Line an 8x8 baking pan with foil.

Add the chocolate chips to a heatproof mixing bowl, microwave on full power for 30 seconds, take the bowl out of the microwave. This softens them up.

Open the frosting and remove the foil seal, discard the lid and seal. Place the frosting container in your microwave, microwave on full power for 1 minute. Pour the hot frosting onto the chips.

Stir together until the chips are melted and everything mixed together, takes just 30 seconds to a minute.

Pour the mixture into the prepared pan and spread out evenly.

Place in the fridge for 30 minutes to firm up. Cut into squares and place on a serving tray. Serve and enjoy.

To add cookies to the fudge, place 10 cookies (think store bought, like Oreo's or chocolate chip cookies, in the fridge for about 10 minutes to chill, then chop and divide. Once the frosting and chocolate chips are mixed, stir in half of the chopped cookies, pour into the pan and top with the remaining chopped cookies.

To add a flavoring, such as peppermint, which works very well, simply mix in 1 teaspoon after the frosting and chips are mixed.

Use a package of dark chocolate chips in the base recipe along with a can of chocolate frosting. Place two king size dark chocolate kit-kat bars in the freezer for 10 minutes. Remove the candy bars, unwrap, chop 1 bar and place pieces in a bowl. Chop the second bar. Prepare the base recipe, once the chips are melted and mixed in then add the kit-kat pieces from the bowl, stir until just coated. Pour into the prepared pan, top with the rest of the chopped kit-kat pieces, press them in just a bit.

Once chilled and firmed up, cut into squares, serve, and enjoy.

Chop two king size dark chocolate kit-kat bars. You need some peppermint extract and red or green food coloring. Prepare the base recipe with a package of white chocolate chips and a can of white frosting, when mixed, stir in 2 teaspoons peppermint extract and about 8 drops of food coloring, when mixed in, stir in half the chopped kit-kats then pour mixture into the prepared pan, spread out evenly and top with the remaining chopped kit-kats and press in gently to ensure they are set into the fudge.

Once chilled and firmed up, cut into squares, serve, and enjoy.

Chop a cup of pecans, divide in half. Use a bag of milk chocolate chips and a can of chocolate frosting and prepare the base recipe, when mixed together, stir in half of the chopped pecans, pour into your prepared pan. Top with remaining chopped pecans and press into the fudge as needed. Cool then chill in the fridge for a few hours.

Once chilled and firmed up, cut into squares, serve, and enjoy.

Use a bag of butterscotch chips and a can of vanilla frosting and prepare the base recipe, when mixed together, pour into your prepared pan. Sprinkle the top with about a cup of caramel bits. Cool on the counter, then place in the fridge to firm up better.

Once chilled and set, cut into squares, and enjoy.

Prepare the base recipe with chocolate chips and chocolate frosting, when mixed together, mix in 1/2 cup mint MM's, pour into the prepared pan, then top with another 1/2 cup of mint MM's. Cool on the counter then place in the fridge.

Once chilled, cut into squares, serve and enjoy.

Prepare the base recipe with chocolate chips and chocolate frosting, when mixed together, mix in 1 cup shredded coconut, pour into the prepared pan, then top with 1 cup of Mini MM's, I used the bottom of the measuring cup to press the MM's into the fudge. Cool on the counter then place in the fridge.

Once chilled, cut into squares, serve and enjoy.

Prepare the base recipe with dark chocolate chips and chocolate frosting, when mixed together, mix in 1 cup shredded coconut and 1/2 cup of slivered almonds, pour into prepared pan, then top with 1/2 cup of sliced almonds, press them into the fudge just a bit. Cool on the counter then place in the fridge.

Once chilled, cut into squares, serve and enjoy.