Tinted White Chocolate Bunnies Recipes

WHITE CHOCOLATE EASTER BUNNY BARK

Steps:

• Line a 11x7-inch baking pan with parchment paper. Make sure parchment paper is long enough to be able to pull bark out of pan, once set.
• Line the prepared baking pan with speculoos cookies, making sure there are no gaps between each cookie.
• Melt white chocolate according to package instructions. Pour over cookies. Smooth top using an off-set spatula.
• Place cereal, jelly bird eggs, chocolate kisses, chocolate wafer cookies, and mini jelly bird eggs on top of the melted white chocolate. Place in refrigerator to set, 10 to 15 minutes.
• Remove bark from the pan by gently pulling on parchment paper. Break into pieces.

TINTED WHITE-CHOCOLATE BUNNIES

Steps:

• Chop 3 pounds chocolate with a serrated knife. Place chopped chocolate in a dry metal bowl. Cut another pound of chocolate into larger chunks, and set aside.
• In a saucepan, bring 1 to 2 inches water to a simmer. Set bowl of chocolate over saucepan, being careful not to let the water touch the bottom of bowl. Let chocolate melt, stirring gently with a rubber spatula, until it reaches 115 to 118 degrees on a chocolate thermometer (do not let thermometer touch bottom of bowl, and do not let any water get in melted chocolate). Turn off heat, and remove bowl from saucepan.
• Add reserved chocolate pieces; stir until mixture cools to 78 or 79 degrees; remove any unmelted pieces. Place bowl back over pan of warm water (do not turn heat back on); stir until thermometer reaches 86 to 88 degrees. Immediately stir in food coloring until desired color is achieved; oil-based food coloring will give the best result.
• Clamp molds tightly; pour chocolate into molds, and let set at room temperature until completely hardened, about 4 hours. Molds can be positioned upside down in saucepans, with rolled-up kitchen towels to hold them in place, while the chocolate sets.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

WHITE CHOCOLATE TUNNEL RECIPE BY TASTY

Steps:

• Add the white chocolate chips to a heatproof liquid measuring cup. Microwave in 30-second intervals, stirring between, until thoroughly melted, about 1 minute total.
• Line a baking sheet with parchment paper. Transfer the melted white chocolate to a pastry bag fitted with a small round tip.
• Place the acetate on the prepared baking sheet. Pipe vertical, horizontal, and diagonal lines of white chocolate over the acetate, leaving a 1-inch (2 ½ cm) border all the way around.
• With the white chocolate on the inside, curl the long ends of the acetate together and secure with clothespins. Set on the baking sheet and transfer to the freezer for 20 minutes.
• On a serving platter, arrange the whipped cream and strawberries. Top with the red chocolate curls.
• Remove the white chocolate tunnel from the freezer and carefully undo the clothespins. Carefully peel the acetate away from the chocolate and place the tunnel on top of the whipped cream and strawberries.
• Serve immediately.
• Enjoy!