Best 6 White Chocolate Squares Recipes

WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES

Steps:

• Grease a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
• Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
• Let cool, cut into squares and store in an airtight container.

WHITE CHOCOLATE APRICOT SQUARES

Steps:

• Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside.
• Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes.
• Stir in melted chocolate mixture, flour and vanilla.
• Mix well.
• Spread half of batter in greased 9" square cake pan.
• Bake at 325°F for 20-25 minutes, or until light golden.
• Cool 5 minutes.
• Spread jam on top.
• Stir 1 cup white chocolate chips into remaining batter.
• Drop by spoonfuls evenly over jam.
• Spread out gently.
• Sprinkle with nuts.
• Bake 30-40 minutes longer, or until set.
• Cool completely then cut into squares.

WHITE CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a large heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool., Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm. , In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. , In a microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in an airtight container.

WHITE CHOCOLATE-KEY LIME CHEESECAKE SQUARES

Steps:

• Heat oven to 325°F. Lightly grease 8-inch square pan with shortening or cooking spray.
• In medium bowl, beat 1/2 cup butter and the brown sugar with electric mixer on medium speed until creamy. Add 1 teaspoon of the vanilla; beat until blended. On low speed, beat in flour until blended. Press dough into pan. Bake 25 minutes or until golden brown. Cool on cooling rack.
• Meanwhile, in large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until creamy. Add whole egg, 1 teaspoon of the lime peel and remaining 1 teaspoon vanilla; beat well. Add melted white chocolate; beat until combined. Cover; refrigerate.
• In 2-quart saucepan, mix egg yolks, granulated sugar and cornstarch; gradually stir in water and lime juice. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a metal spoon. Remove from heat; stir in 2 tablespoons butter and remaining 2 teaspoons lime peel. Cool 10 minutes.
• Spread cream cheese filling over baked crust. Pour lime curd over filling.
• Bake 40 minutes or until edges are lightly browned. Cool completely on cooling rack. Chill 2 hours. Cut into 4 rows by 4 rows. Garnish with lime slices. Store in refrigerator.

WHITE CHOCOLATE TOPPED KEY LIME PIE SQUARES

Steps:

• Preheat the oven to 350 °F. Line the square baking pan with foil. Extend over all side and spray with a nonstick cooking spray. Crust Break up the graham crackers and place them in a food processor and process to crumbs. Add the melted butter and sugar and pulse or stir until combined. Press the crumb mixture evenly and firmly into the bottom and sides of the pan. Bake until set and golden; about 8-10 minutes. Cool on a wire rack while making the filling. *Do not turn off the oven. Filling Using an electric mixture with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy; about 5 minutes. Gradually add the condensed milk and continue to beat until thick; 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice. Mix just until combined. Don't go longer. Then pour the mixture into the crust. Spread to corners. Smooth the surface with a rubber spatula. Bake until the filling has just set and the edges begin to pull away slightly from the sides; can be from 15 minutes to 20 minutes. Cool on a wire rack and then refrigerate for about 2 hours. Topping In a medium saucepan, bring the milk and cream to a gentle boil. Chop the white chocolate. Add the white chocolate to the saucepan and let it stand for 30 seconds to let it melt. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the mixture aside to cool to room temperature for about 15 minutes. Stir occasionally until cool. Pour the cooled white chocolate mixture over the chilled bars. Using the spatula, spread it into an even layer. Freeze bars for at least 1 hour before cutting. Cutting Loosen the edges with a (paring) knife. Cut the bars into "x"-amount of squares. Then lift the bars from the baking pan. Garnish Place one lime slice (half-moon) on each square.

CRANBERRY & WHITE CHOCOLATE CLUSTER SQUARES

Steps:

• Mix butter and graham cracker crumbs.
• Pat into 9x13 pan.
• Mix remainder of ingredients together and spread over top.
• Bake at 350 for 25 minutes.
• Chill and cut into squares.