Okay okay...granted the NOSHING of milk chocolate is a given! Rita, that's a good idea about melting and adding nuts or raising, clearly I didn't think of that. Melting and reforming is really the only practical way of tackling that hard chunk'o'chocolate. One could easily chip a tooth trying to bite off a piece of that brick :o) Its funny how my tastes have changed over the years and I now NEVER bake with MILK chocolate...always dark or semi-sweet. I was hoping someone had a wonderful recipe that specifically called for MILK chocolate. If not, choco covered nuts and raisens it is. I'm sure someone will eat them!

This sauce is one that my middle one uses as chocolate milk syrup. It kept very well in an old syrup bottle, but was very thick and he'd have to really squeeze to get it out. Kept for quite some time too with no growths or problems. Mocha Satin Sauce from Hershey's 1/2 c butter 1 c sugar 1 c whipping cream 1/3 c cocoa 1 t instant coffee (I used Espresso powder) or omit 1 t vanilla extract In a small saucepan over low heat melt butter. Add sugar, whipping cream and cocoa. Cook, stirring frequently, until mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in coffee and vanilla. Serve warm or cool. Cover and refrigerate leftover sauce. About 2 cups. To reheat: place sauce in small saucepan, stirring constantly over low heat. Here's another from the same book. Bittersweet Chocolate Sauce 2 c semi sweet chocolate chips 2 blocks unsweetened baking chocolate 1 c whipping cream 1 1/2 t vanilla In double boiler combine all ingredients except vanilla. Cook over warm water, stirring frequently until smooth. Remove from heat; stir in vanilla. Serve warm. Cover and refrigerate leftovers. Makes about 2 cups.

Don't know about that brand... actually know little about any specific brand?!? Made chocolate dipped goodies as holiday gifts... started with bags of semi-sweet chips. I ended up with left-over melted chocolate that I just could not just toss. I poured it into a mini loaf pan and it harded up just fine once cool. I wrapped it in several layers of plastic wrap and just stashed in fridge. Can be unwrapped and grated. As for how long you can keep it? My scientific answer (kidding) is a LONG TIME, especially in fridge. If it develops that gray-ish film... it's NOT BAD! Just might not be the prettiest. I have chips in a vac seal container from LAST holiday season... absolutely nothing wrong with them.

Ah, here's another good use for an electric skillet. I don't care for white chocolate but I do melt milk or dark chocolates in small heat-proof bowls (those Pyrex custard cups work well) set in the skillet on lowest setting and leave uncovered. After about 20-30 minutes, stir and check the progress. When nearly melted, stir until the chocolate is completely smooth. This isn't the fastest method but you don't have to baby sit the chocolate while it melts... just leave it and forget it for a while. I shop at a candy-making store and this is how they melt the chocolate -- small Pyrex cups with various chocolates, left alone to melt. When ready, they just remove a bowl and spread or drizzle on the goodies, then put it back in the skillet to keep it warm and melted until ready for the next batch.