Triple Chocolate Shortbread Bars

These triple chocolate shortbread bars are gluten free, easy to throw together, and perfect for any holiday or party!

The M&Ms can be switched out for any holiday or season, or even for your favorite sports team. Red and green for Christmas, red and blue for patriotic holidays, etc. I did the bars red white and blue for this past fourth of July. And these are great for autumn.

These bars are soft when fresh, and full of chocolate! Perfect for any chocolate lover!

Triple Chocolate Shortbread Bars

• 6 Tablespoons Butter, room temperature
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 Cup White Rice Flour
• 1/4 Cup Cornstarch 
• 1/4 Cup Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 Cup White Chocolate Chips
• 1/4 Cup Mini (or regular) M&Ms

1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together the rice flour, cornstarch, cocoa powder and xanthan gum. 
3. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
4. Add the vanilla and salt to the butter mixture and beat again.
5. Add the flour mixture to the butter mixture and beat until combined.
6. Line a 8x8 pan with parchment paper and pat the dough into it.
7. Spread chocolate chips and M&Ms over top and pat into it.
8. Bake for about 15 minutes.
9. Cool slightly before cutting.

Enjoy!

-Bethany

Three Ingredient Fruity Pebbles Fudge

Love Fruity Pebbles? You can have them for more than just breakfast with this easy white chocolate Fruity Pebbles fudge!

This fudge only takes three ingredients and is delicious! It is the perfect, tasty treat for kids and adults alike.

I wasn't sure exactly how it would taste of if I would even enjoy it when I first came up with the recipe, but I really like it. The white chocolate mixed with the fruity pebbles gives this fudge a really interesting, unique and delicious taste. I'm happy I made it, and I think you will be, too!

White Chocolate Fruity Pebbles Fudge

• 1 1/2 Cups White Chocolate Chips
• 1/2 Can, 7 oz., Sweetened Condensed Milk
• 1/2 Cup Fruity Pebbles

1. Line a loaf pan with parchment paper or foil (if foil, grease lightly.)
2. Measure the Fruity Pebbles into a sandwich or storage bag and close the seal. Crush cereal with a rolling pin.
3. In a microwave safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave 20 seconds at a time, stirring, until melted.
4. Stir in about 2/3 of the Fruity Pebbles.
5. Pour fudge into the prepared pan, spread out, and sprinkle the remaining Fruity Pebbles on top.
6. Refrigerate until firm. Slice, and eat. Store leftovers in the fridge.

Enjoy!
-Bethany

Linking up to #FreeFromFridays link party!

Two Ingredient Double White Chocolate Cups

These double white chocolate cups are simple to make, naturally gluten free, and the perfect fun and delicious treat!

I enjoy making treats in my mini muffin tin. The possibilities are endless, and I am always trying something new.

These double white chocolate cups are so easy to make, and they are perfect for all of the white chocolate lovers out there!

Double White Chocolate Cups

• 1 Cup White Chocolate Chips
• 1/4 Cup Heavy Whipping Cream
• 1/2 Cup White Chocolate Chips

1. Line a mini muffin tin with 12 paper wrappers.
2. In a microwave safe bowl, add one cup white chocolate. Microwave, stirring every 20 seconds, until melted.
3. Divide half of the white chocolate between the 12 wrappers, and spread it around the sides. Chill until solid.
4. In another microwave safe bowl, combine heavy whipping cream and remaining 1/2 cup white chocolate chips. Melt and stir together. Put in the fridge.
5. Once the white chocolate mixture is chilled, whisk it or beat it until fluffy.
6. Scoop teaspoons of the white chocolate mixture into the chilled white chocolate cup wrappers. Top with more of the melted white chocolate (reserved from earlier), spreading over tops. 
7. Chill until solid, remove from wrappers, and eat.

Enjoy!

-Bethany

Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies

These cookies are soft, full of chocolate flavor and white chocolate chips, and are perfect for sharing at a summer get-together. But I don't blame you if you want to keep them all to yourself.

These cookies are a mix between your typical cookie and a brownie, and they are oh-so-good. But don't take my word for it. Go ahead and try them yourself (and try not to eat all of the dough before getting them into the oven!)

These cookies need to chill a bit before you bake them, so keep that in mind and mix up the dough an hour (or more) before you are ready to get baking.

Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Dark Cocoa Powder
• 3/4 Cup Rice Flour
• 1/2 Cup Cornstarch
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 Cup Butter, melted
• 3 Tablespoons Water, heated
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 1/2 Cup White Chocolate Chips

1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
4. Stir in the chocolate chips.
5. Scoop into balls and set on a parchment lined baking sheet, pressing down slightly then placing in the refrigerator for one hour. Makes 16 big cookies, or more if smaller.
6. Preheat oven to 350 degrees. Bake for 8 - 12 minutes.

Enjoy!

-Bethany

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

There isn't much that I like better than a good, moist muffin with my breakfast. And it makes me especially happy when that muffin is chocolate.

So, I thought to myself, how about a dark chocolate muffin with white chocolate chips? You can't go wrong with two kinds of chocolate together in one muffin!

These gluten free muffins truly are moist, chocolatey, and delicious. And they are fairly easy to make, too. So, what is stopping you from enjoying these for breakfast (or any time of the day?)

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 1 1/4 Cup White Rice Flour (or brown rice flour)
• 1 1/4 Cup Brown Sugar
• 2/3 Cup Cocoa Powder
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1 1/2 Cup White Chocolate Chips
• 3/4 Cup Milk
• 2 teaspoons Vinegar
• 2 teaspoons Vanilla Extract
• 1/2 Cup Butter, melted

1. Heat the water for about 30 seconds and add flaxseed meal to it. Set aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl, measure the rice flour, brown sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk to combine. Stir in white chocolate chips.
4. In a smaller bowl, combine the milk, vinegar, vanilla and the flax-eggs.
5. Add the milk mixture to the dry ingredients and stir just until it is moistened. Add the butter and mix until combined. 
6. Scoop out into a greased or lined muffin tin. Makes 12 to 16. Bake for 20 to 25 minutes.

Enjoy!

-Bethany

Joining in on Sunday Fitness and Food Linkup found here and here.

Gluten Free Red Velvet White Chocolate Chip Cookies

Red velvet cookies with white chocolate chips inside... these are the perfect gluten free treat for Valentine's Day, or for any day!

I don't always like putting a lot of red food coloring in my desserts, and these cookies really don't need it. Red velvet is all about the flavor to me... the delicious combo of chocolate and vanilla. Plus, the white chocolate chips don't do these cookies any harm!

Gluten Free Red Velvet White Chocolate Chip Cookies

• 1 Cup White Rice Flour
• 1/2 Cornstarch
• 2 1/2 Tablespoon Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 Cup Butter, softened
• 1 Cup Sugar
• 1 teaspoon Vinegar
• 1 Flax-Egg (1 Tablespoon flaxseed meal plus 3 Tablespoons water)
• 1 1/2 teaspoon Vanilla Extract
• Red food coloring, optional
• 1 Cup Chocolate Chips

1. Prepare flax-egg by heating water for about 20 seconds in the microwave, adding the flaxseed meal to it, and setting it aside for 10 minutes.
2. Preheat oven to 325 degrees.
3. In a medium size bowl, combine your dry ingredients.
4. In your mixing bowl, combine butter, sugar, and vinegar. Beat for 2 to 3 minutes, until light and fluffy.
5. Add the flax-egg, vanilla, and food coloring, and beat.
6. Slowly add in the dry ingredients and mix just until combined.
7. Stir in the white chocolate chips.
8. Scoop onto parchment lined baking sheets, press some extra chips on top of each cookie (optional) and bake for 8 to 10 minutes.

Adapted from this recipe. 

Enjoy!
-Bethany

Salted White Chocolate Peanut Butter Cups

These white chocolate peanut butter cups couldn't be any easier! They are fun and tasty, too, and perfect for sharing or eating alone.

These would make a great New Year's Eve treat! They are gluten free, and they can easily be made peanut free, too, by using WOWBUTTER soybutter.

Salted White Chocolate Peanut Butter Cups

• 1/2 Cup Peanut Butter or Soy Butter (I used WOWBUTTER)
• 2 Tablespoons Butter, softened
• 1/2 Cup Powdered Sugar
• 1 and 1/2 Cup White Chocolate Chips
• Salt

1. Line 24 holes of a mini muffin tin with paper wrappers.
2. Melt 3/4 cup chocolate chips and put a bit in each of the holes, using your fingers (wash hands first) to spread the chocolate over the bottom and halfway up the sides. Stick pan into the fridge when done.
3. In a medium size bowl, combine the soy butter, cutter and powdered sugar, stirring until smooth. 
4. Once chocolate is cooled, add a bit of the soy butter mixture to each hole, dividing it evenly between them.
5. Melt the remaining 3/4 cup chocolate chips and spread over the top of each. Refrigerate until firm. 
6. Remove and take wrappers off of each of them. Eat immediately or store in the refrigerator.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays. 

White Chocolate Oreo Cookie Dough Fudge

This fudge combines white chocolate and dark chocolate cookie dough, giving it an Oreo flavor! It is so delicious, easy to make, and perfect for the holiday season!

Check out the video that my brother helped me put together for this recipe, and many others, on my Facebook page or Youtube channel!

Fudge has really become a favorite of mine during this time of the year, and this fudge is so simple, and yet, so tasty! 

What are your favorite treats to make at Christmastime? Maybe this can be one of them this year.

White Chocolate Oreo Cookie Dough Fudge

• 2 Tablespoons Butter, melted
• 3 Tablespoons Sugar
• 2 Tablespoons Brown Sugar
• 1/4 teaspoon Vanilla Extract
• 1/4 Cup White Rice Flour
• 2 Tablespoons Dark Cocoa Powder
• 1/8 teaspoon Salt
• A bit of milk, if needed
• 1 1/2 Cup White Chocolate Chips
• 1/2 Can, 7 oz., Sweetened Condensed Milk
• 1/2 teaspoon Vanilla Extract

1. In a large bowl, mix together the butter and sugars. Add vanilla and mix again.
2. Add the dry ingredients and mix, then if it appears too dry, add a bit of milk and stir until combined.
3. In a microwave safe bowl, combine the white chocolate chips and sweetened condensed milk. Melt 20 seconds at a time in the microwave, stirring, until smooth. Stir in vanilla.
4. Pour half of the fudge mixture into a parchment lined loaf pan. Spread out into an even layer.
5. Add half of the cookie dough mixture and spread out.
6. Add the remaining fudge, then the remaining cookie dough, pressing down into the top a bit.
7. Chill until solid, then cut and eat.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Triple Chocolate Peanut Butter Fudge

Fudge made with semi-sweet chocolate chips with a white chocolate and peanut butter layer on top, and mini M&Ms sprinkled all over that... does it get any better?

Fudge is such a great treat to make at Christmastime, or any time of the year. I have gotten into the tradition of making several (over 10) varietiess of fudge a year to bring over to my parents' house for Christmas. It is fun trying the various recipes that are out there, and I also love making up some of my own. Here is my Triple Chocolate Peanut Butter Fudge. I'm sure you and your family will love it!

Here are all of the ingredients that you need to make it...

Yum!

And here it is all ready to eat!

Triple Chocolate Peanut Butter Fudge

• 1 1/2 Cup Semi-Sweet Chocolate Chips
• 1/2 Can (7 oz., or 1/2 cup) Sweetened Condensed Milk
• 1 teaspoon Vanilla Bean Paste or Extract
• 1/4 Cup Peanut Butter
• 1/2 Cup White Chocolate
• 1/4 Cup Mini M&Ms

1. In a microwave safe bowl, combine semi-sweet chocolate chips and sweetened condensed milk. Microwave for 20 seconds, stir, and microwave for an additional 15 seconds at a time until all melted.
2. Add the vanilla, stir, and quickly pour into a 9x5 loaf pan lined with parchment paper. Spread out.
3. In another microwave safe bowl, combine peanut butter and white chocolate. Microwave 15 seconds at a time, stirring, until melted.
4. Pour peanut butter mixture over chocolate fudge and sprinkle M&Ms all over the top.
5. Refrigerate until firm. Cut. Serve. Keep leftovers refrigerated.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Butterscotch And White Chocolate Chip Cookies

These chewy cookies have both butterscotch chips and white chocolate chips, making them twice as good.

Happy Independence Day, everyone!

I can't believe that it's the 4th already. Where does time go?

What have you been up to for the 4th?

Back to the recipe...

My nephew loves both of these kinds of chips, even more so than chocolate chips, so I had to make these for him. Give the cookies a try, and you will fall in love with the flavors, too!

Gluten Free Butterscotch And White Chocolate Chip Cookies

• 1/2 Cup Unsalted Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 cup White Sugar
• 1 Flax-Egg (1 Tablespoon Flaxseed Meal and 3 Tablespoons Water)
• 1 tsp Vanilla Extract
• 1 Cup plus 2 Tablespoons Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 Cup White Chocolate Chips
• 1/2 Cup Butterscotch Chips

1. Prepare flax-egg (see directions on side of blog.)
2. Preheat oven to 325 degrees.
3. Meanwhile, combine rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt in a medium size bowl. Whisk to combine.
4. In a separate bowl, beat together the softened butter and sugars.
5. Add to the butter/sugar mixture the flax-egg and the vanilla and combine.
6. Dump the flour mixture into the wet ingredients and beat until combined. Stir in chocolate chips and caramel bits.
7. Scoop out onto baking sheet and bake for 8-10 minutes.

Happy 4th of July! I hope you're enjoying lots of good food and good company today.

-Bethany

Dark Chocolate Chickpea Cookies With White Chocolate Chips

These dark chocolate chickpea cookies have an almost Oreo-like flavor, while being much healthier. The chickpeas not only make these cookies easily gluten free, but they also add fiber and protein to the cookies.

These cookies are moist, flavorful, and have very little fat. They are flour-free, and the white chocolate chips add a good amount of sweetness to the dark chocolate cookie. 

Go ahead and try them right now.

Dark Chocolate Chickpea Cookies With White Chocolate Chips

• 2 cups Chickpeas (or one can)
• 1/3 Cup Dark Cocoa Powder
• 1/3 Cup Brown Sugar
• 2 Tablespoons Butter
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1 Tablespoon Milk (if looking too dry)
• 1/3 Cup White Chocolate Chips

1. Preheat oven to 350 degrees. 
2. In the bowl of a food processor, combine drained chickpeas, butter, cocoa powder, brown sugar, vanilla extract, baking soda, baking powder and salt.. Blend, scraping down sides occasionally, until smooth. If the batter appears dry, add one tablespoon of milk and blend again.
3. Transfer the dough to a bowl and fold in the chocolate chips.
4. Scoop onto parchment lined cookie sheets and bake for 12 to 15 minutes.
5. Makes about 18 cookies.

Enjoy!

-Bethany

Triple Chocolate Ganache Filled And Topped Gluten Free Cupcakes

These cupcakes are rich and decadent, and perfect for making anytime that you would like to impress someone.

The cupcakes themselves are moist, and they are filled with a whipped white chocolate center, and topped with a rich, dark chocolate ganache. Bite into one of these treats, and you will appreciate the variety of textures and flavors that you find.

Look at all of that white chocolate goodness.

And topped with dark chocolate ganache? Even better.

Triple Chocolate Ganache Filled And Topped Gluten Free Cupcakes

• 2 Flax-eggs (6 Tablespoons Water, 2 Tablespoons Flaxseed Meal)
• 2/3 Cup Brown Rice Flour
• 1 Cup Sugar
• 1/3 Cup Cocoa Powder
• 1/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/3 Cup Butter, Melted
• 2/3 Cup Water

1. Preheat oven to 350 degrees.
2. Make flax-egg (directions on side of blog.)
3. In a large bowl whisk together rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking powder, baking soda and salt.
4. Add the flax-eggs, vanilla, oil and water to the dry ingredients and mix until combined.
5. Pour into muffin tin that has been lined with 12 cupcake wrappers.
6. Bake cupcakes about 15-20 minutes or until toothpick comes out clean. 
7. Cut out the center of each cupcake and fill with white chocolate ganache.
8. Top with dark chocolate ganache.

Whipped White Chocolate Ganache

• 1/2 Cup Heavy Cream
• 1 Cup White Chocolate Chips

1. Heat heavy cream until boiling. Pour over chocolate chips and stir until smooth.
2. Refrigerate until completely cooled and then whip with your whisk attachment until fluffy.

Dark Chocolate Ganache

• 1/2 Cup Heavy Cream
• 1 Cup Dark Chocolate Chips

1. Heat heavy cream until boiling. Pour over chocolate chips and stir until smooth.
2. Refrigerate just for a bit, until thickened up slightly but not too thick. Scoop into piping bags and top cupcakes.

Enjoy!
-Bethany

White Chocolate Chip Chocolate Black Bean Muffins - March Muffin Madness

I am honored to be participating in March Muffin Madness. This is the gluten-free muffin event version of the other March Madness. MMM is hosted by Shirley at Gluten Free Easily and will run through Tuesday April 5th. There will be 22 bloggers participating in MMM, which means 22 great gluten-free muffin recipes! If you love muffins as much as I do, then you should get excited! There will also be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize awarded at the end, which makes this even more exciting.

For my muffin recipe, I decided to go with these White Chocolate Chip Chocolate Black Bean Muffins.

I love using beans in desserts. They are an easy way to turn a recipe into a gluten free recipe, and they are also good for you. These are the perfect treat for breakfast, for snacking during the day, or for whenever you want a good chocolate and white chocolate fix!

And the really great thing about these muffins is that they are super easy to make, as well. Just let the food processor do the work for you, and you will have them in the oven in no time at all.

These muffins are moist, flavorful, healthy and simple to make. Why not give them a try today?

I put white chocolate chips in them, but I thought that they could use a little extra white chocolate, so I decided to drizzle some on top, as well.

Here is the recipe. I hope you enjoy them as much as I do!

White Chocolate Chip Chocolate Black Bean Muffins

• 9 Tablespoons Water, heated
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans, drained
• 1/3 Cup Brown Sugar
• 2 Tablespoons Oil or Applesauce
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 Cup White Chocolate Chips, plus a bit more for drizzle

1. Heat the nine Tablespoons of water for about 30 seconds in the microwave and add flaxseed meal to it. Set aside 10 minutes.
2. Preheat oven to 325 degrees.
3. Line a 12 cup muffin tin and spray wrappers with cooking spray.
4. Combine black beans, brown sugar, oil, vanilla extract, cocoa powder, baking powder and salt in the bowl of your food possessor. Add flax-eggs to it when ready, and then puree it all until nice and smooth.
5. Stir in the white chocolate chips.
6. Scoop into lined muffin tin and bake for 30 to 35 minutes.
7. Remove from muffin tin and allow to cool. Melt a bit more white chocolate and drizzle over the tops.

Now onto the giveaway. Look at all of these great prizes!

Enter the grand prize giveaway via Rafflecopter below. The giveaway includes so many great prizes, such as:  ½ gallon of Hidden Springs Vermont organic maple syrup, 5-lb bag of Honeyvillealmond flour, Cuisinart ice cream maker, Paderno World Cuisine vegetable slicer/spiralizer, Crockpot casserole slow cooker, Instant Pot pressure cooker, and more. The grand prize is sponsored by Blendtec. It's a Blendtec Designer 625 with Wildside+ and Twister jars. It's a much loved high-spend blender/all-in-one appliance!

a Rafflecopter giveaway

Make sure that you also head over to Gluten Free Easily and enter the giveaway for the daily prizes. There's a new giveaway every day during MMM! And every comment during MMM (one per post) will count as an entry for the grand prize giveaway. These giveaways include awesome cookbooks, resource books, subscriptions, and meal plans.There will be over 75 winners in March Muffin Madness, so be sure to enter both the grand prize giveaway and daily giveaway every day so you can be sure that you will be one of the winners!

-Bethany