Oh it’s that time of year y’all. The weather has started to cool down in the mornings and evenings and the leaves have started to change. I love walking the dogs in the morning because it feels so good out. This is for sure my favorite time of year.

Besides the cooler weather, I just love fall/winter time food. The hot drinks and the comforting casseroles are the best. Of course the Starbucks white hot chocolate is right up there with my cool weather favorites.

What is Starbucks white hot chocolate?

The Starbucks white hot chocolate has been a mainstay on their seasonal menu for quite some time. As the weather starts to get cooler it becomes more and more popular with coffee house goers. Starbucks describes their white hot chocolate as a hot chocolate with white chocolate sauce. steamed milk. and whip cream.

It’s basically a hot chocolate. but instead of using cocoa they use the white chocolate instead. Starbucks white hot chocolate has a sweet and smooth taste distinctive of white chocolate.

You can make this white hot chocolate two different ways -you can use a white chocolate sauce and add it to hot milk. Or you can create the white hot chocolate all in a pot on the stove. The ingredients stay about the same for both.

Ingredients in a Starbucks white hot chocolate

Like I just mentioned you can either use a white chocolate sauce, either homemade or store-bought, and add it to hot milk or you can make the entire recipe in one pot over the stove. We love making this stove top version as a special treat on a cold day. Ingredients needed to make the recipe the stove top recipe are:

• sugar
• salt
• water
• vanilla
• white chocolate chips
• milk

Sugar – Plain white sugar works great.

Vanilla – Store bought or homemade vanilla extract will work in this recipe.

White chocolate chips – I love using Ghiradelli white chocolate chips for my white chocolate recipes. They melt great and they are full of flavor.

How to make white chocolate hot chocolate

Once you have gathered all your ingredients, you will also need to grab a sauce pan, spatula, measuring cups and spoons.

Step 1 Dissolve the sugar You start by combining the water, salt, vanilla and sugar until the sugar has dissolved. You do not need to bring it to a full boil, just hot enough to dissolve the sugar in the liquid.  

Step 2 Melt your white chocolate chips Add your white chocolate chips or chocolate bar, which ever you prefer to use. Stir until the chocolate has dissolved in the sugar mixture. You will want to make sure that the mixture is nice and smooth.

Step 3 Add your milk Finally, add in your milk and heat until it starts to get frothy. Again, a rolling boil is not needed.   Pour into mugs and top with whipped cream and white chocolate shavings, if desired.

What is a Starbucks white hot chocolate made of?

A white hot chocolate from Starbucks is made from white chocolate sauce, steamed milk and whipped cream. This recipe combines most of those ingredients on the stove top.

Can I use white chocolate bars?

Yup! You can! You can use any white chocolate that melts well.

Is there coffee in Starbucks hot chocolate?

Nope! There is no coffee in this white chocolate recipe. Looking for coffee? Try my Starbucks copycat white chocolate mocha! It’s pretty similar to this one, but has coffee.

Can I make this in the Instant Pot?

Yes! You sure can! I have a copycat Starbucks zebra hot chocolate (which is a hot chocolate with white chocolate and milk chocolate combined) that you can follow. Use the directions for the Instant Pot Zebra Hot Chocolate here.

Can I make this white hot chocolate in the Crock Pot?

Guess what?! You sure can! We love making this in the Crock Pot for parties. To make a white hot chocolate in the Crock Pot:

1. Place all of your ingredients in your Crock Pot.
2. Set your Crock Pot to high to melt your sugar and white chocolate chips.
3. Be sure to stir it constantly.
4. Once everything is melted and smooth, turn down to low or warm.
5. Serve into mugs and top with homemade whipped cream.

Tips and tricks

This recipe is pretty easy to make, but to make it even easier follow the tips below.

• Use a silicone spatula to easily stir your white chocolate chips. The spatula also allows you to scrap the edges of the sauce pan to fully incorporate everything.
• You can use any type of milk that you prefer for this recipe. Make it dairy-free by using almond or coconut milk.
• Save a few chocolate chips to add onto of your whipped cream. You can also add shaved white chocolate bar.

Starbucks white hot chocolate

Yield: 8 cups

Prep Time: 5 minutes

Active Time: 5 minutes

Total Time: 10 minutes

Make this copycat Starbucks white hot chocolate recipe at home!

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Ingredients

• 3/4 cup of sugar
• 3/4 cup of water
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 cup white chocolate chips
• 1/2 gallon of milk
• whipped cream and white chocolate shavings, optional

Instructions

Place your sugar, salt, vanilla, and water in a large sauce pan on the stove over medium heat.

Stir frequently and allow sugar to dissolve into the water mixture.

Add in chocolate chips and continue to stir until melted.

Pour in milk, stir, and heat up until top becomes frothy. 

Pour into mugs and top with whipped cream and white chocolate shavings.

Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 309Total Fat: 11.8gSaturated Fat: 7.1gCholesterol: 24mgSodium: 282mgCarbohydrates: 43.4gFiber: 0gSugar: 42.4gProtein: 9.3g

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If you loved this recipe, we would love for you to leave a review to help others!

Other white chocolate recipes to try

Love white chocolate recipes? Hey, me too! Some of my favorites that I think you will enjoy are:

• White chocolate cocoa bombs
• White chocolate sauce
• White chocolate truffles

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the post below. Want to try it later? Pin the image below to save it. I appreciate your support!

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These White Chocolate Raspberry Cookies also look super festive – great for the holidays to serve to family and friends or as a special home-baked gift! I love to make them whenever raspberries are on sale for my kiddos. I’ve made sure to add just the right amount of white chocolate chips and raspberries for that ideal balance of flavor but these can easily be adapted to include more or less depending on your preference.

My white chocolate raspberry muffins are super popular so I decided to make a cookie version! Everything is better in cookie form, am I right?!

What Are White Chocolate Raspberry Cookies?

White Chocolate Raspberry Cookies offer a fruity twist to the traditional chocolate chip cookie that we all love so much! I’ve taken the traditional white chocolate chip cookie and thrown in some frozen raspberries into the chilled cookie dough that offers a slight tart flavor, balanced out beautifully with the sweet cookie dough and melted white chocolate chips! Who doesn’t love a classic reinvented?

White Chocolate Raspberry Cookie Ingredients

If you want to make White Chocolate Raspberry Cookies, you’ll need the following ingredients:

• Flour
• Baking Soda
• Salt
• Butter
• White Sugar
• Brown Sugar
• Vanilla Extract
• Almond Extract
• Eggs
• White Chocolate Bars
• Mini White Chocolate Chips
• Frozen Raspberries

How To Make White Chocolate Cookies with Frozen Raspberries

These cookies are such a cinch to make! Follow these easy steps below for a freshly baked batch of white chocolate raspberry cookies:

Step 1: Prepare the Cookie Dough

Start by combining your dry cookie dough ingredients in a medium-sized bowl which is then to be set aside while you beat the butter and sugars in a stand mixer.

Add the eggs, vanilla and almond extracts to the creamed mixture, followed by the dry ingredients and beat till just combined. Remember, you don’t want to over beat your dry and wet ingredients otherwise you risk the cookies becoming dense and not rising as well as they should!

To complete your cookie dough, add in the white chocolate bars and chips and beat till they are well-dispersed throughout the dough.

Step 2: Chill the Cookie Dough

Once your cookie dough is made, cover the stand mixer bowl with plastic wrap to store in the refrigerator for at least 1 hour, preferably overnight.

If you don’t have room in the refrigerator for a stand mixer bowl, simply wrap your cookie dough tightly in plastic wrap for the suggested chill time.

Step 3: Assemble the Cookies for Baking

Once your oven has preheated to 350?, remove the cookie dough from the fridge and toss in the frozen raspberries with the 1 Tablespoon of flour. Beat or stir the raspberries into the chilled dough and then scoop cookie dough balls (using a cookie scoop) onto two parchment paper lined baking trays or silicone baking mats.

Using the back of a spoon or measuring cup, flatten the cookies to about 1/2″ thickness.

Step 4: Bake the Cookies

Your cookies are now ready to be baked for 12 minutes, or until cookies are lightly golden on the top.

How Long Do I Need To Bake The Cookies?

These cookies only need to be baked for about 12 minutes at 350?. Since ovens differ in heat, it’s a good idea to check on your cookies around the 12-minute mark and if they haven’t yet achieved a lightly golden top then bake them for a further 1-2 minutes, checking on them regularly to ensure that they don’t burn.

Can I Use Different Fruit?

Absolutely! In fact I’ve made a similar cookie recipe using cranberries in my Cranberry White Chocolate Cookies. Other fruits that you could consider using in this recipe include whole blueberries, chopped strawberries or grated apple!

How Do I Soften Butter Quickly?

We’re all human and sometimes it’s easy to forget things like allowing the butter to soften at room temperature before needing to whip up a batch of cookies, right?!

Now, if you’re thinking about using the microwave, don’t! It often results in melted butter which then won’t cream well with sugar and you’ll end up with dense cookies that spread out while baking…yikes!

Instead, here’s a super helpful trick that’ll get your hard butter softened in just 15 minutes:

• Boil water and then add it to a heatproof jug or bowl that’s large enough to be used as a dome over your stick of butter.
• Let the boiled water sit in your jug or bowl for about 5 minutes.
• Pour the water out and then place it over the stick of butter, creating a mini sauna effect.
• Allow 10-15 minutes to pass and you should end up with perfectly softened butter ready to be used in this cookie recipe!

How To Store Leftovers

These white chocolate raspberry cookies can be stored in an airtight container on your countertop for 4-5 days.

Can I Freeze Them?

Yes, you can! The shelf life of these delicious cookies can be extended by up to 3 months if you store them in the freezer. You can either store them in an airtight container, stacked with parchment paper between the layers or flash freeze them first and then transfer them to a Ziploc bag.

When ready to enjoy, allow your frozen cookies to thaw in the refrigerator overnight and then room temperature before serving.

White Chocolate Raspberry Cookies

Yield: about 20 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 30 minutes

Total Time: 52 minutes

How to make tender white chocolate chip cookies that are bursting with raspberry flavor!

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Ingredients

• 2 1/2 cups All-Purpose Flour plus 1 Tablespoon
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Butter, softened at room temperature
• 3/4 cup White Sugar
• 3/4 cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Extract
• 2 eggs
• 10 oz White Chocolate Bars, chopped
• 1/2 cup Mini White Chocolate Chips, optional
• 1 1/2 cups Frozen Raspberries

Instructions

1. In a medium-sized bowl, whisk together 2 1/2 cups flour, baking soda and salt. Set aside.
2. In a large bowl or bowl of a stand mixer, beat the butter and sugars for 2 minutes, until creamy and pale.
3. Add the vanilla and almond extracts and eggs and beat until well combined.
4. Add in the dry ingredients and beat until just combined.
5. Add the white chocolate bars and chips, to personal preference and beat until well-dispersed throughout the dough.
6. Cover the dough and place in the fridge for 1 hour or overnight.
7. Preheat oven to 350F.
8. Remove dough from fridge.
9. Toss the frozen raspberries with the 1 Tablespoon of flour.
10. Beat or stir the raspberries into the chilled cookie dough.
11. Line two baking trays with parchment paper or silicone baking mats.
12. Use a cookie scoop to portion out the chilled cookie dough onto the lined baking sheets. Use the back of a spoon or measuring cup to flatten the cookies to about 1/2" thickness.
13. Bake for 12 minutes, or until cookies are set and lightly golden on the top.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Cookie Recipes To Try

• Chocolate White Chocolate Chip Cookies
• Starbucks Chocolate Chunk Cookies
• Cranberry White Chocolate Cookies
• Strawberry Chocolate Chip Thumbprint Cookies

Did you make this recipe? I’d love for you to leave a review in the recipe card above or in the comments below. Want to make it later? Feel free to pin the image to your favorite dessert board!

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So now I have to confess something.  Remember how I made homemade butterscotch and caramel sauce?  Yea, well when I was making both of those I also made homemade white chocolate sauce.  Phew.  I feel so much better.  And yes, I really did make three sauces in one day.  And yes, I might have been slightly buzzed from sugar the rest of the day.  But look!  White chocolate sauce! 

What is white chocolate sauce?

This sauce is dairy based similar to chocolate sauce, but is made with white chocolate instead. White chocolate is a delicious alternative to classic chocolate and has a unique flavor. This sauce is creamy and is great in white chocolate mochas!

White chocolate sauce ingredients

The reason that I love this white chocolate recipe so much is that you only need a few common ingredients to make it at home. I bet you even have a few at home! You need:

• Half and half
• White chocolate
• Butter

Half and half – You can find this near the milk in the dairy section. You can also use light cream or even whole milk here.

White chocolate – The better the chocolate, the better the chocolate sauce! You will want to use a good quality white chocolate here. I love Ghiradelli white chocolate. You can use white chocolate chips or a chocolate bar.

Butter – I prefer unsalted butter, but salted would work as well.

How to make white chocolate sauce

Once you have all your ingredients you will also need to grab:

• medium saucepan
• spoon or spatula
• airtight container such as a mason jar

Step 1 Simmer the half and half

In your sauce pan, over medium heat, bring the cream to a slight boil. You don’t want it to boil over or become a rolling boil. Once it starts to boil, remove from heat.

Step 2 Add the white chocolate

Add your white chocolate to the hot cream. Stir until smooth. You will have to stir vigorously to make sure that the white chocolate is well combined.

Step 3 Add the butter

After you have the completely combined the white chocolate and cream, add in the butter. The sauce should still be hot so it will slowly melt the butter. Stir to incorporate into the sauce.

Step 4 Pour into container

Allow the white chocolate sauce to cool slightly and then pour it into an airtight container, such as a mason jar. I suggest using a funnel to help pour it into your cotainer.

Step 5 Enjoy

Use your fresh white chocolate sauce to make a white chocolate mocha, pour it over homemade pancakes, or serve with ice cream!

How to store leftovers

You will want to place any leftovers in an airtight container such as a mason jar. Your container will need to be placed in the fridge since it has dairy in it.

Can I freeze it?

I’ve had a few people ask this question and unfortunately, I don’t think you can.

FAQs about white chocolate sauce

-It hardens in the fridge! What do I do?

You can reheat it in the microwave in 30 second intervals, stirring in between. You can also reheat in a saucepan on the stove top.

-What is the difference between light cream and heavy cream?

It has to do with the milk fat content. Here is a great reference on the differences.

-Can I use white chocolate chips?

You can! I used white chocolate bark but white chocolate chips should work just fine.

Hey!  I also have a free coffee e-book for YOU!  Enter your email below and I will send it right over!

White Chocolate Sauce

Yield: 1

Cook Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 8 oz white chocolate, chopped
• 1/2 cup half and half or light cream
• 2 teaspoons unsalted butter

Instructions

Heat the cream on the stove top in small pot.

Once it starts to boil, remove from heat and add the butter and chocolate.

Whisk until smooth.

Let cool and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 1448Cholesterol: 113mgSodium: 255mgCarbohydrates: 140gSugar: 134gProtein: 17g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Like this recipe?  Be sure to check out my other homemade sauce recipes:

• Homemade Caramel Sauce
• Homemade Butterscotch Sauce
• Iced Caramel Macchiato

Other white chocolate recipes:

Love this white chocolate recipe? You may also want to check out:

• White chocolate puppy chow – Your favorite puppy chow (or muddy buddies!) made with white chocolate.
• White hot chocolate – This is a Starbucks copycat and you can use your homemade white chocolate sauce for it.
• White chocolate raspberry muffins – These are a family favorite and perfect for grab-n-go breakfasts.
• Iced white chocolate mocha – Another Starbucks copycat that is super easy to make at home.
• White chocolate cake batter fudge – A white chocolate twist on the classic fudge recipe.

You can also save this recipe to your chocolate board!

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Don’t you love a good sweet chocolate treat? I tend to lean towards white chocolate when I want chocolate. I just enjoy the flavor more than regular milk chocolate. I’ll take an iced white chocolate mocha over a regular mocha any day.

Don’t get me wrong, dark chocolate is still one of my favorites, but if I had to pick one – it would be white chocolate.

What are white chocolate truffles?

There are two kinds of truffles – the mushroom kind and the chocolate variety. Chocolate truffles actually got their name because they resemble the wild mushroom that is popular in foreign cuisine.

Unlike the wild mushroom variety, chocolate truffles are made of a sweet ganache center and covered in cocoa powder or similar. They are creamy, sweet and perfect for sharing.

White chocolate truffle ingredients

• white chocolate chips
• heavy cream
• butter
• white chocolate bark
• vanilla extract, optional
• powdered sugar, optional

White chocolate chips – Grab a good quality white chocolate for these truffles. The better the white chocolate, the better the truffles will turn out. I love Ghiradelli white chocolate chips, but anything similar will work.

Heavy cream – The chocolate chips and the heavy cream form the base of the truffles. Any heavy cream will work here. I do not recommend using regular milk or half and half for this recipe.

Butter – You can use salted or unsalted butter here. If you use unsalted, you may want to taste test your truffles and add a pinch of salt to taste.

White chocolate bark – This forms the outside layer of the white chocolate truffles. Bark is different from chocolate chips since it becomes hard once it cools. You can also roll the truffles in cocoa powder, powdered sugar or even coconut, if you’d like.

Vanilla extract – These truffles have a great flavor on their own, but you can also add extracts to change it up. Vanilla, maple, or even almond extract would make great additions to these truffles.

Powdered sugar – The powdered sugar here is to help roll the truffles without sticking to your hands. You can also skip the white chocolate bark and leave them covered in the powdered sugar.

How to make white chocolate truffles

These white chocolate truffles are super easy to make. They make an impression dessert or gift, but they come together quick and with little effort. Once you have gathered all your ingredients, you will also need to grab:

• sauce pan
• microwave safe bowl
• Syran wrap
• melon baller
• cookie sheet
• parchment paper

Step 1: In a small saucepan over medium heat, bring the cream to a simmer. Stir in the white chocolate chips until melted. Add the butter, stir to combine and remove from heat.

Step 2: Allow to cool slightly and transfer to your bowl. Cover and place in the fridge for at least 2 hours.

Step 3: Using a melon baller or small spoon, scoop out the harden chocolate truffles and roll them into a ball.

TIP: To make this easier, coat your hands in powdered sugar before rolling!

Step 4: You can roll the truffles in powdered sugar, coconut flakes or melted chocolate bark. If using the chocolate bark, melt in the microwave in 30 second intervals until smooth. Using 2 forks or a spoon, dip the truffles into the cooled chocolate bark and place on parchment paper.

Step 5: Place truffles in an airtight container in the fridge to harden again. Take out a few minutes before serving so they soften up before eating.

How to store white chocolate truffles

The best way to store these truffles is to place them in an airtight container in the fridge. You can use a Tupperware or a Ziplock bag. They should stay fresh for up to a week in the fridge.

Can I freeze them?

Yup! You can totally freeze these truffles for later. Place them on a baking sheet and allow them to harden in the freezer. Remove, add them to a Ziplock bag and put back in the freezer. They should stay fresh in the freezer for up to 3 months.

To de-frost, simply remove from the freezer and place on the counter until ready to eat.

Other white chocolate recipes to try

Like I mentioned, I love a good white chocolate recipe. Here are a few more that I think you will love too!

• Raspberry white chocolate muffins
• White chocolate sauce
• White chocolate Ritz cracker sandwiches
• White chocolate cake batter fudge

White chocolate truffles

Prep Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

Easy and decadent white chocolate truffle recipe.

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Ingredients

• 8 ounces white chocolate chips
• 1/3 cup heavy cream
• 1 tablespoon butter
• white chocolate bark, powdered sugar or shredded coconut for coating

Instructions

1. Place the heavy cream in a mediumd saucepan over medium heat. Once it starts to simmer add in the white chocolate chips. Stir until smooth.
2. Add in the butter, stir and remove from heat.
3. Pour the white chocolate mixture into a bowl, cover and place in the fridge for at least 2 hours.
4. Once hardened, remove fro fridge and using a melon baller or small spoon, scoop out the truffles.
5. Coat your hands in powdered sugar and roll to form balls.
6. Leave covered in powdered sugar or roll in coconut. You can also melt white chocolate bark and roll the truffles in that.
7. Place in an airtight container and keep in the fridge.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 53mgCarbohydrates: 29gFiber: 1gSugar: 28gProtein: 2g

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Every time I make homemade fudge, it never lasts long. And with good reason, too! This white chocolate fudge recipe is totally unique in flavor and looks so when the family sees it cooked and waiting on the counter, everyone is diving in with both hands! 

If you’re looking for a simple dessert that is going to become a household favorite, this white chocolate recipe is about to become your new best friend. Perfect for any time of year, let the fudge making begin! 

What is White Chocolate Pineapple Fudge?

It’s actually pretty much like it sounds. It’s homemade fudge make with white chocolate and pineapple that really does end up tasting like a delicious homemade upside-down pineapple cake. 

The best part is that it takes very few ingredients to make and will actually last a bit longer than cake does as far as moisture and texture go. You don’t have to worry about fudge “drying” out which is just one more reason to love this simple recipe even more. 

This recipe is very similar to my white chocolate cake batter fudge, but I traded out sprinkles for pineapples and cherries!

White Chocolate Fudge Ingredients

With just 5 simple ingredients needed, you’re going to love the ease of this easy white chocolate fudge! 

• Sweetened Condensed Milk
• Cake Mix 
• White Chocolate Chips
• Candied Pineapple 
• Maraschino Cherries

Sweetened Condensed Milk – This is one of the main ingredients that really gives this white chocolate fudge its sweetness. Make certain to use the whole can as it’s the liquid that really combines and solidifies together to create the fudge. 

Cake Mix – I use a boxed cake mix for this recipe and typically use a yellow cake mix but you can use white cake mix as well. Stay away from chocolate or other colored cake mixes as it will change the overall color and flavor of the fudge.

White Chocolate Chips – Using white chocolate chips is a simple way to get the chocolate to melt faster in the fudge since they’re such little pieces. 

Candied Pineapple – Since candied pineapple is a dried fruit, it’s perfect for this recipe because there isn’t any liquid released into the fudge. 

Maraschino Cherries – Grab a jar of maraschino cherries for this recipe. You want to make sure that the cherries are completely dry before adding them to the fudge. Also make certain that you take out the stem and cut them in half!  

How to Make White Chocolate Fudge

Once you have gathered all your ingredients you will also need to grab:

• square baking dish
• parchment paper
• medium pot
• spatula

Start by lining a 9X9 baking pan with parchment paper. 

Take the sweetened condensed milk, the cake mix, and the white chocolate chips and add them into a medium-sized pot. 

Turn on the stove and cook the ingredients over medium-high heat, whisking the entire time until smooth. 

Once smooth, fold in your candied pineapple. 

Pour the mixture into your baking pan and put the cherries all over the top. 

Allow hardening overnight before cutting into squares and enjoying! 

How to Store Fudge

To store your leftover fudge, you’ll want to add it to a container with a lid and keep it in the fridge. This way the ingredients and taste stay fresh for as long as possible.

If you find that you have a lot of fudge leftover, you can freeze it for later as well. Just make certain that you’re storing it in a freezer-proof container or bag and lay it carefully in your freezer so it doesn’t get broken up too much. Then, when you want a piece of fudge, you can open the container, pull it out, and let it thaw to enjoy! 

Other White Chocolate Recipes 

If you love white chocolate, here are a few other great recipes to consider.

• White Chocolate Caramel Fudge
• White Chocolate Puppy Chow
• White chocolate crescents
• White chocolate sauce
• White chocolate cake batter fudge

White chocolate pineapple fudge

Cook Time: 10 minutes

Total Time: 10 minutes

An easy white chocolate fudge recipe that tastes like pineapple upside down cake!

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Ingredients

• 1 - 14 oz can sweetened condensed milk
• 1/2 cup yellow cake mix
• 2 1/2 cup white chocolate chips
• 3/4 cup chopped candied pineapple
• 16 maraschino cherries, stems removed and cut in half, dried

Instructions

Line a 9x9 baking dish with parchment paper.

Combine the sweetened condensed milk, cake mix, and white chocolate chips into a medium pot.

Place onto medium to high heat and whisk until smooth.

Fold in the chopped pineapple.

Pour fudge into the baking dish.

Place the cherries scatted around the top.

Allow to harden overnight before cutting into 2 inch squares.

Enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 94mgCarbohydrates: 40gFiber: 0gSugar: 38gProtein: 4g

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If you loved this recipe, we would love for you to leave a review to help others!

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Fudge recipes

Other decadent fudge recipes to try!

Espresso Fudge

Get the Recipe

Root Beer Fudge

Get the Recipe

White chocolate caramel fudge

A white chocolate and caramel mash up that is perfectly sweet and salty!

Get the Recipe

White chocolate cake batter fudge

Get the Recipe

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Let me tell you – I LOVE a good sweet and salty combo. Like I crave a good sweet and salty dessert after dinner. It’s been something that I have loved every since I was little.

Eat dinner – find something sweet and salty. Repeat for 30 years.

None of my kids have picked up my love for the sweet and salty combo but I have hope. They are young – they don’t know what’s good for them yet.

White chocolate caramel fudge

There are a few parts to this fudge recipe – the white chocolate, the caramel and the pretzels. Together they make the ultimate sweet and salty combo. The white chocolate and caramel provide the sweet and the pretzels on top give the fudge a great salty bite.

I love an easy fudge recipe. I’ve shared a couple on the site including my espresso fudge, root beer fudge and white chocolate cake batter fudge. My espresso fudge and root beer fudge use the same base recipe – chocolate chips and sweetened condensed milk. This is also the base for this white chocolate caramel recipe. Easy peasy, fudge squeezy.

White chocolate fudge ingredients

Oh, I forgot to mention one of the best parts of this white chocolate fudge recipe. You only need 4 ingredients!

Yup. Four.

To make this fudge you will need:

• caramel chips
• white chocolate chips
• sweetened condensed milk
• pretzels

The first three ingredients can be found in most baking aisles at your grocery store. I like to use Ghirardelli caramel chips in this recipe, but any type of meltable caramel chips (or melts) will work here.

I’ve talked about it before, but you want a higher quality white chocolate for most white chocolate recipes. Ghirardelli also has a great white chocolate chip that would be perfect in this recipe.

While you’re in the baking aisle, be sure to grab a can of sweetened condensed milk. Also, find your favorite kind of pretzels in the chip aisle and you are all set to make this recipe.

How to make white chocolate caramel fudge

After you have all your ingredients you will also need to grab:

• a rectangle loaf pan
• parchment paper
• baking spray
• 2 microwave safe bowls
• spatula

The basic instructions on how to make this fudge is to melt the caramel chips in one bowl and melt the white chocolate chips in another. Add in some sweetened condensed milk to each and layer. Top with crusted pretzels.

You can either melt the caramel and white chocolate in a double boiler or int he microwave. If you melt them in the microwave, you need to do it in 30 second intervals in order to not burn any of it.

Start by melting your caramel in either the double boiler or in a microwave safe bowl. Melt until smooth and mix in some of the sweetened condensed milk. Pour it into your prepared loaf pan and place in the fridge to harden.

Do the same with the white chocolate chips, in a different bowl. Add in your sweetened condensed milk and mix well. Pour over the caramel mixture and press in your pretzels on top. Place in the fridge to set before cutting.

Tips on making this fudge

If you don’t have a double boiler, you can make one! Grab two similar sized pots and place an inch or two of water in the bottom one. Put the second one on top and use that to slowly melt your caramel and chocolate. You can also put a heat safe glass dish on top of the bottom pot as well.

You need to allow the caramel layer to harden a bit before pouring the white chocolate layer on top. Also, be sure that the melted white chocolate isn’t piping hot when you layer it on top of the caramel. This will help make two distant layers.

The more sweetened condensed milk you add to your fudge, the softer it will be. Use only as much as you need to get the desired flavor.

How to store white chocolate fudge

Once the fudge is cooled, use a sharp knife to cut it into pieces. Wipe the knife each time to to make clean cuts.

Place the cut fudge in an airtight container to keep fresh. The fudge should last up to 2 weeks in a good tight container. You can keep it in the fridge to ensure the fudge doesn’t get soft.

Other white chocolate recipes to try

If you love white chocolate like me, you have got to try these other great white chocolate recipes!

• White chocolate puppy chow
• Raspberry white chocolate muffins
• White chocolate lemon bars
• Chocolate white chocolate chip cookies
• White chocolate almond crescent rolls

White chocolate caramel fudge

Yield: 12 pieces

Prep Time: 5 minutes

Additional Time: 10 minutes

Total Time: 15 minutes

A white chocolate and caramel mash up that is perfectly sweet and salty!

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Ingredients

• 1 1/2 cup caramel chips (or caramel candy melts)
• 1 1/2 cup white chocolate chips
• 6-12 Tablespoons sweetened condensed milk
• 1/2 cup pretzels

Instructions

1. Grease and line a loaf pan or small baking tray, 9" x 4" or similar.
2. Place the caramel chips in a microwave-safe bowl or using a double boiler.
3. Melt the chips in a microwave, heating for 25 seconds, stirring well, and reheating as needed.
4. Stir in 3-6 Tablespoons of sweetened condensed milk, to taste.
5. Fold the mixture out into the prepared loaf pan. Use an offset spatula or the back of a spoon to smooth down this layer and place in the fridge.
6. Repeat steps with the white chocolate chips: heating, adding the sweetened condensed milk, and then smoothing over the caramel fudge layer.
7. Break the pretzels into small pieces and then press in the wet white chocolate.
8. Refrigerate for 3 hours or overnight before cutting into squares and serving.
9. Enjoy!
   

Notes

The more sweetened condensed milk you add to your fudge, the softer it will be. Use only as much as you need to get the desired flavor.

Recommended Products

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  Sweetened Condensed Milk
• 
  White chocolate chips
• 
  Caramel baking chips

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 221mgCarbohydrates: 49gFiber: 0gSugar: 46gProtein: 4g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also enjoy these other great dessert recipes:

White chocolate cake batter fudge

Espresso fudge

Root beer fudge

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Alright friends, I’m going to be totally honest here. No holding back. I got to get this off my chest. The truth is.. if I had to pick ANY dessert out there.. I would pick a warm cookie fresh out of the oven.

I know, I know. Some people may think that’s odd. I mean when you have cake or pie or brownies to pick from. But in my book, nothing beats a warm cookie. In fact, this chocolate white chocolate chip cookie may be my new favorite one.

Chocolate white chocolate chip cookies

I’m going to be honest again here, the name of these cookies is almost a tongue twister. I mean, chocolate white chocolate chip? Really? Yes, really. I wanted a name that accurately described the best cookies ever.

These cookies are thick and chewy and pretty much have a brownie consistency. Which makes sense because I used a brownie batter for the base of these cookies. Then, I added in regular milk chocolate AND white chocolate chips. Ya know, for funsies.

Ingredients

Besides the fact that these cookies are double cookie, extra chewy and oh so delicious, the ingredient list is also pretty simple. To make these chocolate white chocolate chip cookies you will need:

• brownie mix
• butter
• water
• eggs
• flour
• chocolate chips

You can use any brownie mix that you prefer in this recipe. I used King Arthur gluten free brownie mix for my cookies. The amount of flour needed to firm up the batter may vary slightly among other brownie mixes, but not by much. You can even try a homemade brownie too!

For the butter and eggs you can use any kind that you like here. You can even sub out the butter for oil. Also, I used large eggs for this recipe. Regular all-purpose flour works in this recipe. If you want to keep these brownies gluten free, use a gluten free flour blend.

You will need two different chocolate chips – milk chocolate chips and white chocolate chips. Feel free to sub the milk chocolate for dark chocolate or bitter sweet – whatever you like! Use a higher quality white chocolate chip to get the best results for this cookie. Find out more about white chocolate here.

Instructions and tips

Once you have all your ingredients together you will also need to grab:

• a mixing bowl
• spatula
• cookie scoop
• cookie sheet
• silicone baking sheet or parchment paper
• cooling rack

Pre-heat your oven to 350 degrees Fahrenheit and line your cookie sheet with either a silicone baking mat or parchment paper.

Start by mixing together your brownie mix, eggs, butter and water. (Or whatever ingredients your brownie mix calls for.) Then, slowly add in the flour until you get a thicker batter. You want the batter to hold together when you form a ball. If it’s too thin, add more flour.

Mix in the regular chocolate chips and the white chocolate chips. Stir until just combined.

Use your cookie scoop to dole out balls onto your lined cookie sheet. You can also do this with a spoon or even using your hand. (No fancy tools needed!) The batter should be thick enough that it doesn’t spread once it’s on the cookie sheet.

Bake for 8-10 minutes. Your edges should be slightly brown and any white chocolate chips will get a bit darker. Place on a cooling rack once you remove them from the oven.

Everything can be mixed in one bowl! No need to dirty more dishes than necessary here.

If you are using parchment paper, crumble the into a ball and then stretch it out onto your cookie sheet. This will help with the edges curling over. The crumpled parchment doesn’t affect the cookies at all.

The extra flour is needed to thicken up the batter so that the cookies don’t spread on the baking sheet. Start with a few tablespoons and add more, if needed. The amount of flour you need will depend on the brownie mix you pick.

Allow the cookies to cool slightly and place in an air tight container to store. A plastic bag or tupperware work perfect.

Chocolate white chocolate chip cookies

Yield: 14 cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Brownie cookies made with two types of chocolate chips.

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Ingredients

• 1 package of brownie mix, see notes
• 1/2 cup melted butter
• 2 tablespoons water
• 2 large eggs
• 1/2 cup of flour, see notes
• 1/4 cup milk chocolate chips
• 1/4 cup white chocolate chips

Instructions

1. Preheat your oven to 350 and line your cookie sheet with a silicone baking mat or parchment paper.
2. In a large mixing bowl, combine your brownie mix, butter, eggs and water.
3. Mix in your chocolate chips.
4. Start by adding in a few tablespoons of flour until your batter is thick and doesn't spread.
5. Scoop out your batter onto your cookie sheet.
6. Bake for 8-10 minutes or until the edges are slightly browning.
7. Remove, place on a cooling rack and enjoy!

Notes

I used King Arthur gluten free brownie mix which is a 17 ounce brownie mix. I have not tested this recipe with other brownie mixes.

Start by adding a few tablespoons of flour at a time until you get a thick batter that doesn't spread out on the cookie sheet.

Nutrition Information:

Yield: 14 Serving Size: 1 cookie
Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 200mgCarbohydrates: 40gFiber: 0gSugar: 3gProtein: 4g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also want to try these other great cookie recipes as well:

Monster cookies

Pecan praline chocolate chip cookies

Starbucks copycat chocolate chunk cookies

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Muffins are so easy to whip up when you don’t have a lot of time on hand. Making muffins from scratch tastes so amazing and this version is super similar to my strawberry white chocolate chip recipe. The best part is that I do not think that there is a household that doesn’t have some of the ingredients on hand that you need here for these raspberry white chocolate muffins.

Having muffins as an option for anytime of the day makes life that much better. They are so easy to just grab and go! Doubling the batch is also super simple, so if you need them to feed a crowd, it’s a quick and easy route to everyone’s tummies.

Raspberry white chocolate chip muffins

When the weather becomes warmer, I am all about fresh berries! Using fresh raspberries in this recipe literally makes my heart sing. I can just taste them as I am writing this. If you do not have the chance to have fresh raspberries for this recipe, using frozen is perfectly acceptable. I won’t judge and neither will anyone else once they get these muffins in their mouth.

White chocolate and raspberry pair together perfectly. This combination as a cookie is also amazing, but there is just something about a warm muffin. If you have never tried this combination of raspberry and white chocolate, you have been missing out. Now is the time that you need to do it! This recipe is super simple and can be whipped up from start to finish in about 30 minutes.

Muffin ingredients

Most of the ingredients you will have already in your arsenal at home, but make sure you just have those raspberries and white chocolate chips on hand! To make these raspberry white chocolate chip muffins you will need:

• flour
• baking powder
• salt
• butter, room temperature
• sugar
• eggs, room temperature
• vanilla
• buttermilk
• fresh raspberries
• white chocolate chip morsels

If you are looking for a healthier way then all-purpose flour to make these muffins, you can use a whole wheat flour to get in your grains! If you are wanting to make this recipe gluten free, simply substitute the all-purpose flour for a gluten free version. I love the King Arthur gluten free flour blend for baking.

The baking soda, salt, butter, sugar, eggs and vanilla are all common ingredients that I bet you already have on hand. If you run out of baking soda, you can use a baking soda substitute. I’ve been there before! I also prefer homemade vanilla extract whenever possible.

Fresh raspberries are suggested for this recipe but you can also use frozen or even freeze dried instead. I also suggest using a higher quality white chocolate chip for this recipe. The better the white chocolate chips, the better these muffins will turn out!

Raspberry white chocolate muffin alternatives

Another way that you could change the texture of these raspberry white chocolate chip muffins is to exchange the buttermilk for yogurt. Because these muffins do not have a ton of sugar in them, you will not get overloaded with a sugar rush in the morning. I honestly think I would choose muffins over donuts any day of the week!

There are some people that also love to have that dash of topping on their muffins. So whether you are a glaze person or maybe just some crystal sugar, either one would make the perfect accompaniment for these muffins. All you would need to do for an easy topper is to dip the cooled muffin into butter and next dip into crystalized sugar. So yummy for an extra treat!

You can also sub out the raspberries for your favorite fruit. Strawberries work great here as do blueberries and blackberries. Check out my strawberry white chocolate muffin recipe and my bakery style blueberry muffin recipe for detailed recipes.

Besides the ingredients you will need to grab these things to get the magic rolling on these amazing muffins:

• Medium Sized Bowl
• Whisk
• Large Mixing Bowl or Stand Mixer
• 12 Cup Muffin Pan
• Non-Stick Cooking Spray

To get started, you of course want to get your oven preheated to 425 degrees. I have totally been that person before that got so excited to be making a favorite muffin or cookie and forgotten all about the oven! So let’s go ahead and get that going right out the gate before we start combining any ingredients.

In the medium sized bowl, you will want to whisk together the flour, baking powder and salt. Put that off to the side while we get going on the wet ingredients. In the large mixing bowl or in your stand mixer, cream together your butter and sugar until it is fluffy. This process should take only a couple minutes.

Once you have your butter mixture, let’s add in the eggs one at a time until blended. After this is well blended you will add in your vanilla.

This is where it might get a tad tricky if you have never made a muffin from scratch before. Remember that flour mixture that you put together before? You will want to start to add that to your butter and eggs mixture in half cup increments alternating with your buttermilk. This will make it so that your batter will combine smoothly.

If you have never done add ins for muffins, you will want to be very gentle adding in the raspberries and white chocolate chips. So many when they first do this mix too hard and the berries burst. This is something that we want to avoid. We want to fold these ingredients into the mix with a light hand and not a heavy handed stir.

Now that you have all of the mix together, it’s time to get them in the baking cups and in the oven. Super important that a lot of box mix muffins don’t do is have you change the temperature so make note of this for these muffins. First 5 minutes will be at 425 with the remainder of the 12-15 minutes will be at 375 degrees.

Once you pull the muffins out and a toothpick comes out clean, you are ready for the best part, enjoying them!

Raspberry white chocolate muffin recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) butter, room temperature
• ¾ cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• ½ cup buttermilk
• 2 cups fresh raspberries
• ½ cup white chocolate chip morsels

Instructions

1. Preheat oven to 425 degrees. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.
2. In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes.
4. To the butter, add the eggs one at a time and beat until blended. Add vanilla.
5. Add flour mixture in ½ cup increments alternating with the buttermilk. Mix only until just combined.
6. Gently fold in fruit and chocolate chips.
7. Divide batter evenly among the muffin cups.
8. Bake at 425 degrees for 5 minutes. Lower the oven temperature to 375 degrees and bake for an additional 12 to 15 minutes or until a toothpick inserted comes out with moist crumbs.
9. Enjoy!

Notes

Store in an airtight container or plastic baggy for up to 5 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 269mgCarbohydrates: 36gFiber: 2gSugar: 18gProtein: 4g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also enjoy these other muffin recipes:

Strawberry white chocolate chip muffins

Healthy chocolate chip muffins

Bakery style blueberry muffins

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When it comes to sweets, I tend to be pretty consistent in what I pick. If I had to pick between chocolate and vanilla, I will pick vanilla 9 times out of 10. Don’t get me wrong, I like chocolate. A lot. (See my salted caramel brownies, chocolate zucchini bread and my almond joy bites.) But I love a good vanilla dessert with chocolate IN IT. It’s like the best of both worlds!

It took me awhile to realize my true love when it came to desserts, but I have embraced it and run with the white chocolate recipes. These white chocolate blondies with raspberries are the best of allllll the worlds.

What is a white chocolate blondie? 

Blondies are similar to brownies in texture but there are a few key differences. Brownies are made with cocoa powder while blondies play off the flavors of he brown sugar. Blondies sort of give off a butterscotch vibe over the traditional chocolate brownie.

Now add in white chocolate and raspberries and you have like, the best blondies. You can add anything into these white chocolate blondies but I really enjoy the raspberry/white chocolate combo.

Ingredients

One of the best things about these white chocolate and raspberry blondies is the ingredient list is fairly simple. To be honest, the most “exotic” ingredient on the list is probably the white chocolate.

To make these white chocolate blondies you will need:

• white chocolate
• butter
• sugar
• eggs
• vanilla
• flour
• salt
• raspberries

You will need two different types of white chocolate here. You will need white chocolate bark and white chocolate chips. You should be able to find both in the baking aisle. White chocolate bark is sometimes called vanilla bark. (I’ve also linked them above so you can buy them online if you need.)

The butter, sugar, salt and eggs are pretty basic ingredients and probably don’t need much explanation. I would suggest using an unsalted butter if you plan to add the salt in this recipe. If you want to use salted butter, omit the salt later on in the recipe.

I love using homemade vanilla extract in my desserts, but a good quality store bought works just as well. Homemade vanilla extract also makes a great gift around Christmas-time.

Any type of flour works in this easy blondie recipe. You can easily make this recipe gluten free by using a gluten free flour blend.

The last ingredient on the list is raspberries. Fresh raspberries are what I would recommend in this recipe. You can also replace the raspberries with fresh strawberries, blueberries or even blackberries.

How to make white chocolate blondies

Once you have gathered all your ingredients, you will also need to grab:

• double boiler or heat resistant bowl + pot
• mixing bowl
• spoon
• parchment paper
• 9×13 baking dish
• foil

Start by melting the white chocolate in a double boiler. If you don’t have a double boiler, you can make a faux one with a heat resistant bowl on top of a pot. Put a few inches of water in the pot and allow the condensation to gently melt the chocolate.

Transfer the melted chocolate to another bowl (if using a double boiler) and mix in the sugar until smooth. Next, mix in the eggs one at a time, followed by the vanilla extract.

Once you have the wet ingredients, carefully pour in the flour and salt. Mix until smooth and add in some of your white chocolate chips and raspberries. Pour the mixture into your parchment paper lined 9×13 baking and top with the remaining white chocolate chips and raspberries.

Bake at 350 degrees Fahrenheit for 20 minutes. You want to remove the dish, cover with tin foil and bake for an additional 5 minutes. Remove from oven, allow to cool, cut into slices and enjoy!

Other blondie recipes to try:

• chocolate chip blondies
• marshmallow toffee blondies
• peanut butter blondies
• Nutella blondies

White chocolate and raspberry blondies

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

These white chocolate blondies are a delicious alternative to the classic chocolate brownie.

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Ingredients

• 10 ounces white chocolate bar, chopped
• 2/3 C unsalted sweet cream butter, cut into cubes
• 1 C sugar
• 4 large eggs
• 2 tsp pure vanilla extract
• 1 1/2 C and 4 tbsp flour
• 1/2 tsp kosher salt
• 2 C fresh Raspberries
• 1 1/2 C white chocolate chips

Instructions

1. Preheat oven to 350 degrees and line a 9x13 baking dish with parchment paper.
2. Using a double boiler, place the white chocolate and butter into the top part of the double boiler.
3. Whisk until melted and completely smooth.
4. Transfer mixture into another large bowl and whisk in the sugar until combined and smooth.
5. Whisk in eggs, one at a time until combined after each egg.
6. Mix in the vanilla extract.
7. In a large bowl, whisk together the flour and salt until combined.
8. Gradually whisk in the dry ingredients into the wet until combined and smooth.
9. Fold in the 1 C raspberries and 1 C white chocolate chips.
10. Pour batter into the baking dish.
11. Top remaining 1/2 C raspberries and 1/2 C white chocolate chips onto the top of the batter.
12. Bake in the oven for 20 minutes, or until top is golden brown and a toothpick comes out clean.
13. Cover pan with foil before baking for an additional 5 minutes.
14. Remove from oven and allow to cool completely before cutting into bars.
15. Enjoy!

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 592Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 132mgSodium: 324mgCarbohydrates: 64gFiber: 2gSugar: 59gProtein: 7g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also enjoy these other white chocolate recipes:

White chocolate puppy chow

White chocolate cake batter fudge

White chocolate sauce

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You know when you go to a family get together and there is that one dessert that always disappears? The one that you wish you had grabbed more of but were trying to be thoughtful of others. And then it’s gone and you regret your decision to be kind?

Yea, that dessert would be this white chocolate puppy chow.

If it’s brought to a family gathering or other event, there is never any left. Only a little bit of powdered sugar dust in the bottom of the bowl.

What is white chocolate puppy chow?

This puppy cow is a combination of a few simple ingredients tossed in powdered sugar. The name of this dessert is highly debated and is also sometimes called reindeer poop, Snow White mix, muddy buddies or monkey munch. Some people even just call it Chex mix dessert or simply Chex mix. So in theory you could call this white chocolate Chex mix as well.

Naming aside, this dessert is delicious. I normally make it “for the kids” but end up eating most of it. It’s pretty addicting! It’s also naturally gluten free too! Yessss.

This is a white chocolate version which means you use white chocolate instead of regular chocolate. Traditional puppy chow is normally made with regular chocolate but this version is pretty delicious too. It’s the same process as the original, but with white chocolate. (Insert Homer Simpson drool noise here.)

White chocolate puppy chow ingredients

The ingredients are so simple and easy to find at any grocery store. To make this dessert you will need:

• White chocolate chips
• Peanut butter
• Chex mix
• Powered sugar

For the white chocolate chips you want to use a high quality chocolate chip. The better the chips, the better your dessert will turn out. (You can find out more about how white chocolate is made in this post.)

You want a smooth peanut butter for this recipe. Crunchy or chunky peanut butter will not produce the best puppy chow since the peanuts will stop the powered sugar from attaching to the Chex mix. Any type of smooth peanut butter will work. Heck, even a smooth almond or cashew butter would be good here.

When it comes to the Chex mix, grab a box of plain – either rice or corn. Chex has a bunch of different types of cereal so make sure to grab the plain variety. The regular size box of Chex will have the 8 cups of cereal needed for this white chocolate puppy chow recipe.

Powered sugar can be found in the baking aisle, if you don’t have any on hand. You need 2 cups of powered sugar.

How to make white chocolate puppy chow

Once you have your ingredients gathered you will also need to grab:

• large measuring cup or bowl
• spoon
• gallon sized plastic baggies or large bowl

You can also get a strainer if you want to get rid of excess powdered sugar at the end.

To start, place your white chocolate chips and peanut butter in your measuring cup. Place in the microwave and melt in 30 second increments, stirring in between. It shouldn’t take more then a minute or two to melt the chocolate. Stir until the peanut butter/chocolate mixture is smooth.

While you are melting the chocolate pour your Chex cereal in a gallon sized plastic bag. (You may need more than one bag. Feel free to use a large bowl as well.) Pour the peanut butter/chocolate mixture over the Chex and seal the bag. Carefully push the cereal around in the bag and cover it in the white chocolate mix. Try not to shake it or be rough so you don’t break the cereal into pieces.

Finally, pour in your powdered sugar and move it around to cover the white chocolate covered Chex. You can shake the bag a little at this point, just be careful not to break it up too much. If you would like, pour the puppy chow into a strainer over the sink and swish around to remove excess powdered sugar.

Place in another baggie or a tupperware container when finished. Enjoy within a week.

White chocolate puppy chow

Prep Time: 5 minutes

Additional Time: 5 minutes

Total Time: 10 minutes

A classic dessert recipe made with white chocolate.

Print

Ingredients

• 10 cups plain Chex cereal - corn or rice
• 3/4 cup smooth peanut butter
• 2 cup white chocolate chips
• 2 cups powdered sugar

Instructions

1. Place your peanut butter and white chocolate in a microwave safe measuring cup or bowl. Melt in the microwave in 30 second intervals, stirring in between.
2. Pour the peanut butter/white chocolate mixture over the cereal that was either placed in a large bowl or gallon sized baggies.
3. Move around to coat the cereal with the mixture, being careful not to break it into pieces.
4. Pour the powdered sugar over the cereal and move around to coat again. If desired, place the mixture in a strainer to remove excess powdered sugar.
5. Enjoy!

Notes

Place in an air tight container or baggie when finished. Good for up to a week.

Nutrition Information:

Yield: 50 Serving Size: 1/4 cup
Amount Per Serving: Calories: 105Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 69mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also enjoy these other great dessert recipes as well:

White chocolate cake batter fudge

Salted caramel brownies

Sweet and salty popcorn bark

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