Don't know what to do with that fruitcake someone gave you last Christmas? You know, the one that's been sitting in its tin ever since, giving you baleful glances every time you open the cupboard door...? Well, as with so much in life, chocolate saves the day. Slice the cake, dip each piece in melted chocolate, and voilą! You've got a chocolate-y confection that's totally reminiscent of a Chunky® candy bar. Enjoy!

Here's what you do: Line a baking sheet with parchment or waxed paper, and spray the paper with non-stick vegetable oil spray.

Cut your fruitcake into slices about 3/4" thick. You don't want to make them too thin, or they'll crumble when you dip them in the chocolate. Soften 2 cups chocolate chips (12 ounces) with 3 tablespoons vegetable oil, in a microwave (easiest) or in a saucepan set over low heat. Stir chocolate till it's totally melted and the mixture is smooth.

Using a tongs (least messy) or your fingers, gently grab a piece of fruitcake and dip it into the chocolate, coating it on all sides. Let any excess drip off (it's pretty thick, and won't drip much), then place the slice of cake on the prepared pan. This amount of chocolate is enough to cover about 6 to 8 small-to-medium pieces of fruitcake. To make more, simply increase ingredients accordingly, using 1 1/2 tablespoons oil to every cup of chocolate chips.

Allow the dipped fruitcake to rest at room temperature for several hours, for the chocolate to set. If you're in a hurry, refrigerate for an hour or so. Yield: If you're not a dyed-in-the-wool fruitcake lover, more pleasure than you ever imagined you could get out of a fruitcake!