Tag: WHITE CHOCOLATE CHIPS

BUTTERSCOTCH KRISPIE TREATS

My daughter had a Family Fall Festival at her preschool and they asked that we bring some treats. I made these and they were a huge hit!! Super easy, super fast and super yummy!!

BUTTERSCOTCH KRISPIE TREATS

1 cup sugar
1 cup caro syrup
1 cup peanut butter
5 cups rice cereal
1/2 bag milk chocolate chips
1/2 bag butterscotch chips
1/2 bag white chocolate chips

Pour the rice cereal into a large bowl and set aside.

Melt the sugar and caro syrup in a medium sized pan, over medium heat to dissolve the sugar. Add the peanut butter and mix until smooth. Pour over the rice cereal and mix until completely combined.

Lightly grease a 9x13inch pan or dish. Pour the mixture into the pan and using your hand covered with a greased Ziploc bag, push the cereal treats down until the top is flat.

Melt the milk chocolate chips and pour on top of the cereal treats, not completely covering the rice cereal. Melt the butterscotch chips and pour on top of the cereal treats, with the milk chocolate chips. With a spatula, smooth the chocolate and butterscotch chips until the top of the rice cereal mixture is completely covered. The two types of chips don’t need to completely mix together.

Melt the white chocolate chips. In small line patterns, drizzle over the chocolate and butterscotch chips. Using a toothpick, or pointed wooden skewer, lightly draw small lines through the white chocolate drizzle going back and forth.

Refrigerate until the chocolate is firm. Cut into pieces and serve.

CRANBERRY WHITE CHOCOLATE CHIP COOKIES!!!

Cranberry double chippers

Ingredients:

3/4 c. salted butter, softened

3/4 c. brown sugar (I used dark brown)

1/4 c. granulated sugar

1 egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1/2 c. bittersweet chocolate chips-Ghirardelli

1/2c. dried cranberries

1/2c. white chocolate chips

(Use some extra chips/cranberries to press in immediately after coming out of the oven.)

Directions:

1. Preheat oven to 350 degrees F. Line baking sheet with parchment.

2. Beat butter and sugars till creamy. Add egg and vanilla.

3. Add flour, cornstarch, baking soda and salt. Fold in chocolate chunks & cranberries.

4.
Using a cookie scoop drop dough onto sheet. Mine baked about 14
minutes but check the time depending on the size. They should be
lightly brown. The tops do not really brown so don’t over bake.

5. Remove and push in a few extra chips/cranberries. I got about 20 cookies from this recipe.

RECIPE ADAPTED FROM APPLE A DAY
and Sally’s baking addiction

CHOCOLATE & WHITE CHOCOLATE CHEESECAKE COOKIE BARS

IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG
AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I HIT THE JACKPOT WHEN I RECEIVED ANNIE’S NOMS! SO MANY AWESOME CHOICES. I SETTLED ON HER BLACK AND WHITE CHEESECAKE BARS AND SO HAPPY I DID. THESE ARE WINNING BARS!!!!

Black and White Cheesecake Bars

Author: ANNIE’S NOMS

For the base:
2 sticks + 2tbsp unsalted butter, at room temp
2 cups white sugar
2 eggs
2⅓ cups all purpose flour
½ cup cocoa powder
1tsp baking soda
For the cheesecake filling:
½ cup, heaping, white chocolate chips
10.5oz full fat cream cheese
⅓ cup icing sugar
1 egg

Instructions

No need to preheat the oven just yet, the base needs to chill. Grease and line a 9 x 13 inch pan.
Make the base
first – place the butter and sugar into a large bowl or the bowl of your
stand mixer and beat until light and fluffy, about 2 minutes on
med-high speed.
Add in the eggs
and mix until well incorporated. Sift the flour, cocoa powder and baking
soda together into a medium bowl and stir until well incorporated. Add
the flour mix into the wet ingredients and mix until a soft dough forms.
Reserve a ¼ of the dough and wrap in cling film. Place in the fridge.
With the remaining
¾ of the dough, press it into the baking pan and then place it in the
fridge for 20-30 minutes. During this time preheat the oven to 325F.
Once the base is
chilled, place it in the oven to bake for 20-25 minutes until slightly
risen and puffy, turn off the oven and allow to cool completely before
making the cheesecake layer.
Once the base is
cooled it’s time to make the cheesecake layer! Preheat the oven to 325F.
Place the white chocolate chips into a heatproof bowl and place over a
small saucepan of simmering water. Stir until melted, then leave to one
side to cool briefly.
Place the cream
cheese and icing sugar into a medium sized bowl and beat together until
light and fluffy, add in the egg and mix until well incorporated, about 1
minute on med-high speed. Add in the melted chocolate and mix on low
until well incorporated.
Pour the mixture
all over the base and smooth slightly with a spatula. It doesn’t have to
be perfectly smooth! Take out the reserved ¼ of the dough and crumble
it over the top of the cheesecake layer.
Place in the oven
for 25-35 mins (it took 30 mins in my oven) until the cheesecake is just
set and the crumbled topping is slightly firm to touch.
Leave to cool completely, once cooled place in the fridge for at least 2 hours before slicing into 12-15 bars.
Bars will keep in an airtight container in the fridge for 2 days.