When making this deluxe campfire treat, look for square marshmallows; they fit the graham crackers better and give chocolate a wider surface to melt on. Michael Kraus
Ever tried roasting white chocolate? It’s a favorite technique of ours: When cooked at a low heat, the sugars and milk solids in white chocolate slowly caramelize, coloring it a golden brown and imbuing it with a toasty, butterscotch-like flavor. Once cool, the result can be broken into pieces and used anywhere you’d use the regular stuff. Add it to cookies; turn it into ganache or mousse; snap off a piece and use it to anchor a s’more; melt it down and dip fruit in it; or just eat it by the handful. (You’ll probably end up doing that last one whether you intend to or not.) Go get the technique, then get started with one of the recipes below.
Make a Ganache
Use equal parts roasted white chocolate and heavy cream to make a basic ganache: Break your roasted and cooled chocolate into small pieces and melt them slightly in a large bowl set over a double boiler. Whisk in scalded cream until thoroughly combined. Use it immediately, or let it cool and whip it into a thicker frosting.
White Chocolate-Macadamia Nut Cookies
Roughly chopped pieces of roasted white chocolate will improve just about any kind of cookie—we like to substitute it for the regular stuff in these classic white chocolate-macadamia nut treats.
White Chocolate Bread Pudding
This decadent take on an iconic New Orleans dessert, from Mat & Naddie’s Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas. Using caramelized white chocolate gilds it even more.
After your chocolate is cool, break it into s’more-sized squares and top with roasted marshmallows.
Add a few handfuls of chopped roasted white chocolate to amp up the butterscotch flavor in classic blondies.