Melt the 1/2 cup of
white chocolate chips in a double boiler over medium - low heat or in the microwave for about 1 minutes.
Put the remaining 1
cup white chocolate chips into a bowl and microwave at 30 second intervals, mixing with a spatula in between bouts, until fully melted.
I have actually decided to use
white chocolate chips for this recipe, but I'm wondering if that will change the any components in the recipe?
These light and tender bakery - style muffins are loaded with tangy dried cranberries and
creamy white chocolate chips for a sweet take on breakfast — perfect for the holidays!
The gluten
free white chocolate chip cookies keep well in a closed container in a dry, cool place for about a week (good luck with that).
Or another idea would be to add 1/2 cup (80 grams) of dark or
white chocolate chips if you want even more chocolate flavor.
When melting the chocolate and
white chocolate chips do you add some heavy cream to help them melt better... I never have luck when melting chocolate in the microwave.
All that good stuff makes it hard to believe these peanut
butter white chocolate chip tastes - like - cookie - dough bars are actually healthy!
I had some leftover homemade
white chocolate chips from this recipe along with some leftover chocolate chips from this recipe so of course, I choose those as my add ins.
Put white chocolate chips, sweetened condensed milk, vanilla and salt in a heavy sauce pan over low heat and cook until melted, stirring occasionally.
Meanwhile,
heat white chocolate chips and peanut butter in a microwave safe bowl in 30 seconds increments, stirring in between, until smooth and creamy.
It seemed only natural that after eating half a cup of
white chocolate chips earlier this week, I needed to balance it out with dark chocolate chips.
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