I would use milk chocolate chips. I use chocolate chips (white, semi-sweet, milk) all the time in my candy making and they melt just fine. You can either melt them in the microwave (stir every 30 seconds or less to prevent burning) or in a double boiler or in a heavy mug set in an 1/2 inch hot water in an electric skillet.
If you use semi sweet chocolate chips, add 1 to 2 tsp. solid vegetable shortening like Crisco to the melting chocolate to make it more smooth.
Almond bark (sold in the baking aisle) is another great alternative to chips.
at 7:05 PM on Feb. 13, 2010