Melt white chocolate in a double boiler over medium heat and scoop about 1/3 of it into pastry bag with a fine tip (or a sandwich bag with tip cut) and set aside for a moment. Spread about 1 teaspoon of mixture on each tortilla chip (or just dip them) and place side by side an a tray to dry. Drizzle with the plain white chocolate you set aside and allow to harden before serving.

Heat oven to 350 degrees F (180 C) and place half of pretzels on a parchment lined baking tray. Top each pretzel with a square of chocolate and a marshmallow (if using regular size marshmallows you can cut them to fit).

Place baking tray in oven for 1 to 2 minutes, watching carefully, until marshmallows just start to puff. Remove from oven and press a second pretzel on top of each marshmallow. Allow to cool before serving.

Melt chocolate in a double boiler over medium heat. Spread about 2 teaspoons of peanut butter between 2 crackers and dip halfway or completely in melted chocolate. Place on a parchment lined tray and allow chocolate to dry before serving.

Melt chocolate in a double boiler over medium heat. Dip potato chips in melted chocolate. Place on a parchment lined tray and sprinkle with salt, raw sugar, or a combination of both. Allow chocolate to dry before serving.

Heat oven to 350 degrees F (180 C) and place pretzels on a parchment lined baking tray. Top with chocolate caramels and place baking tray in oven for 1 to 2 minutes, watching carefully, until caramels start to melt. Remove from oven and press a pecan on top of each marshmallow. Allow to cool and dry before serving.