Type what you have

Ingredients

• ✓ white baking chocolate
• peanut butter
• dark chocolate

Instructions

1. 1 Line a 9x13-inch baking dish with plastic wrap.
2. 2 Melt white chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching.
3. 3 Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth top with a spatula.
4. 4 Melt dark chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
5. 5 Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.

By willywonka

Ingredients

• ✓ white baking chocolate
• nilla wafer
• orange liqueur
• orange juice
• fruit
• kiwi
• blueberry
• strawberry
• milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Break wafers coarsely into a 2 ½-quart clear glass serving bowl. Drizzle with liqueur; layer on fruit.
2. 2 Pour cold milk into a medium bowl; add dry pudding mix. Whisk until well blended, about 2 minutes; refrigerate until pudding starts to thicken.
3. 3 Add melted chocolate to thickened pudding; whisk until well blended. Gently stir in ½ whipped topping until incorporated; spoon over fruit. Top with remaining ½ whipped topping.
4. 4 Refrigerate before serving, at least 30 minutes or up to 24 hours. Refrigerate any leftover trifle.

By Baker's

Ingredients

• ✓ white baking chocolate
• aluminum foil
• orange
• vanilla wafer
• pecan
• sugar
• butter
• cream cheese
• sugar
• all-purpose flour
• egg
• cranberry
• granulated sugar
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
2. 2 Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
3. 3 Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
4. 4 Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
5. 5 Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
6. 6 Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
7. 7 Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
8. 8 Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
9. 9 Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

By Reynolds KitchensR

Ingredients

• ✓ white baking chocolate
• vanilla bean
• graham cracker crumb
• butter
• white sugar
• cream cheese
• sour cream
• sugar
• cornstarch
• butter
• vanilla extract
• heavy cream
• confectioners sugar
• cream cheese
• heavy cream
• confectioners' sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
4. 4 Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved.
5. 5 Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
6. 6 Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool.
7. 7 Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
8. 8 Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
9. 9 Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled crust. Chill for 1 to 2 hours.
10. 10 Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form.
11. 11 Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight.

By littlebit86

Ingredients

• ✓ white baking chocolate
• all-purpose flour
• cocoa powder
• baking soda
• salt
• brown sugar
• margarine
• egg
• vanilla extract
• peppermint extract
• semisweet chocolate chip
• candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
2. 2 Sift together flour, cocoa powder, baking soda, and salt into a bowl.
3. 3 Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
4. 4 Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
5. 5 Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
6. 6 Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

By r e n e t a

Ingredients

• ✓ white baking chocolate
• brown sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• white sugar
• cinnamon
• dulce de leche
• heavy cream
• corn syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
2. 2 Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
3. 3 Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
4. 4 Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
5. 5 Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
6. 6 Spread dulce de leche over cooled crust.
7. 7 Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
8. 8 Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
9. 9 Lift out of the baking pan using the parchment paper ends. Cut into bars.

By Shane