Type what you have

Ingredients

• ✓ white chocolate
• yam
• sweet potato
• syrup
• heavy cream
• vanilla extract
• salt
• nutmeg
• cashew butter
• cashew

Instructions

1. 1 Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
2. 2 Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
3. 3 When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
4. 4 Refrigerate for a minimum of 2 hours.

By Bruce's Yams

Ingredients

• ✓ white chocolate
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• butter
• egg
• vanilla extract
• coconut oil
• candy sprinkle
• strawberry ice cream
• raspberry sherbet

Instructions

1. 1 Preheat and grease a standard round waffle iron.
2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.
3. 3 Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.
4. 4 Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.
5. 5 Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.
6. 6 Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.

By Julie Hubert

Ingredients

• ✓ white chocolate
• peppermint candy cane

Instructions

1. 1 Line a large jellyroll pan with heavy-duty foil.
2. 2 Place white chocolate in a microwave-safe bowl. Microwave on medium power, stirring occasionally, until melted and smooth, 5 to 6 minutes.
3. 3 Place candy canes in a plastic bag or between 2 pieces of waxed paper. Using a mallet or rolling pin, break into small pieces. Stir candy pieces into melted white chocolate.
4. 4 Spread white chocolate mixture evenly in the prepared pan. Chill until set, about 1 hour.
5. 5 Break into pieces by slamming the pan on the counter.

By Brenda Moore

Ingredients

• ✓ white chocolate
• pretzel
• candy sprinkle

Instructions

1. 1 Place white chocolate into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
2. 2 Dip pretzels into melted chocolate to completely cover half of each one. Roll in candy sprinkles, then place onto waxed paper. Refrigerate for 15 minutes to harden.

By Patty Vadinsky

Ingredients

• ✓ white chocolate
• peanut
• semisweet chocolate chip
• sweet chocolate

Instructions

1. 1 Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
2. 2 Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 more hour, stirring every 15 minutes.
3. 3 Drop spoonfuls of chocolate-peanut mixture onto waxed paper. Let cool until hardened, 30 to 45 minutes.

By mzcopper

Ingredients

• ✓ white chocolate
• peppermint hard candy
• milk chocolate candy
• peppermint flavoring

Instructions

1. 1 Gather all ingredients.
2. 2 Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
3. 3 Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.
4. 4 Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
5. 5 Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring.
6. 6 Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top. Refrigerate until the white chocolate hardens, about 30 minutes.
7. 7 Cut or break into pieces to serve.
8. 8 Serve and enjoy!

By grhmcrkr613

Ingredients

• ✓ white chocolate
• chocolate chip cookie
• dark chocolate
• vanilla ice cream

Instructions

1. 1 Gather all ingredients.
2. 2 Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
3. 3 While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
4. 4 Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
5. 5 Let chocolate cool until hard and dry to the touch, at least 1 hour.
6. 6 Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white chocolate
• pink candy melt
• turquoise candy melt
• mini marshmallow
• candy sprinkle
• conversation heart candy

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
3. 3 Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
4. 4 Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
5. 5 Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

By Jessica Furniss

Ingredients

• ✓ white chocolate
• pretzel
• corn cereal squares
• peanut
• candy-coated milk chocolate pieces

Instructions

1. 1 Cover a large area of counter space with waxed paper and tape it down.
2. 2 Mix pretzels, corn cereal, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
3. 3 Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Pour melted white chocolate over pretzel mixture; stir to evenly coat.
5. 5 Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; let cool completely, at least 30 minutes.
6. 6 Break into pieces and store in an airtight container.

By inkmistress

Ingredients

• ✓ white chocolate
• semisweet chocolate
• canola oil
• peppermint extract
• peppermint candy

Instructions

1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Ingredients

• ✓ white chocolate
• sweetened condensed milk
• peanut butter
• peanut
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Heat sweetened condensed milk and peanut butter in a heavy saucepan over medium heat, stirring constantly, until just bubbly.
3. 3 Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
4. 4 Spread evenly into wax paper lined 8-or 9-inch square pan. Cool.
5. 5 Cover and chill for 2 hours or until firm.
6. 6 Turn fudge onto a cutting board; peel off paper. Cut into squares. Store leftovers covered in refrigerator.

By Allrecipes Member

Ingredients

• ✓ white chocolate
• milk powder
• non-dairy creamer
• sugar
• butter flavoring

Instructions

1. 1 Gather all ingredients.
2. 2 Mix milk powder and creamer together in a large bowl.
3. 3 Mix sugar and butter flavoring together in a small bowl until fully incorporated. Mix into milk powder mixture vigorously using hands to decrease lumps.
4. 4 Shred white chocolate using a small microplane or small shred side of a box grater; add to mixture. Stir lightly using a spoon to incorporate without melting chocolate.

By dana

Ingredients

• ✓ white chocolate
• all-purpose flour
• baking powder
• sugar
• shortening
• blueberry
• orange zest
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
3. 3 Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
4. 4 Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
5. 5 Bake in the preheated oven until golden, about 15 minutes.

By Sarah Bowdidge

Ingredients

• ✓ white chocolate
• milk chocolate
• butter cookie
• mascarpone cheese
• irish cream liqueur
• dark chocolate

Instructions

1. 1 Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
2. 2 Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
3. 3 Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
4. 4 Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
5. 5 Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
6. 6 Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

By coachchris

Ingredients

• ✓ white chocolate
• blue food coloring
• marshmallow
• yellow food coloring
• red food coloring
• lollipop stick
• candy eyeball
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

• ✓ white chocolate
• raspberry
• white sugar
• orange liqueur
• heavy cream
• red food coloring

Instructions

1. 1 Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
2. 2 Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
3. 3 Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
4. 4 Layer into parfait dishes and serve with remaining raspberry sauce.

By Stacey Walery

Ingredients

• ✓ white chocolate
• chocolate sandwich cookie
• pretzel
• raisin
• candy corn
• orange sprinkle
• brown sprinkle

Instructions

1. 1 Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. 2 Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

By Julie G

Ingredients

• ✓ white chocolate
• butter
• all-purpose flour
• salt
• egg
• white sugar
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
2. 2 Melt together white chocolate and butter in the top of a double boiler over barely simmering water; stir occasionally until smooth. Set aside to cool.
3. 3 Combine flour and salt in a medium bowl; set aside.
4. 4 Beat eggs in a large bowl with an electric mixer until foamy. Gradually add sugar and vanilla with the mixer still running. Drizzle in white chocolate mixture; mix well. Stir in flour mixture with a rubber spatula or wooden spoon. Fold in chocolate chips. Spread batter evenly into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 25 minutes. Cool in the pan on a wire rack before cutting into bars.

By Jenn Rochon

Ingredients

• ✓ white chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt butter and chopped white chocolate together in a saucepan over low heat. Remove from heat; cool slightly. Meanwhile, beat sugar, eggs, and vanilla extract together in a bowl; beat in butter mixture, then stir in flour and salt until thoroughly combined. Transfer batter to the prepared baking pan; sprinkle with white chocolate chips.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for about 10 minutes before cutting into bars.

By kdahlman

Ingredients

• ✓ white chocolate
• heavy cream
• sugar
• vanilla bean paste
• water
• gelatin
• strawberry
• orange juice
• sugar

Instructions

1. 1 Combine heavy cream, white chocolate, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
2. 2 Place boiling water in a small bowl; sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
3. 3 Divide white chocolate mixture among six 1/2-cup ramekins. Cover with plastic wrap and refrigerate until set, about 4 hours.
4. 4 Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat; bring to a boil. Reduce heat; simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
5. 5 Spoon stewed strawberries over each ramekin; serve.

By Juniper

Ingredients

• ✓ white chocolate
• white cake mix
• egg
• strawberry
• cream cheese
• heavy cream
• cream cheese
• whipped topping
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Make the cake: Mix cake mix, eggs, puréed strawberries, and cream cheese in a large bowl with an electric mixer on medium speed for 2 minutes. Pour into the prepared pans.
3. 3 Bake in the preheated oven for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let the cake cool fully before frosting, about 30 minutes.
4. 4 While the cake is cooling, make the frosting: Heat heavy cream until just beginning to boil. Pour it over chopped white chocolate and cream cheese. Mix well and let cool. Once cool, fold mixture into whipped topping.
5. 5 Frost cooled cake and garnish with sliced fresh strawberries.

By lemieuxbgvsuedu

Ingredients

• ✓ white chocolate
• butter
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• walnut
• raspberry jam
• vegetable shortening

Instructions

1. 1 Beat butter, sugar, and vanilla extract together in a bowl until smooth and creamy. Combine flour and baking powder in a separate bowl; gradually beat into butter mixture until dough is smooth. Fold in walnuts. Refrigerate dough for 1 hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Roll dough into 72 small balls and place 2 inches apart onto baking sheets. Press centers of balls using your thumb to form small wells; fill wells with jam.
4. 4 Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
5. 5 Cool cookies on baking sheets for 5 minutes; transfer to wire racks to cool completely.
6. 6 Meanwhile, place white chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted; drizzle over cookies.

By Sharon

Ingredients

• ✓ white chocolate
• butter
• brown sugar
• egg
• rolled oat
• all-purpose flour
• baking soda
• salt
• cranberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time. Combine oats, flour, baking soda, and salt; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate.
3. 3 Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until edges are golden, about 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Christina

Ingredients

• ✓ white chocolate
• gingersnap cookie crumb
• white sugar
• butter
• gelatin
• lime juice
• heavy cream
• cream cheese
• sugar
• lime zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly.
3. 3 Press into the bottom and one inch up the sides of a 10-inch springform pan.
4. 4 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
5. 5 Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth.
6. 6 Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature.
7. 7 Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
8. 8 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest.
9. 9 Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
10. 10 Enjoy!

By RB1953

Ingredients

• ✓ white chocolate
• brown sugar
• butter
• egg
• vanilla extract
• pumpkin puree
• all-purpose flour
• baking soda
• pumpkin pie spice
• pecan

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C) Grease baking sheets.
2. 2 Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 1 egg. Beat in remaining 1 egg with vanilla extract: stir in pumpkin purée until well blended. Combine flour, baking soda, and pumpkin pie spice in a separate bowl; stir into pumpkin mixture. Fold in white chocolate and pecans.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 20 to 22 minutes. Cool cookies on baking sheets for 5 minutes; transfer cookies to a wire rack to cool completely.

By Alicia Van Couvering

Ingredients

• ✓ white chocolate
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• macadamia nut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond extracts.
3. 3 Combine flour, baking soda, and salt in another bowl. Gradually stir flour mixture into butter mixture until blended.
4. 4 Fold macadamia nuts and white chocolate into dough until evenly distributed.
5. 5 Drop rounded spoonfuls of dough 2 inches apart onto ungreased cookie sheets. Gently press each dough ball down slightly to help cookies spread evenly during baking.
6. 6 Bake in the preheated oven until golden brown, about 10 minutes. Cool cookies slightly on the baking sheets, then transfer to wire racks to cool completely. Enjoy!

By Mary

Ingredients

• ✓ white chocolate
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg yolk
• vanilla extract
• buttermilk
• egg
• evaporated milk
• coconut
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
2. 2 Combine flour, baking powder, and salt in a bowl.
3. 3 Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth.
4. 4 Beat 2 ¼ cups sugar and 1 ¼ cup butter together in a large bowl with an electric mixer until light and fluffy. Add 4 egg yolks, one at a time, beating well after each addition. Stir in melted white chocolate and 1 teaspoon vanilla until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
5. 5 Beat 5 egg whites in a separate bowl until stiff peaks form: fold into cake batter. Divide batter among the three prepared baking pans.
6. 6 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool in pans for 10 minutes. Transfer to a wire rack and cool completely.
7. 7 Whisk remaining 4 egg yolks, evaporated milk, and 1 ½ teaspoons vanilla in a large saucepan until well combined. Add 1 ½ cup white sugar and ¾ cup butter. Cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Off heat, stir in coconut and pecans. Cool.
8. 8 Place one cake on a serving plate: spread a layer of coconut frosting on top. Place second cake over top: spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.

By Erica Bo

Ingredients

• ✓ white chocolate
• brown sugar
• margarine
• white sugar
• egg
• almond extract
• vanilla extract
• all-purpose flour
• rolled oat
• baking soda
• salt
• coconut
• macadamia nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
2. 2 Beat brown sugar, margarine, and white sugar together in a mixing bowl until light and fluffy. Beat in eggs, one at a time, until thoroughly blended. Stir in almond and vanilla extracts.
3. 3 Stir flour, oats, baking soda, and salt together in a mixing bowl until well blended; stir into sugar mixture. Mix in coconut, white chocolate, and macadamia nuts until evenly blended. Drop dough by tablespoonfuls spaced 1 inch apart on the prepared cookie sheets.
4. 4 Bake in the preheated oven until centers are set and edges are golden brown, about 15 minutes. Cool 3 minutes on cookie sheets before transferring to a wire rack to cool.

By Betty McCommon

Ingredients

• ✓ white chocolate
• all-purpose flour
• baking powder
• kosher salt
• ginger
• cinnamon
• nutmeg
• cayenne pepper
• butter
• brown sugar
• molasses
• egg
• vanilla extract
• crystallized ginger

Instructions

1. 1 Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
2. 2 Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
3. 3 Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
4. 4 Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
6. 6 Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
7. 7 Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
8. 8 Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
9. 9 Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
10. 10 Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
11. 11 Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
12. 12 Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ white chocolate
• white cake mix
• water
• egg
• vegetable oil
• butter
• heavy cream
• vanilla extract
• confectioners' sugar
• heavy cream
• cheesecake-flavored pudding mix
• strawberry jam
• blackberry jam
• red food coloring
• blue food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 To make the cupcakes: Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
4. 4 To make the buttercream: Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
5. 5 To make the filling: Place a bowl, beaters, and 1 quart of cream in the freezer for 20 minutes.
6. 6 Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
7. 7 Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

By Robo-Bo