If you use the microwave to melt the chocolate, keep a close eye on it! It is done when some of the pieces still hold their shape but are nonetheless gooey, so don't over-nuke them! Stir it frequently to check on it. (If you find it drying out, try adding butter to smooth it out!) I usually use candy canes, which I put in the food processor on pulse. This easily creats some of that fine dust that others say to reserve for the top for a nice sheen. The best candy to use for this, though, are the semi-soft sort of peppermint sticks, but just put them in a plastic bag and beat them with a rolling pin, as they are a little trickier to work with, but they melt in your mouth! After you let the mixture cool, slam the bark on the counter, and use a real sharp knife to drive the tip into bigger pieces in order to further break them up. This tip is really useful if you make big batches like I do that can result in rather thick pieces. The original recipe here is pretty basic, so you can jazz it up however you like. I give this recipe four stars because it did not mention any peppermint oil, which adds a lovely extra hint of flavor to it that is simply a must, in my opinion.

Delicious. Not the simplest meal to make, but worth the wait while the chicken cooks in the sauce, as it smells wonderful. I used chicken thighs and dried herbs, which is what I had on hand, but I otherwise followed the recipe exactly. Served with similarly seasoned rice and green beans.

This soup was a nice change from the usual homemade types of soups. I thought it would be heartier than it was, but I did not follow the exact directions because cheeseburgers seem to me to consist of ground meat, seasonings, cheese, tomatoes, maybe onions, but certainly not celery and why would you add chicken broth to a beefy soup? (I used beef broth.) If I make this again, I'm adding tater tots to it instead of the hash browns others suggested, and possibly sliced flank steak instead of the ground meat (in which case I'll just slow cook it). This recipe, as everyone has made it their own, should be called Burgers and Fries Soup. It's really different, and I offer my kudos to the author of the recipe for inspiring everyone to switch things up!

So easy to make, but it stinks as it ages. I followed the advice of other reviewers here by covering the plastic bowl with a paper towel and using only wooden spoons to stir the recipe once per day. The mixture never stopped bubbling up for me. However, I used self-rising flour (as it was on hand), so I wonder if that made a difference.

Do not alter this recipe, except to add more nuts if you're utterly crazy about them. My only qualm with peanut brittle involves pulling the brittle at the end because it cools so quickly, but other reviewers addressed this topic by suggesting that you put the pan in the oven before pouring the mixture onto it. Therefore, parchment paper (which can go in the oven) trumps wax paper and foil (which must be buttered and leaves a greasy side on your cooled brittle) for this recipe.