Type what you have

Ingredients

• ✓ white chocolate chip
• rolled oat
• cranberry
• sunflower seed
• sesame seed
• oat bran
• flax seed
• cinnamon
• salt
• peanut butter
• honey
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine oats, cranberries, sunflower seeds, chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil until well combined. Press mixture firmly into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until golden, 12 to 15 minutes. Cool for 5 minutes. Chill in the refrigerator for 10 minutes.
4. 4 Slice chilled bars into twenty 2x3-inch squares. Wrap in plastic wrap and refrigerate.

By STEPHANIEJO

Ingredients

• ✓ white chocolate chip
• butter
• sugar
• brown sugar
• vanilla extract
• baking soda
• kosher salt
• egg
• all-purpose flour
• semisweet chocolate chip
• cocoa powder
• sea salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)
3. 3 Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.
4. 4 Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.
5. 5 Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

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
• 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
• 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

Ingredients

• ✓ white chocolate chip
• ✓ white chocolate chip
• cooking spray
• bread
• heavy cream
• white sugar
• egg
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
3. 3 Bake in the preheated oven until bubbly, 40 to 45 minutes.
4. 4 While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.

By clair

Ingredients

• ✓ white chocolate chip
• sugar
• butter
• evaporated milk
• marshmallow creme
• vanilla extract
• chocolate sandwich cookie
• chocolate sandwich cookie

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper; set aside.
2. 2 Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes.
3. 3 Remove the saucepan from heat. Mix in white chocolate chips and marshmallow creme until melted, then stir in vanilla. Fold in 1/2 cup crumbled cookies until just incorporated. Spread fudge into the prepared baking dish.
4. 4 Sprinkle 1 cup crushed cookies evenly over the top. Press crushed cookies lightly into fudge. Cool at room temperature until set, then cut into small squares to serve.

By Lori

Ingredients

• ✓ white chocolate chip
• butter
• brown sugar
• white sugar
• vanilla pudding mix
• egg
• root beer concentrate
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
2. 2 Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold in chocolate chips.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until golden, 8 to 10 minutes.

By cvanguil

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9x13-inch baking dish with parchment paper.
2. 2 Combine graham cracker crumbs and butter in a bowl; press into the prepared baking dish.
3. 3 Stir sweetened condensed milk, cranberries, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over graham cracker crust.
4. 4 Bake in the preheated oven until edges are golden brown, 25 to 28 minutes. Cool on a wire rack.

By NancyLou

Ingredients

• ✓ white chocolate chip
• white sugar
• evaporated milk
• pumpkin
• cinnamon
• marshmallow creme
• butter
• vanilla extract

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar and milk in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon; attach a candy thermometer to the saucepan and bring mixture to a boil. Stir in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
3. 3 Place white chocolate chips in a large bowl: pour fudge mixture over top and set aside until white chocolate softens, 5 minutes. Stir until smooth. Stir in marshmallow cream, butter, and vanilla extract until butter is melted and mixture is smooth. Pour into the prepared pan.
4. 4 Cool fudge, about 1 hour. Cut into squares. Store in a cool, dry place.

By Cathy

Ingredients

• ✓ white chocolate chip
• all-purpose flour
• sugar
• butter
• egg
• lemon juice
• lemon zest
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 cup flour and 1/4 cup sugar in a bowl; mash in butter until it resembles coarse crumbs. Press crust into the bottom of a 9-inch square baking dish.
3. 3 Bake in the preheated oven until crusty and golden brown, about 15 minutes.
4. 4 Sprinkle white chocolate chips over crust.
5. 5 Whisk eggs, lemon juice, and lemon zest together until eggs are beaten. Stir in remaining each 1/4 cup flour and 3/4 cup sugar; pour over white chocolate chips.
6. 6 Bake in the preheated oven until set in the middle, about 15 minutes. Transfer to a wire rack; cool slightly in baking dish. Sift confectioners' sugar over bars; cool completely before cutting and serving.

By ljmitchell

Ingredients

• ✓ white chocolate chip
• butter
• sweetened condensed milk
• butter
• rum flavoring
• vanilla extract
• nutmeg
• cranberry
• walnut

Instructions

1. 1 Grease a 9-inch square baking pan with 1 teaspoon butter.
2. 2 Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Microwave until white chocolate starts to melt, about 3 minutes; stir until smooth. Continue microwaving in 30-second intervals, stirring after each interval, until white chocolate is completely melted.
3. 3 Stir rum flavoring, vanilla extract, and nutmeg into white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the prepared baking pan, spreading evenly into the corners.
4. 4 Cool fudge until set, 8 hours to overnight.

By Tarragon

Ingredients

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

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 chip
• vanilla sandwich cookie
• cream cheese
• pumpkin puree
• pumpkin spice
• salt
• dark chocolate
• caramel
• pumpkin pie spice
• candy eyes

Instructions

1. 1 Pulse sandwich cookies in a food processor until they reach a fine, sand-like consistency. Add in cream cheese, pumpkin puree, pumpkin pie spice, and salt. Continue pulsing, scraping down the sides when needed, until a smooth, loose dough is formed.
2. 2 Using a spoon or cookie scoop, measure out about 20 even portions of the dough (about 1 tablespoon a piece) onto a parchment-lined baking sheet. Move to the freezer for 10 to 12 minutes. When the dough is firm enough, roll each portion into a ball shape. Move back to the freezer to harden slightly for 8 to 10 more minutes.
3. 3 In a large, microwave-safe bowl, melt white chocolate chips in the microwave in 30-intervals second, stirring in between, until the chocolate is fully melted and smooth. Drop each pumpkin spice ball into the chocolate. Using two forks, fully coat the dough in chocolate, let it drain, then place it back on the parchment-lined baking sheet.
4. 4 Allow the truffles to cool to room temperature before topping with melted chocolate, caramel, or more pumpkin pie spice. Keep in the refrigerator until just before serving.

By Annie Campbell