White Chocolate Recipes

Peanut Butter White Chocolate Candy

1/2 cup peanut butter (crunchy or smooth)
1/2 cup powdered sugar
2 tbsp. heavy cream
12 oz. white chocolate
1/2 cup almonds, toasted and finely chopped
18 whole natural almonds

In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny.

In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate until firm. Store candies in refrigerator for up to a week.

White Chocolate Almond Pecan Pie

4 eggs, beaten
1 cup light corn syrup
2/3 cup sugar
3 tbsp. butter, melted
1 tbsp. vanilla
1 tbsp. almond extract
1 tbsp. chocolate extract
6 oz. white chocolate; melted
1 cup pecan halves
1 cup sliced or slivered almonds
Unbaked 9-inch pastry shell

Combine first eight ingredients, beat with an electric mixer until blended. Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake at 350 degrees F for 50-55 minutes.

White Chocolate Butter Cream Frosting

6 oz. white chocolate, chopped
1/4 cup whipping cream
1 cup unsalted butter, cold, cut up
1 cup powdered sugar

Microwave white chocolate and cream in medium bowl on high for 1-1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.

Makes enough to frost two 9-inch cake layers.

White Chocolate Raspberry Cake

1/4 lb. white chocolate
6 tbsp. unsalted butter
6 eggs
2 tbsp. sugar
1/4 cup all-purpose flour
2 pints raspberries

Preheat oven to 325 degrees F. Melt the chocolate in the top of a double boiler.

Cut the butter into tablespoon-size pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour.

Lightly grease a 9x11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.

White Chocolate Scones

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, chilled
1/2 cup heavy (whipping) cream
1 large egg
1-1/2 teaspoons vanilla extract
6 oz. white chocolate, cut into 1/2-inch chunks

Preheat oven to 375 degrees F. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate.

With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.

Cranberry White Chocolate Coffee Cake

2 cups fresh or frozen cranberries
3/4 cup butter
1-1/4 cups packed brown sugar
2 eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
1 cup buttermilk
1 cup white chocolate chips

If using frozen cranberries, thaw and drain berries.

In large bowl, beat butter with 1 cup of the brown sugar until light. Beat in eggs, one at a time, beating well after each addition.

In separate bowl, mix together flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk.

Gently stir in cranberries and 3/4 cup of the white chocolate chips. Spoon into greased 9-inch springform pan, smoothing top. Sprinkle with remaining brown sugar and chocolate chips.

Bake coffee cake in center of 350-degree F oven for about 1 hour and 15 minutes or until firm when gently pressed in center. Let cool in pan on rack for 20 minutes before removing from pan. Serve warm or cool. (Coffee cake can be wrapped in plastic wrap, then foil, and frozen in airtight container for up to 2 weeks.)