Melt white chips in the microwave or in double boiler.
Not exact matches
Pumpkin Chocolate Bark and
White Chocolate Cherry Bark More shallot manot fillers Belgian Milk Chocolate
Chip Scones These are chocolate - kissed, buttery little scones that disappear like the
melting morsels they are.
If drizzling with
white chocolate,
melt the
white chocolate
chips and oil or Crisco in a small bowl on half power in 30 second increments, stirring between each, until
melted and smooth.
Melt the
white chocolate
chips according to package directions.
Graham Crackers — about 16 graham cracker sheets 10 ounce bag of
white chocolate
melting wafers 2 clementine's peeled and separated 1 cup of Shelled Setton Farms Pistachios and broken into small pieces Handful of thin stick pretzels Handful of dark chocolate
chips
Always
melt chocolate (
white or regular) or peanut butter
chips into your crusts, and use brown sugar.
Put the
white chocolate
chips in a ramekin with a table spoon of water and
melt it in the microwave and drizzle it on your tart.
2/3 + 1/4 cup whole wheat
white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons
melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon
chips
INGREDIENTS 16 ounces unsalted or dry roasted peanuts 16 ounces salted cocktail peanuts 1 (12 ounce bag) semisweet chocolate
chips 1 (12 ounce bag) milk chocolate
chips 2 (10 ounce bags) peanut butter
chips 2 (16 ounce packages)
white almond bark or vanilla candy
melts
The Birthday Cake Check Mix recipe that inspired this one called for
melting together vanilla frosting,
white baking
chips and vanilla as a coating for the crisp cereal, then tossing the coated Chex in confectioners» sugar and sprinkles for a treat that tastes a lot like birthday cupcakes.
In a medium - sized microwave - save bowl,
melt together vanilla frosting and
white baking
chips.
Frosting and
white baking
chips (which are not real chocolate, but are easy to use here because they set up nicely at room temperature after
melting) together do have a strong vanilla flavor, but they're almost too sweet.
Then
melt the dark chocolate
chips and smooth it over the
white icing.
On the stove over low heat,
melt the
white chocolate
chips with the condensed milk, stirring constantly, until the mixture is
melted and smooth.
Then
melt the
white chocolate
chips in the microwave or in a double boiler.
Melt white chocolate
chips in the microwave for 30 seconds.Mix in vegetable shortening and combine well.
If using, heat extra
white chocolate
chips in a microwave - safe bowl for 30 seconds at a time until
melted.
Between the chewy cookie base and cranberries, crunchy pistachios, and
melt - in - your - mouth
white chocolate
chips, these cookies need no adornments.
ingredients: 2 1/4 cups (280 grams) flour 1 teaspoon baking soda 1 1/2 teaspoons cornstarch 3/4 cup (170 grams) butter,
melted 3/4 cup (135 grams) brown sugar 1/2 cup (100 grams) sugar 3/4 teaspoon kosher salt 1 egg plus 1 egg yolk 1 tablespoon vanilla extract 1/3 cup shredded coconut 1/2 cup sour cherries 1/4 cup dark chocolate
chips 1/3 cup
white chocolate
chips
These red velvet chocolate
chip cookies have the perfect red velvet flavor, pretty red color & tons of
melted white chocolate
chips.
I always leave some plain as two of the six kids prefer them without the
white chocolate.
Melt white chocolate
chips over very low heat or
melt in microwave.
In a double boiler,
melt white chocolate
chips and coconut oil until completely smooth.
Repeat
melting process with
white chips, then stir half of the crushed candy canes in.
Trust me when I say, kids will go crazy over this chocolate peanut butter mug cake as the outer portion of the cake is dark and when you cut into it, you get to see a
whiter portion of the cake because of the
melted white chocolate
chips and the peanut butter.
You will need popcorn (air popped or microwave) oil, yellow cake mix,
white melting chocolate (chocolate
chips or almond bark), coconut, and sprinkles.
You want to add in the
white chocolate
chips last to make sure they don't all
melt in the mixing process.
The dark chocolate
chips were even easier to make than the
white, since, because of the higher fat content,
white chocolate
melts more easily than dark so getting it the right consistency for making
chips was a tad trickier.
Do not use
white chocolate
chips or regular
white chocolate — they might not
melt properly!
Carve, (or if using
chips, slightly
melt and mold), the
white chocolate into the shape of an egg and use a chemical - free dye.
Note: If you'd like to do a miso - butterscotch drizzle, simply
melt 1/2 a cup of butterscotch
chips in the microwave in 30 second intervals and mix in 1 tablespoon
white miso paste and 1 teaspoon vanilla bean paste.
Bunny Cakes Ingredients: 1 box of Little Debbie Easter Basket Cakes 1 bag of
white candy
melts 1 bag of pink candy
melts Mini chocolate
chips (these are for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1 cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions:
Melt candy
melts in separate bowls, according to bag's directions.
Melt white chocolate
chips in a double boiler, stirring until smooth.
Remove from heat and stir in marshmallows,
white chips, and vanilla until
melted.
2 cups old - fashioned oats (use certified gluten - free oats if making this GF) 1 cup raw pecan halves 1 cup raw pepitas (pumpkin seeds) 1/4 cup maple syrup 1/4 cup
melted coconut oil 1/4 cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2 cup shredded or shaved coconut (optional) 1/2 cup
white or semisweet chocolate
chips
once you cover them all, use some of the left over
melted chocolate to glue the
white chocolate
chips as eyeballs.
2 cups Oreo cookie crumbs 6 tablespoons butter,
melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed milk 3-3/4 cups coconut 1 cup almond slivers (best if toasted) 1 cup chocolate
chips 1/4 cup whipping cream (we used evaporated milk) 1/2 cup
white chocolate
chips
Fab flavour combos, orange
white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the
white choc
chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently
melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate
chips even easier by
melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
1 cup butter or margarine,
melted 2 cups
white sugar 2 teaspoons vanilla extract 3 eggs 3/4 cup unsweetened cocoa powder 1 1/4 cups all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate
chips optional 2 tablespoons chocolate syrup, such as Hershey ’s
Add the
white chocolate
chips and blend until the chocolate if fully
melted and smooth.
Melt white chocolate
chips in microwave on medium heat for 1 minute; stir.
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter,
melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup
white chocolate
chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)
When ready to serve,
melt white chocolate
chips in a bowl as directed on package and drizzle over dessert.
Whisk in 3/4 cup of
white chocolate
chips until they're
melted evenly into the milk.
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter,
melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup
white chocolate
chips 1/2 cup chopped toasted pecans or walnuts (optional)
I love the crispy edge and
melt in your mouth middle, along with those
white chocolate
chips.
If you feel lazy, you can just use
melted dark and
white chocolate, or chocolate
chips, but I made mine from scratch using cocoa butter.
Cupcakes 2 cups (240g) all - purpose flour 3/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 1/2 TBS green tea matcha powder 2 large egg whites, room temperature 1 cup (190g) granulated
white sugar 4 TBS butter,
melted 1 cup (240 ml) lowfat milk 1/2 cup (110g) lowfat yogurt 1/2 cup (110g) semi-sweet baking
chips
Allow the
white chocolate
chips to
melt, about 3 - 5 minutes.
And no Saint Louisian worth his salt would miss out on the Frito pie, crunchy corn
chips topped with saucy baked beans,
melted cheddar cheese, chopped
white onions and whatever kind of meat you please (which, let's be serious, is pulled pork).
The
white chocolate
chips, which
melt into each bite add a nice sophistication.