Type what you have

Ingredients

• ✓ white chocolate chip
• milk
• heavy cream
• sugar
• vanilla extract
• espresso

Instructions

1. 1 Whisk milk and cream together in a saucepan over high heat until hot and frothy. Off heat, stir in sugar and vanilla extract.
2. 2 Whisk hot espresso and white chocolate chips together in a mug until smooth. (If you are making two lattes, pour half into another mug.) Top with hot frothy milk; stir to combine.

By Hugatunity

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• green tea powder
• baking powder
• salt
• cashew milk
• cashew milk
• egg
• olive oil
• vanilla extract

Instructions

1. 1 Whisk together flour, matcha, baking powder, and salt in a large bowl. Make a well in the center of mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla to the well. Whisk batter briefly until just a few small clumps of flour remain. Add chocolate chips; stir again briefly.
2. 2 Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles rise to the surface and burst, about 1 minute. Flip and cook until the edges are lightly golden brown, about 1 minute more. Repeat with remaining batter.

By Aiya America

Ingredients

• ✓ white chocolate chip
• cooking spray
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• candy sprinkle
• colored sugar

Instructions

1. 1 Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
4. 4 Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
5. 5 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
6. 6 Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
7. 7 Sprinkle candy sprinkles and colored sugar over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

By foodelicious

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• white sugar
• brown sugar
• pumpkin pie spice
• baking powder
• salt
• pumpkin puree
• vegetable oil
• milk
• egg
• vanilla extract
• lemon extract
• flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper liners.
2. 2 Whisk 1 ½ cups flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl until well combined. Set aside.
3. 3 Combine pumpkin purée, oil, milk, egg, vanilla extract, and lemon extract in a separate large bowl until smooth; stir into flour mixture until batter is just combined.
4. 4 Toss white chocolate chips and 1 tablespoon flour together in a small bowl until evenly coated; fold into batter. Spoon batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes.

By Danielle Lockley

Ingredients

• ✓ white chocolate chip
• buttermilk
• milk
• egg
• butter
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• pineapple tidbit
• coconut
• macadamia nut
• cooking spray

Instructions

1. 1 Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
2. 2 Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
3. 3 Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By ScratchCook

Ingredients

• ✓ white chocolate chip
• milk
• white chocolate syrup
• coffee

Instructions

1. 1 Place white chocolate chips in mug.
2. 2 Heat milk and white chocolate syrup in a saucepan over medium heat over a low simmer. Froth hot milk using an immersion blender.
3. 3 Pour hot coffee over chocolate chips. Carefully pour frothed milk over brewed coffee.

By Yoly

Ingredients

• ✓ white chocolate chip
• coconut milk
• cream of coconut
• vanilla extract
• coffee

Instructions

1. 1 Place coconut milk, white chocolate chips, cream of coconut, and vanilla in a saucepan. Bring to a simmer, stirring constantly until smooth.
2. 2 Remove from heat and froth.
3. 3 Pour coffee into a large mug. Carefully pour frothed milk mixture over top.

By Yoly

Ingredients

• ✓ white chocolate chip
• white chocolate syrup
• raspberry syrup
• soy milk
• vanilla extract
• coffee

Instructions

1. 1 Pour white chocolate and raspberry flavored syrups into a mug.
2. 2 Heat soy milk in a sauce pan over medium heat and bring to a simmer. Add white chocolate chips and vanilla extract. Using an immersion blender, froth milk. Pour into mug, holding the foam back with a spoon. Pour in coffee and add foam on top.

By Yoly

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• white sugar
• brown sugar
• baking powder
• baking soda
• salt
• lime juice
• butter
• egg
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line each cup with paper liners.
2. 2 Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a medium bowl.
3. 3 Combine lime juice, melted butter, eggs, and rum in a small bowl. Slowly stir into the flour mixture until moistened. Fold in white chocolate chips.
4. 4 Pour batter into the prepared muffin cups. Sprinkle remaining brown sugar over the top.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 25 minutes.

By Elske G

Ingredients

• ✓ white chocolate chip
• oat
• brown sugar
• baking powder
• cinnamon
• salt
• milk
• butter
• egg
• vanilla extract
• cranberry
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix oats, brown sugar, baking powder, cinnamon, and salt together in a large bowl.
3. 3 Whisk milk, butter, eggs, and vanilla extract together in a separate bowl. Combine with the oat mixture and stir in cranberries, pecans, and white chocolate chips.
4. 4 Bake in the preheated oven until set, 40 to 45 minutes.

By hum146

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• coconut
• candied ginger

Instructions

1. 1 Preheat and grease a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
4. 4 Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
5. 5 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped. Drizzle white chocolate over each waffle pop.
6. 6 Sprinkle coconut and candied ginger over the melted chocolate on each waffle pop, lightly pressing toppings to help stick to chocolate as it cools and firms.

By foodelicious

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• dark chocolate chip
• coconut
• macadamia nut

Instructions

1. 1 Preheat and grease a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
4. 4 Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
5. 5 Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
6. 6 Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
7. 7 Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.

By foodelicious

Ingredients

• ✓ white chocolate chip
• heavy cream

Instructions

1. 1 Heat heavy cream in a saucepan over medium heat until just boiling. Remove from the heat and add white chocolate chips. Whisk gently until chips are melted and fully incorporated. Let cool until slightly thickened, about 15 minutes.

By chelle

Ingredients

• ✓ white chocolate chip
• heavy cream

Instructions

1. 1 Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
2. 2 Beat ganache with an electric mixer until stiff peaks form.

By Kayla

Ingredients

• ✓ white chocolate chip
• peppermint candy cane
• peppermint oil

Instructions

1. 1 Line an 11x17-inch baking sheet with parchment paper.
2. 2 Melt white chocolate chips in a microwave-safe glass bowl on 50 percent power for 3 minutes. Stir well until the bowl is no longer warm. Microwave for 3 more minutes more, then stir again. Heat for 1 more minute and stir again. Repeat as necessary until chocolate is completely smooth.
3. 3 Stir candy canes and one drop of peppermint oil into melted chocolate until well combined; taste and add an additional drop of peppermint oil if needed. Spread onto the prepared baking sheet and smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

By Pamela Rose

Ingredients

• ✓ white chocolate chip
• popcorn
• butter

Instructions

1. 1 Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
2. 2 Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
3. 3 Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

By nnewman6080

Ingredients

• ✓ white chocolate chip
• half and half
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white chocolate chips and half-and-half in a medium saucepan over medium heat.
3. 3 Stir continuously until chocolate has completely melted, 3 to 4 minutes.
4. 4 Stir in milk and vanilla extract until heated through, 3 to 4 minutes more.
5. 5 Pour into mugs and serve.

By Dawn

Ingredients

• ✓ white chocolate chip
• milk chocolate chip
• peppermint extract
• peppermint candy cane

Instructions

1. 1 Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
2. 2 Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
3. 3 Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
4. 4 Chill until set, about 1 hour. Break into small pieces to serve.

By caityb19

Ingredients

• ✓ white chocolate chip
• sweetened condensed milk
• butter
• maple extract
• walnut

Instructions

1. 1 Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
2. 2 Melt white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in maple flavored extract until just combined, then add walnuts.
3. 3 Pour fudge mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

By SHORECOOK

Ingredients

• ✓ white chocolate chip
• semisweet chocolate chip
• butterscotch chip
• crispy rice cereal
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper or aluminum foil.
2. 2 Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
3. 3 Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
4. 4 Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
5. 5 Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

By Culinary Envy

Ingredients

• ✓ white chocolate chip
• cooking spray
• peanut butter
• semi-sweet chocolate chip
• vanilla extract

Instructions

1. 1 Spray a baking sheet with cooking spray, then line it with parchment paper.
2. 2 Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
3. 3 Place semi-sweet chocolate chips in a separate microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir in vanilla.
4. 4 Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag through both layers to make a marble-pattern.
5. 5 Refrigerate until set, 30 minutes to 2 hours. Cut into 36 pieces. Store in an airtight container.

By supson7

Ingredients

• ✓ white chocolate chip
• dark chocolate fudge cake mix
• vegetable oil
• egg
• creme de menthe baking chips

Instructions

1. 1 Combine cake mix, oil, and eggs in a mixing bowl or the bowl of an electric stand mixer and mix well. Stir in creme de menthe baking chips and white chocolate chips. Dough might be a bit oily, but that's fine.
2. 2 Chill dough for 20 to 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 4 Form dough into 1- to 2-inch balls and place 2 inches apart on prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are set around the edges, 8 to 9 minutes. Cool on the baking sheets briefly before transferring to a wire rack to cool completely.

By Rebecca Kovacs

Ingredients

• ✓ white chocolate chip
• heavy cream
• corn syrup
• butter
• salt
• vanilla extract

Instructions

1. 1 Melt white chocolate chips, cream, corn syrup, butter, and salt together in the top of a double boiler over simmering water, stirring frequently, until smooth and glossy, about 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.

By RusticJoyfylFood

Ingredients

• ✓ white chocolate chip
• whipping cream
• milk
• vanilla
• whipped cream
• candy cane

Instructions

1. 1 Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2. 2 Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

By Diana S

Ingredients

• ✓ white chocolate chip
• cooking spray
• sweetened condensed milk
• lemon juice
• lemon zest
• lemon extract
• salt

Instructions

1. 1 Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
2. 2 Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
3. 3 Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
4. 4 Use a hot knife to cut fudge, wiping the knife clean after each cut.

By Yoly

Ingredients

• ✓ white chocolate chip
• cooking spray
• chocolate wafer cookie
• raspberry jelly
• raspberry
• vegetable oil
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
2. 2 Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
3. 3 Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
4. 4 Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
5. 5 Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
6. 6 Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
7. 7 To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

By Robin Raef

Ingredients

• ✓ white chocolate chip
• oat
• flaxseed meal
• raisin
• cranberry
• vanilla whey protein powder
• honey
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
3. 3 Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
4. 4 Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
5. 5 Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

By AFChik

Ingredients

• ✓ white chocolate chip
• graham cracker crumb
• butter
• sweetened condensed milk
• cranberry
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 Combine cracker crumbs and melted butter. Press into the prepared pan.
3. 3 Combine condensed milk, chocolate chips, cranberries, coconut, and pecans in a bowl; mix well. Gently spread over the crust.
4. 4 Bake in the preheated oven until the edges are brown and the chips have almost fully melted, 25 to 28 minutes. Remove from the oven and cool to room temperature, about 30 minutes. Cut into 36 bars.

By MEGANGAINFORTH

Ingredients

• ✓ white chocolate chip
• graham cracker crumb
• butter
• sweetened condensed milk
• semisweet chocolate chip
• walnut
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
3. 3 Pour 1/2 of the can of sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
4. 4 Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

By Cupcake Princess

Ingredients

• ✓ white chocolate chip
• egg yolk
• granulated sugar
• cornstarch
• evaporated milk
• milk
• orange rind
• berry

Instructions

1. 1 In a large heat-proof bowl, gently whisk egg yolks; set aside.
2. 2 In a medium-sized heavy saucepan, combine sugar and cornstarch. Gradually whisk in evaporated milk and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes. Remove from heat.
3. 3 Whisk in 1 1/2 cups (375 mL) of the hot mixture into egg yolks. Gradually whisk back into saucepan and bring to a gentle boil, whisking constantly. Reduce heat to low and cook, whisking, for 2 minutes or until thick. Remove from heat and stir in chocolate chips and orange rind until chocolate is melted.
4. 4 Spoon into small serving dishes and place plastic wrap directly on the surface. Refrigerate until chilled and set, about 3 hours or overnight. Garnish with fresh berries
5. 5 Garnish with fresh berries.

By Egg Farmers of Ontario