I would chop them up in small pieces and add them to a cookie recipe along with a cup or so of rice crispies. Yum! I love adding and trying new things to cookie recipes. Plus I seen someone do that on chopped one time and looked delish! lol

Like Jo, I find that white chocolate doesn't really melt very well, even with a little bit of vegetable oil. It stays too thick to dip, it's better for drizzling. I've done a couple of batches in the microwave and they've turned to stone, very nearly. Dark chocolate I have better luck with, I'm using Trader Joe's Pound Plus and it's worked well. I haven't found a white "chocolate" that I'm happy with, not even the wilton type melts or the white bark for melting. It just doesn't melt very thinly. I also agree that the new microwaves will heat too hot too quickly. I melted stuff in my old microwave without incident, but my new one is just too hot. Add the pyrex bowl and there's a recipe for disaster, ask me. Sigh. Readinglady was kind enough to send me her Farberware double boiler, I don't think I've ever owned one. I use it for white chocolate, because it's so finicky, and it works as well as anything. So, Linnea, you are definitely not alone with this. Annie

Annie, bless you for so generously sharing! I've got a crunchy recipe I do love, but not a divinely thick and chewy recipe, and I could tell yours were! Thank you for the extra notes - always helpful!!!

These sound really good and my husband loves lemon anything so I will make these and gain a couple of pounds eating them. I'll use dried cranberries but plump them in some warm water for a few minutes. I do have a question = I'm assuming I should use a brick of cream cheese rather than the soft tub? but that low fat brick would be ok?