Peanut Butter & White Chocolate Rice Krispie Treats

Ingredients

4 tablespoons butter
1 bag (10.5 ounces) miniature marshmallows
½ cup peanut butter with white chocolate*
5 cups Rice Krispies cereal
½ cup white chocolate chips
½ cup peanut butter chips

Directions

1. Butter (or spray with non-stick cooking spray) an 8- or 9-inch square baking pan; set aside.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat and stir in the peanut butter until melted.

3. Add the Rice Krispies cereal, white chocolate chips and peanut butter chips. Stir until well coated.

4. Using a greased spatula or spoon or a piece of wax paper, evenly press the mixture into the pan. Allow to sit at room temperature for at least 30 minutes, or until set. Cut into squares and serve.

*Note: If you can’t find the peanut butter/white chocolate blend, use the same amount of regular peanut butter and add 2 ounces of white chocolate, melted.

Source

White Chocolate Cherry Chunkies

Ingredients

1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Directions

Preheat oven to 375 degrees F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

Source

Oatmeal Cranberry White Chocolate Chunk Cookies

INGREDIENTS:

• 2/3 cup butter or margarine, softened
• 2/3 cup brown sugar
• 2 large eggs
• 1 1/2 cups old-fashioned oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
• 2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies

Source: back of Ocean Spray Cranberry flavored Craisins.

I had my eyes on this recipe for a couple weeks. My cousins from California and Boston are visiting and I wanted to make something. We already had everything in the house so it was easy. Unfortunately I made the cookies very late, I actually just finished. It was a frustrating baking session because the oven bakes so unevenly and the baking sheets are very dark so they make the cookies bake faster, and also I did not have enough baking sheets. To improvise I used the pizza stone which cooked the cookies very nicely. I think next time I will bake cookies in single batches, not all at once.

Homemade White Chocolate Wonderful Peanut Butter

Ingredients

• 1 cup smooth peanut butter
• 2 tbs. white chocolate chips, melted

Directions

1. Gently melt white chocolate chips in double boilers or microwave, directions are usually on back of bag.
2. Combine the two ingredients and mix.

Source: Personal Library: The Peanut Butter & Company Cookbook, Quirk Books, 2005.

I made my own white chocolate peanut butter because it is a lot cheaper then buying the white chocolate peanut butter. Or you can just buy it in all grocery stores, they all carry it mostly.