Cookies and cream bark and champagne white chocolate truffles are two candy recipes that use white chocolate. The truffles have a light champagne flavor, while the bars use store-bought cream-filled sandwich cookies for an easy, decadent treat.
To make 36 white chocolate champagne truffles, place 12 ounces of chopped white chocolate in a medium heat-safe bowl. In a small saucepan, pour 1/4 cup of heavy cream, and bring it to a boil. When it is boiling, pour the cream over the chocolate, let it sit for one minute, then whisk it together. Pour 1/4 cup of champagne into the mixture, whisk, and then add 2 ounces of softened, room-temperature butter. Whisk until smooth, and cover with plastic and refrigerate until firm.
Use a candy scoop to form 36 small balls, and then coat the balls lightly with powdered sugar. Melt the chocolate coating, and dip the balls in it, placing each one on parchment paper as you go.
The cookies and cream bark requires 12 ounces of white chocolate chips and 18 cream-filled sandwich cookies. Chop the cookies on a baking sheet covered in aluminum foil, melt the chips in the microwave, combine the cookies and the melted chips, and then spread the mixture on a baking sheet. Let sit for 30 minutes before serving.