I'm thinking for ingredients I should break down how much from each ingredient goes into the batch and then take the package price and divide that by how much is in it...I'm confusing myself by trying to put this in words. How about an example of what I'm thinking?

Recipe calls for 2oz. unsweetened baking chocolate
Chocolate costs $3.39 for an 8oz. package
$3.39 divided by 8 = ~$0.43
$0.43 X 2 = $0.86
So there is $0.86 worth of unsweetened chocolate in my recipe.

Should I continue on like this for each ingredient? Then add some on for my time and effort - how do you ladies figure that? AND if you have a storefront, how do you figure in for that expense?

Yes that is correct.When I went culinary school we used 33% but you can go higher. There is fule cost,electricty cost and so many other factors to figure in. Many so you should make $10.00 and hour plus the cost of ingredients.