Reviewed: Apr. 25, 2013

This recipe was exactly what I needed to top a cheesecake- it was easy and came out tasting so good. I added about a tablespoon of milk to make it a bit thinner, like other commenters. Overall a really quick, easy recipe that is USEFUL and a must have for everyone's recipe box!

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Reviewer:

piper_says

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jan. 18, 2013

This turned out perfect, it hardened just like the magic shell. I poured this over a turtle cheesecake I made and it was beautiful. This was exactly what I was looking for. Thanks

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4 users found this review helpful

Reviewer:

LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 20, 2011

So good! Perfect for my cake pops. I added a little corn syrup for shine ;)

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7 users found this review helpful

Reviewer:

haley1021

Reviewed: Apr. 17, 2011

This was the perfect "sauce" for what I needed. I made a bowling ball cake and iced it with the chocolate shell. Easy to work with and way tastier than fondant.

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10 users found this review helpful

Reviewer:

LIANNASR

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 14, 2010

So easy - so good! I added a capful of peppermint extract to make it a chocolate peppermint sauce. Poured it over a banana sliced vertically and some ice cream for a wonderful peppermint chocolate banana split!

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5 users found this review helpful

Reviewer:

GRANOLACOWGIRL

Reviewed: Aug. 13, 2010

Easy, quick and exactly what my boys wanted for their ice cream.

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3 users found this review helpful

Reviewer:

newbuffalomom

Reviewed: Apr. 21, 2010

OMG - LOVE IT! I always loved magic shell but it's full of hydrogenated fats. Obviously this is not a health food but I feel more comfortable with using plain, wholesome butter - and besides, it's to die for. Thank you so much for the recipe!

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9 users found this review helpful

Reviewer:

Jen64

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

Reviewed: Jan. 20, 2010

I used milk chocolate chips[ it's what I had on hand]. I drizzled the sauce over 'Peanut Butter Sheet Cake' from this site. Wounderful.

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4 users found this review helpful

Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 4, 2009

Yummm....frozen, chocolate covered bananas!!! I'm off to the kitchen now....

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4 users found this review helpful

Reviewer:

jeannefer

Reviewed: Oct. 22, 2009

I think I might try using 1/3c milk and 1/3 semi sweet next time. The consistency is more like a ganache than like the crackle shell. It does not get quite as hard, but overall this recipe tastes very good over ice cream and I could see it having many other applications to come in my kitchen.

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16 users found this review helpful