer is mostly hardened. Place in freezer for 10-15 minutes. Remove from freezer and cut into squares with a sharp knife. Eat slowly and enjoy.

Caramel Dipped Cookies
1/4 pound caramel
Cookies to dip

Melted caramel squares on the HIGH setting on the BOONEY® Chocolate Melter. Exercise case as caramel will be very hot. Dip cookies in melted caramel and place on wax paper. Decorate with drizzled chocolate, chopped nuts, or candy sprinkles.

Homemade S'Mores
1/2 pound milk chocolate
Large marshmallows 
Crushed crackers

Melt chocolate on the LOW setting in the BOONEY® Chocolate Melter. Once Chocolate is melted, dip marshmellows in to the chocolate and then roll in the crushed crackers.