Type what you have

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
• 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
• 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
• 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
• bread flour
• cocoa powder
• salt
• bittersweet chocolate
• butter
• egg
• sugar
• irish stout beer
• semi-sweet chocolate chip
• irish cream liqueur
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
2. 2 Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
3. 3 Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
4. 4 Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
5. 5 Pour batter into the prepared pan.
6. 6 Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
7. 7 Allow brownies to cool for 1 hour at room temperature.
8. 8 Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
9. 9 Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

By wdtrap

Ingredients

• ✓ white chocolate chip
• butter-flavored corn puff snack

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
3. 3 Stir the chips until smooth.
4. 4 Pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
5. 5 Spread the mixture out onto the waxed paper-lined baking sheet and allow to set, about 30 minutes.
6. 6 Break the mixture up into bite-size pieces to serve.

By Jeannine McGuire Wilson

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
• corn syrup
• gel food coloring
• cornstarch

Instructions

1. 1 Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 3 minutes.
2. 2 Heat corn syrup until almost as warm as the melted chocolate and combine with chocolate; it may begin to harden and be difficult to stir, but be sure to fully incorporate. Let rest in a cool place, such as a refrigerator or countertop, until very stiff, about 2 hours.
3. 3 Break off a piece in the size you need and begin to play with it; the warmth of your hands will make it a Play-Doh consistency. Mix in gel food coloring as desired.
4. 4 Dust the countertop and a rolling pin with cornstarch and place a ball of modeling chocolate on top; roll to desired size. To cover a cake, roll the chocolate up on the rolling pin for easier transfer to the cake.

By April Tracy

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
• heavy cream
• vanilla extract
• whipped cream
• pumpkin pie spice

Instructions

1. 1 Combine chocolate chips, milk, cream, and vanilla in a slow cooker. Cover and cook on Low, stirring every 30 minutes, until chocolate is melted and ingredients are combined, about 3 hours total.
2. 2 Turn slow cooker to Warm.
3. 3 Serve hot chocolate in glasses topped with whipped cream and a pinch of pumpkin pie spice.

By FoxyJoshyD

Ingredients

• ✓ white chocolate chip
• cream cheese
• peanut butter
• white sugar

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Mix cream cheese, peanut butter, and sugar together in a bowl; form into 1-inch balls.
3. 3 Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
4. 4 Dip each ball into the melted white chocolate, using spoons to roll ball around until evenly coated. Arrange coated balls on the prepared baking sheet; refrigerate until set, about 30 minutes.

By tmay85

Ingredients

• ✓ white chocolate chip
• butter
• marshmallow
• vanilla extract
• crispy rice cereal
• cranberry

Instructions

1. 1 Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
2. 2 Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
3. 3 Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

By K Lea

Ingredients

• ✓ white chocolate chip
• peanut butter
• crispy rice cereal
• marshmallow
• peanut
• sprinkle

Instructions

1. 1 Mix white chocolate chips and peanut butter together in a large microwave-safe bowl.
2. 2 Microwave on high for 1 minute; stir with a spatula. Continue cooking in microwave in 30 second intervals; stir until smooth. Fold in rice cereal, marshmallows, and peanuts.
3. 3 Drop white chocolate mixture by spoonfuls onto a sheet of waxed paper. Sprinkle each mound with sprinkles. Set aside to cool for 30 minutes.

By Sheila

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
• butterscotch chip
• stevia sweetener
• coffee
• heavy cream
• whipped cream

Instructions

1. 1 Combine white chocolate chips, butterscotch chips, and sweetener in a mug. Add coffee and heavy cream and stir until chips are melted and heavy cream is fully incorporated. Top with whipped cream.

By Yoly

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
• milk
• cocoa powder
• pumpkin puree
• pumpkin pie spice
• vanilla extract
• cinnamon

Instructions

1. 1 Combine milk, chocolate chips, and cocoa powder in a saucepan over medium heat. Bring a simmer, stirring constantly until chips are melted, about 5 minutes. Add pumpkin puree, pumpkin pie spice, vanilla extract, and cinnamon; whisk until well combined and heated through, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ white chocolate chip
• devil's food cake mix
• toffee chip
• egg
• vegetable oil
• brown sugar
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
3. 3 Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
4. 4 Bake in the preheated oven until edges are firm, 8 to 10 minutes.

By Gail Cobile

Ingredients

• ✓ white chocolate chip
• sugar cone
• candied ginger
• black grape
• red grape
• green grape

Instructions

1. 1 Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
2. 2 Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
3. 3 Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.

By Kim