Line a cookie sheet with waxed paper and set aside.

In a large microwave-safe bowl, melt the semi-sweet and dark chocolate chips, stirring frequently to prevent burning.

Remove from the microwave and stir in half of the toasted coconut flakes.

Pour the mixture onto the prepared cookie sheet, spreading it evenly.

Sprinkle the remaining toasted coconut on top.

Chill in the refrigerator for 2 hours.

Once set, cut or break into pieces to serve.

Line a cookie sheet with wax paper and set aside.

In a large microwave-safe bowl, melt the semi-sweet chocolate chips, stirring frequently to prevent burning.

Remove from the microwave and stir in the salted peanuts.

Pour the mixture onto the prepared cookie sheet, spreading evenly.

In another microwave-safe bowl, melt the peanut butter chips.

Remove from the microwave and mix in the chopped pretzels.

Pour the peanut butter mixture over the chocolate layer, spreading gently.

Press the chopped miniature peanut butter cups on top.

Place the cookie sheet in the fridge to cool for 2 hours.

Once set, cut or break into pieces and serve.

Prepare a cookie sheet with waxed paper, set aside.

In a medium microwave safe bowl, melt the semi sweet chocolate chips, Pour into the cookie sheet.

In a small microwave safe bowl, melt the white chocolate chips.

Remove from microwave and stir in the coffee and the toffee.

Pour on top of semisweet layer and use a butter knife to drag through both layers and swirl together.

Cool in fridge for two hours, then cut or break into pieces to serve.

Prepare a cookie sheet with wax paper, set aside.

In a large microwave safe bowl, melt the milk chocolate chips, stirring often to prevent burning.

Remove from microwave and pour into prepared cookie sheet.

Use a spatula to create an even layer.

Set aside.

In a medium sized microwave safe bowl melt the white chocolate chips.

Remove from microwave and stir in mint extract.

Once well combined, stir in green food coloring.

Pour white chocolate on top of milk chocolate.

Use a butter knife to drag through both chocolate layers and swirl the colors together.

Cool in fridge for 2 hours, then cut or break into pieces to serve.

Prepare a cookie sheet with wax paper, set aside.

Break the chocolate chip cookies into chunks, set aside.

In a small microwave safe bowl, melt the white chocolate chips, stirring often.

Pour into prepare cookie sheet and place in fridge to chill.

In a medium microwave safe bowl melt the dark chocolate, stirring often to prevent burning.

Pour on top of white chocolate.

Put pieces of chocolate chip cookies on top of dark chocolate and place mini chocolate chips in between cookie pieces.

Chill for at least two hours.

Cut into pieces and serve.

Chop the sandwiches into small pieces, but not into crumbs.

Set aside.

Prepare a baking sheet with parchment paper or waxed paper.

Put the white chocolate chips in a microwave safe bowl and melt, stirring often to prevent burning.

Stir in half of the chopped chocolate cookies.

Spread in prepared cookie sheet.

Top with the other half, using a spoon to push down the cookies.

Chill for two hours and then cut.

Serve cold.

Prepare a baking sheet with waxed paper, set aside.

Place chocolate chips in a microwave safe bowl and melt, stir often to prevent burning.

Remove from microwave and stir in chopped peanut butter cookies.

Pour into baking sheet, and use a spatula to spread evenly.

Place in fridge to cool.

In a separate microwave safe bowl, place the peanut butter chips and peanut butter, melt stirring often to prevent burning.

Pour on top of chocolate layer.

Take the coarsely chopped peanut butter cups and scatter on top of peanut butter layer.

Use a spoon to press down.

Chill for two hours.

Cut into pieces and serve cold.

Preheat oven to 350 degrees.

Place almonds on a baking dish and bake 10 – 12 minutes to toast.

Remove from oven and coarsely chop.

Mix chopped almonds and dried cranberries in a bowl, set aside.

Prepare a baking dish with wax paper, set aside.

Place the semi-sweet chocolate chips and the white chocolate chips in a large microwave bowl and melt the chocolate, stirring frequently (every 30 seconds or so) to ensure the chocolate does not burn.

Stir in the cranberries and the almonds.

Pour into prepared baking dish and chill for two hours.

Cut into pieces and serve cold.

Preheat oven to 350 degrees.

Place almond halves on baking sheet and bake for 10 minutes to toast.

Set aside.

Line a baking sheet with wax paper, set aside.

Place chocolate in a microwave safe bowl and melt.

Stir every 30 – 45 seconds to ensure it does not burn.

Do not overheat.

Stir almonds in melted chocolate and then spread the candy on the prepared baking sheet.

Cool in fridge for 2 hours.

Cut into pieces and serve cold.