#3847 - White Chocolate Kit Kat Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/3 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1/2 tsp. baking soda
1 1/2 cups flour
1/4 tsp. salt
1 1/4 cups Kit Kat candy bars pieces (more if you wish)
1/2 cup Nestle's white chocolate chips (more if you wish)

Use a butter knife to carefully cut the Kit Kat bars into bite sized pieces until you have at least 1 1/4 cups of pieces--set aside. In a mixer add softened butter, brown sugar and white sugar--beat. Add egg, vanilla, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add Kit Kat pieces and white chocolate chips--stir with a wooden spoon. Cover the bowl and refrigerate the dough for 3 hours. When ready to bake, drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-12 minutes (shorter times for softer cookies). Cool on the cookie sheets for 5 minutes, then place on paper towels to cool completely.

#3831 - White Chocolate Oat Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups Quaker quick oats
2 cups Nestle's white chocolate chips (more if you wish)
1 cup chopped pecans

In a mixer add softened butter, brown sugar and white sugar--beat. Add eggs, vanilla, baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add oats, white chocolate chips and chopped pecans--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 9-12 minutes. Cool slightly, then place them on paper towels to cool completely.

#3823 - Caramel Toffee Bars

(by Shirley McNevich)

8 TBSP softened butter
2 1/4 cups flour
2 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups Domino's dark brown sugar (packed)
3 eggs
2 tsp. vanilla
1 cup mini marshmallows
1 cup Nestle's semi-sweet chocolate bits (chopped)
1 cup Nestle's white chocolate chips (chopped)
18 Kraft caramels (unwrapped)
1 cup Heath Bits 'o Brickle toffee chips

In a bowl add flour, baking powder and salt--whisk to mix. In a mixer add butter and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add HALF of the mini marshmallows, HALF of the semi-sweet chocolate chips, HALF of the white chocolate chips, and HALF of the toffee chips--stir with a wooden spoon to mix. Spread the batter evenly into a buttered 9 x 13 cake pan. Sprinkle the rest of the mini marshmallows, semi-sweet chocolate chips, white chocolate chips and toffee chips evenly over the top. Bake at 350 degrees 30-35 minutes--test wth a toothpick for doneness. Cool completely. Melt the unwrapped caramels according to bag directions, then drizzle the melted caramel evenly over the top. Cool for another 15 minutes, then refrigerate for 1 hour. Cut into bars or squares.

#3808 - Red Velvet Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 egg
2 to 2 1/2 tsp. red food coloring
1 3/4 cups regular Bisquick
1/4 cup Hershey's cocoa
1 1/2 cups Nestle's white chocolate chips + extra for sprinkling

In a mixer add butter and brown sugar--beat. Add vanilla, egg and food coloring--beat. Add Bisquick and cocoa--beat. Remove bowl from mixer--add 1 1/2 cups white chocolate chips--stir with a wooden spoon (batter will be very sticky). Drop by spoonfuls on to greased cookie sheets or parchment paper lined cookie sheets. Lightly press another couple of white chocolate chips into the top of each cookie. Bake at 350 degrees 8-10 minutes. Cool for 5 minutes, then remove and place on paper towels to cool. Wait until the next day to eat them (they taste much better the next day).

#3792 - Frosted Maple Cookies

(by Shirley McNevich)

3 cups flour
2 tsp. baking soda
2 cups Domino's dark brown sugar (packed)
1 cup Crisco shortening
1/2 cup softened butter
2 eggs
1 tsp. McCormick maple flavoring
1 tsp. vanilla
a pinch of salt
2 cups Nestle's white chocolate chips
1/2 cup chopped pecans
pecan halves
Frosting: 4 cups Domino's powdered sugar; 4-6 TBSP milk; 1/4 cup softened butter; 1 tsp. maple flavoring

In a bowl add flour, baking soda and salt--stir to mix. In a mixer add brown sugar and Crisco--beat. Add 1/2 cup softened butter--beat. Add eggs--beat. Add 1 tsp. maple flavoring and the vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chopped pecans and white chocolate chips--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-12 minutes. Cool for 2 minutes, then place on paper towels to cool completely. Frosting: in a mixer add powdered sugar, 1/4 cup softened butter and 1 tsp. maple flavoring--beat. Keep mixer beating and add 1 TBSP milk at a time until frosting is spreading consistency. Once you have the right consistency, beat on high speed until thick and creamy. Frost the cookies, then press one pecan half (flat side down) into the middle of the frosting on each cookie.

#3787 - Oreo Cookie Fudge

(by Shirley McNevich)

3 cups white sugar
1 1/2 sticks softened butter
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 cups Nestle's premium white chocolate chips
1 - 7oz. jar Fluff marshmallow
1/2 cup finely crushed Oreo cookies
1 tsp. vanilla
1 cup coarsely crushed Oreo cookies

Line a 9" fudge pan with foil. In a saucepan over medium heat add butter, white sugar and Carnation milk--cook/stir until you get a full rolling boil. Once boiling, cook/stir for 3 minutes. Remove from heat--add white chocolate chips, Fluff marshmallow, finely crushed Oreo cookies and vanilla--stir until mixed and smooth. Pour batter into foil lined pan. Sprinkle the coarsely crushed Oreo cookies evenly over the top. Use a butter knife to swirl the cookies into the fudge (but only let the knife go halfway down into the batter--do NOT let the knife go all the way to the bottom of the pan). It's okay if some of the cookies are sticking out of the top of the fudge. Cool to room temperature, then refrigerate until cold. Lift fudge out of pan with the foil edge, flip it upside down on a cutting board, peel off the foil and discard the foil. Cut the fudge into squares.

#3775 - Chocolate Snack Mix (Muddy Buddies)

(by Shirley McNevich)

9 cups Rice Chex cereal
1 cup Nestle's semi-sweet chocolate bits OR Nestle's white chocolate bits
1/2 cup Jif peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Place the cereal in a large bowl--set aside. In a microwave safe bowl add the chocolate bits, peanut butter and butter--microwave on high in 30 second increments, stirring in between, until melted and smooth. Add the vanilla--stir. Drizzle the chocolate mixture over the cereal--use a spatula and toss to coat. Pour the cereal into a large plastic bag and add all of the powdered sugar--close the bag tightly and shake until coated. Spread the cereal mixture on sheets of wax paper to cool.

#3705 - German Chocolate Oatmeal Cookies

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding
2/3 cup Quaker quick oats
1 tsp. baking powder
1/4 to 1/2 cup canola oil
1/2 cup Breakstone's sour cream
1/4 cup water
2 tsp. vanilla
1/3 cup Nestle's semi-sweet chocolate chips
1/3 cup Nestle's white chocolate chips
1/3 cup chopped pecans
1/3 cup Baker's angelflake coconut

In a bowl add cake mix powder, pudding powder, baking powder and oats--stir. Add 1/4 cup canola oil, sour cream, water and vanilla--stir well. If batter is too dry add another 1/4 cup canola oil and stir again. Add chocolate chips, white chocolate chips, coconut and chopped pecans--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-14 minutes. Cool slightly, then place on paper towels to cool completely. Note: this cookie can take WAY longer to bake than other cookies, so best to bake a test cookie to figure out the correct baking time for your oven.

#3680 - White Chocolate Graham Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 egg
1 stick softened butter
6 large graham crackers (less as necessary)
1 - 10oz. bag Nestle's white chocolate chips
2 cups mini marshmallows
1/2 cup Eagle brand condensed milk (NOT evaporated)

Line an 8 x 8 cake pan with foil--grease well with Pam. In a mixer add cake mix powder, egg and butter--beat on low until mixed, then beat on medium until dough forms. Press HALF of the dough evenly into the foil-lined cake pan. Make a single layer of graham crackers over the dough (breaking the graham crackers where necessary). Sprinkle the white chocolate chips over the graham crackers. Sprinkle the mini marshmallows over the white chocolate chips. Spread remaining dough over the top (press with your fingers to make sure the whole top is covered with the dough. Drizzle the Eagle brand milk all over the top. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool for 5 minutes, then use a tableknife to loosen the edges all the way around. Cool completely. Pull up on the foil to remove the whole thing from the pan and place it on a cake plate. Cut into bars or squares.

#3478 - Almond Raspberry Squares

(by Shirley McNevich)

1/2 cup softened butter
2 cups Nestle's white chocolate chips
2 eggs
1/2 cup white sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 cup raspberry jam
1/4 cup sliced almonds (toasted)
Baker's angelflake coconut (optional)

In a microwave safe bowl add butter--melt. Add 1 cup white chocolate chips to the melted butter but DO NOT stir. In a mixer add eggs--beat. Add white sugar--beat on medium speed for 4 minutes. Remove bowl from mixer--add white chocolate chip mixture--stir. Add flour, salt and almond extract--stir until combined. Pour 2/3 of the batter into the bottom of a greased 9" square cake pan. Bake at 325 degrees for 15-18 minutes or until light brown around the edges. Remove from oven and set aside. In a microwave safe bowl add the raspberry jam--microwave on high for 30 seconds, then stir well. Spread the raspberry jam evenly over the top of the warm cake. Add the other 1 cup of white chocolate chips to the remaining batter--stir to mix. Drop spoonfuls of the batter over the top of the raspberry jam. Sprinkle the toasted almond slivers evenly over the top. Return to oven and bake for 23-30 minutes or until edges are browned. Cool completely. Cut into bars or squares. Optional--sprinkle coconut over the top before cutting.

#3444 - Caramel Chex Mix

(by Rachel [Guarini] Magid - friend)

4 cups plain popped popcorn
2 cups Corn Chex cereal
2 cups Rice Chex cereal
1 cup mixed nuts (optional)
1/2 cup butter
3/4 cup Domino's dark brown sugar (packed)
1/4 cup Kayro lite corn syrup
1/2 cup Nestle's white chocolate chips
1/2 cup Ocean Spray sweetened dried cranberries

In a roasting pan add plain popped popcorn, corn chex, rice chex and mixed nuts--stir and set aside. In a saucepan over medium heat add butter, brown sugar and lite corn syrup--cook/stir until boiling. Remove from heat--pour the hot corn syrup mixture evenly over the cereal mixture--stir/toss to coat. Place the pan in the oven and bake at 250 degrees for 1 hour (stirring every 15 minutes). Remove from oven and spread the mixture on wax paper to cool. Use your hands to break up any large clumps. Melt the white chocolate chips according to bag directions. In a bowl add 3 cups of the cereal mixture--pour the melted white chocolate chips over the 3 cups of cereal mixture--stir/toss to coat, then spread the mixture on wax paper to cool. Once coated cereal mixture is cooled, in a large mixing bowl add the plain cereal mixture, the white chocolate coated cereal mixture and the dried cranberries--toss to mix.

#3439 - White Chocolate Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups Quaker quick oats
2 cups Nestle's white chocolate chips (more if you wish)
1 cup chopped pecans

In a mixer add softened butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda, and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add oats, chopped pecans and white chocolate chips-stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#3216 - Vanilla Stovetop Frosting

(by Shirley McNevich)

1 cup Nestle's white chocolate chips
1/4 cup Carnation evaporated milk (NOT condensed)
2 TBSP butter
1 or 2 tsp. vanilla
1 cup Domino's powdered sugar (more if necessary)

In a saucepan over low heat add white chocolate chips, Carnation milk and butter--cook/stir over low heat just until melted and smooth. Remove from heat--add vanilla--stir to mix. Add powdered sugar--stir quickly with a whisk until smooth and spreadable. Let is sit a few minutes, stir vigorously, then frost any cooled cake.

#2982 - Easy Almond Bark

(by Shirley McNevich)

2 cups good quality MILK chocolate chips/pieces OR white chocolate chips/pieces
1 TBSP Crisco shortening
1/2 cup chopped almonds (toasted)

Line a 9 x 13 cake pan with wax paper. In a skillet over medium heat add chopped almonds--cook/stir quickly until chopped almonds are browned. Remove from heat and set aside. In a double boiler add milk chocolate pieces and Crisco--cook/stir until melted and smooth. Remove from heat--add 1/4 cup of the chopped almond pieces--stir until mixed. Pour the chocolate mixture evenly over the wax paper. Sprinkle the rest of the chopped almonds all over the top of the chocolate. Cool completely, then refrigerate until solid. Break the mixture into pieces.

#2924 - Strawberry Pineapple Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves
1 - 8oz. can Dole crushed pineapple (well drained)
1 cup sliced fresh strawberries

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Remove bowl from mixer--add drained pineapple and sliced strawberries--stir until mixed. Refrigerate frosting for 15 minutes before frosting a cake.

#2923 - Strawberry Dream Whip Frosting

(by Shirley McNevich)

2 envelopes Dream Whip
2/3 cup milk
6oz. Nestle's white chocolate bits (melted according to bag directions)
1/4 cup strawberry preserves

In a mixer add both envelopes of Dream Whip and milk--beat on low until mixed, then beat on high speed for 4 minutes or until thickened. Turn speed back to low--add melted white chocolate bits and strawberry preserves--beat until mixed, then beat on high speed until thick and creamy. Refrigerate frosting for 15 minutes before frosting a cake or cookies.

#2518 - Triple Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/4 cup Hershey's cocoa; 1/3 cup butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 1/3 cup Breakstone's sour cream; 3 TBSP flour; 2 tsp. vanilla; 3 eggs; 1 cup Nestle's butterscotch morsels; 1 cup Nestle's semi-sweet morsels; 1 cup Nestle's white chocolate morsels

In a bowl add graham cracker crumbs, powdered sugar and cocoa--stir to mix. Add melted butter--stir to mix. Press the mixture into the bottom and 1 1/2" up the sides of a greased 9" springform cheesecake pan. Bake at 300 degrees for 7-9 minutes. Cool the crust. Batter: in a mixer add cream cheese and white sugar--beat. Add sour cream, flour, vanilla and eggs--beat until smooth. Melt each type of morsel (butterscotch, white and chocolate) in three separate microwave safe bowls. Divide the cheesecake batter into three separate bowls. Add melted butterscotch morsels to batter one bowl; add melted white chocolate morsels to the second batter bowl; add melted chocolate morsels to the third batter bowl. Stir each bowl separately until mixed. Pour the butterscotch batter into the crust. Pour chocolate batter over butterscotch layer. Pour white chocolate batter over the chocolate layer. Bake at 300 degrees for 70-75 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2488 - White Chocolate Frosted Cookies

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup canola oil
2 eggs
Frosting: 1 cup Nestle's white chocolate bits; 1 TBSP canola oil

In a mixer add cake mix, 1/2 cup canola oil and eggs--beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool cookies completely. In a microwave safe bowl add white chocolate chips and 1 TBSP canola oil--microwave on low for 2-3 minutes or until melted. Let the mixture stand for 2 minutes, then stir until smooth. Place wax paper on cookie sheets. Dip each cooled cookie 1/3 of the way into the white chocolate mixture, then set them on the wax paper. Refrigerate cookies until firm.

#2457 - Peanut Butter Macadamia Cookies

(by Shirley McNevich)

2 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups Jif peanut butter
1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 tsp. vanilla
2 eggs
1 - 12oz. bag Nestle's white chocolate chips
1 - 6.5oz. jar macadamia nuts (chopped)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add baking powder, baking soda and salt--beat. Add vanilla--beat. Add peanut butter--beat. Slowly add flour--beat. Remove bowl from mixer--add white chocolate chips and chopped macadamia nuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool cookies 5 minutes before removing them from cookie sheets.

#2456 - Rice Krispie Drops

(by Shirley McNevich)

1 bag Nestle's white chocolate chips
1 cup Jif peanut butter
1 cup mini marshmallows
2 cups Rice Krispies cereal

Melt white chocolate chips according to bag directions. Add peanut butter, mini marshmallows and rice krispies to the melted white chocolate--stir well until mixed. Place cupcake liners into muffin tins. Place a heaping teaspoonful of the white chocolate mixture into each cupcake liner. Cool to room temperature. Refrigerate until hardened.