Type what you have

Ingredients

• ✓ white chocolate
• cream cheese
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
2. 2 Place white chocolate in the 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. Remove and allow to cool slightly. Mix in cream cheese and egg yolks until well combined.
3. 3 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in cooled white chocolate mixture. Pour into the prepared springform pan.
4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for 15 minutes. Turn the oven off, leaving cheesecake inside for 15 more minutes.
5. 5 Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

By anna77

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
• peppermint candy cane

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Place white chocolate in a microwave-safe bowl; heat in the microwave until melted, 60 to 90 seconds. Stir until smooth.
3. 3 Place one gallon-sized resealable bag inside a second gallon-sized bag, creating a double-layered bag. Place candy canes inside the inner bag and seal. Crush the candy canes inside bag with a rolling pin. Stir crushed candy canes into melted white chocolate.
4. 4 Pour white chocolate mixture onto the prepared baking sheet. Chill in refrigerator until hardened, 1 hour.

By Foodlover

Ingredients

• ✓ white chocolate
• semisweet chocolate
• peanut butter

Instructions

1. 1 Line a 10x15 inch pan with parchment. Set aside.
2. 2 In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
3. 3 Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.

By BUCHKO

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
• sweetened condensed milk
• salt
• chocolate creme-filled sandwich cookie

Instructions

1. 1 In a heavy saucepan over low heat, melt white chocolate squares, sweetened condensed milk, and salt. Remove from heat; stir in crushed cookies.
2. 2 Spread evenly into a wax paper-lined 8-inch square pan. Chill in the refrigerator until firm, about 2 hours.
3. 3 Turn chilled fudge onto a cutting board; peel off wax paper. Cut fudge into squares. Store leftovers covered in the refrigerator.

By Allrecipes Member

Ingredients

• ✓ white chocolate
• cream cheese
• confectioners' sugar
• orange extract

Instructions

1. 1 Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.

By BDE

Ingredients

• ✓ white chocolate
• chocolate sandwich cookie
• cream cheese

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Place all cookies in a food processor; pulse into fine crumbs.
3. 3 Transfer cookie crumbs to a large bowl. Add cream cheese and beat with an electric mixer until a soft dough forms, scraping down the sides of the bowl and the beaters as needed to ensure even mixing.
4. 4 Roll dough mixture into 1-inch balls. Place balls onto the prepared baking sheet and refrigerate until firm, about 30 minutes.
5. 5 Place white chocolate into a microwave-safe glass or ceramic bowl; microwave in 1-minute intervals, stirring after each interval, until melted, 3 to 4 minutes.
6. 6 Use two forks to dip each ball into melted chocolate; turn until ball is coated, then lift, letting excess chocolate drip back into the bowl, and return to the waxed paper. Refrigerate until chocolate coating is set, about 30 minutes.

By Lisa Altmiller

Ingredients

• ✓ white chocolate
• chocolate sandwich cookie
• creme filling

Instructions

1. 1 Line a 10x15-inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
2. 2 In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
3. 3 In a microwave-safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
4. 4 Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
5. 5 Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

By Kathy Bezemes Walstrom

Ingredients

• ✓ white chocolate
• baking chocolate
• peppermint chunks

Instructions

1. 1 Line a baking sheet with parchment paper. Set aside.
2. 2 Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
3. 3 Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
4. 4 Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
5. 5 In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
6. 6 Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
7. 7 Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
8. 8 Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

By Ghirardelli

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 candy
• dark chocolate
• heavy cream
• peppermint extract

Instructions

1. 1 Line a 9x12-inch baking pan with aluminum foil or parchment paper; set aside.
2. 2 Melt 1/2 of 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. Spread melted white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermint candies evenly over white chocolate. Chill in the refrigerator until firm, about 15 minutes.
3. 3 Meanwhile, melt dark chocolate, heavy cream, and peppermint extract in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour chocolate over chilled white chocolate layer; spread evenly. Chill in the refrigerator until firm, about 20 minutes.
4. 4 Meanwhile, melt remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over chilled chocolate layers. Sprinkle with remaining peppermint candies. Chill in the refrigerator until firm, about 20 minutes. Cut or break into small pieces to serve.

By carol

Ingredients

• ✓ white chocolate
• vanilla instant coffee
• pumpkin pie spice
• orange food coloring
• coffee

Instructions

1. 1 Break 4 ounces of the white chocolate into small pieces and place in a medium microwave-safe bowl; microwave on HIGH, stirring at 30-second intervals, until melted, about 1 1/2 minutes. Spoon about 1 tablespoon of the melted chocolate into each of 6 (1 3/4-inch) silicone ball molds. Immediately flip mold over onto a cutting board or plate to allow chocolate to drip off and coat the mold. Let stand 2 minutes. Flip back over and use an offset spatula to scrape the tops of molds to clean them off, placing any dripped chocolate back into the bowl. Place silicone mold in freezer to set, about 5 minutes. Release chocolate "cups" from silicone molds; set aside. Repeat with another 4 ounces of chocolate.
2. 2 While the molds chill, stir together beverage mix and pumpkin pie spice in a small bowl. Spoon 2 teaspoons of the mixture into 6 of the "cups."
3. 3 Place the bowl of the leftover melted chocolate back in the microwave; microwave on HIGH until melted, about 30 seconds. Spoon or pour into a small zip-top plastic bag or piping bag and snip off 1/16-inch of the corner. Pipe a thin chocolate line along the edge of the 6 filled white chocolate cups. Place remaining 6 cups on top, using the white chocolate line as glue. Smooth out with your finger, and gently place in silicone mold; freeze until set, about 5 minutes.
4. 4 Remove the balls from freezer, and dip an offset spatula in very hot water; use it to smooth out edges of the chocolate ball seam. Set aside.
5. 5 Break remaining 2 ounces of chocolate into pieces, and place in a small microwave-safe bowl; microwave on HIGH until melted, about 30 seconds. Add food coloring, and stir to combine. Place in a separate ziplock bag and snip off 1/16-inch from a corner. Pipe in a zig-zag pattern on the balls. Freeze until set, about 5 minutes.
6. 6 To serve, brew an 8- to 10-ounce cup of your favorite coffee. Place a bomb in the hot cup of coffee and stir to melt.

By Allrecipes Editorial Team

Ingredients

• ✓ white chocolate
• heavy cream
• heavy cream
• mango
• sugar
• water
• gelatin

Instructions

1. 1 Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
2. 2 Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
3. 3 Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
4. 4 Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
5. 5 Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

By Chantelle Ng

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
• ✓ white chocolate
• cream cheese
• white sugar
• all-purpose flour
• egg
• heavy cream
• vanilla extract
• heavy cream
• brandy

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
2. 2 Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
3. 3 Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
4. 4 Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
5. 5 To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

By Judy Wilson

Ingredients

• ✓ white chocolate
• cream cheese
• confectioners' sugar
• vanilla extract
• pecan

Instructions

1. 1 Grease an 8x8 inch baking dish. Set aside.
2. 2 In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
3. 3 In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
4. 4 Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

By Vicki

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
• butter
• red velvet cake mix
• all-purpose flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Beat butter in a mixing bowl with an electric mixer until fluffy. Slowly mix in cake mix and flour until combined. Add egg and beat until mixed completely. Add white chocolate chunks and mix until well combined, about 1 minute.
3. 3 Form dough into 1-inch balls and place on the prepared sheet.
4. 4 Bake in the preheated for 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes..

By lscribbet

Ingredients

• ✓ white chocolate
• semi-sweet chocolate
• butter
• water
• chocolate instant pudding
• powdered sugar
• sprinkle

Instructions

1. 1 Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
2. 2 Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
3. 3 Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

By JELL-O

Ingredients

• ✓ white chocolate
• sugar
• macadamia nut
• all-purpose flour
• baking soda
• baking powder

Instructions

1. 1 Mix together flour, baking soda and baking powder. Set aside.
2. 2 Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. { I use the bottom of a small clean juice glass and press each layer firmly in place, especially the chocolate.} Add the flour mixture last.
3. 3 Attach these directions to jar: White Chocolate Macadamia Nut Cookies 1. Empty cookie mix into large mixing bowl. Use you hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at room temp. DO NOT USE DIET MARGARINE. Add in 1 egg slightly beaten and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. It will take a while to mix into a smooth dough. 4. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. 5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 2 1/2 dozen cookies.

By Lisa

Ingredients

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

Instructions

1. 1 In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
2. 2 In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
3. 3 Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

By Patty Prymak

Ingredients

• ✓ white chocolate
• butter
• all-purpose flour
• sugar
• egg
• vanilla extract
• salt
• raspberry jam
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
3. 3 Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
4. 4 Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
5. 5 Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.

By McLaughA

Ingredients

• ✓ white chocolate
• butter
• lime
• egg
• white sugar
• vanilla extract
• lime juice
• all-purpose flour
• flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking dish.
2. 2 Combine white chocolate, butter, and lime zest in a saucepan over medium-low heat; cook and stir until completely melted, 5 to 10 minutes. Remove from heat.
3. 3 Beat egg in a bowl using an electric mixer until thickened and foamy; add white chocolate mixture, sugar, vanilla extract, and lime juice. Mix well. Fold 2/3 cup plus 1 tablespoon flour into mixture until batter is just mixed. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Cool blondies before cutting into bars.

By Allison S F

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
• crispy rice cereal square
• corn cereal
• oat cereal
• pretzel stick
• peanut
• mini candy-coated chocolate pieces

Instructions

1. 1 In the top of a double boiler over simmering water, slowly melt the white chocolate. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat.
2. 2 Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

By Sharon

Ingredients

• ✓ white chocolate
• ✓ white chocolate
• cream cheese
• white sugar
• egg
• green tea powder
• vanilla extract
• graham cracker pie crust
• heavy cream
• corn syrup
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 bar white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
3. 3 Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Mix in the melted white chocolate, egg, green tea powder, and vanilla extract until creamy. Pour into the graham cracker pie crust.
4. 4 Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Let tart cool, about 30 minutes.
5. 5 Bring heavy cream to a boil in a saucepan. Stir in 1/2 bar white chocolate until smooth. Stir in corn syrup and water, in that order. Pour glaze onto the tart; tilt and rotate so glaze coats top evenly. Let rest until glaze is set, at least 15 minutes. Refrigerate until chilled, about 1 hour.

By Elis Hackmann Pereira

Ingredients

• ✓ white chocolate
• ✓ white chocolate
• all-purpose flour
• white sugar
• baking powder
• salt
• heavy cream
• egg
• almond extract
• confectioners sugar
• butter
• water
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
2. 2 In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
3. 3 In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
4. 4 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. 5 To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

By Michelle

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
• cream cheese
• white sugar
• almond extract
• egg
• vegetable shortening
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
3. 3 Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
4. 4 Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
5. 5 Place chocolate in the 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. Stir in shortening until consistency is smooth and easy to work with.
6. 6 Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
7. 7 Refrigerate for 2 hours before serving.

By wakeupwriting