Double White Chocolate Chip Bars

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When you think of February, you probably think of Valentines Day.  Fair enough.  But you know what I think of?  I think of snow (and Syracuse basketball).  It’s the Central New Yorker in me.

So, about the snow thing.  If, in my mind, February is all about snow, and snow is white, then it would only make sense that February is White Chocolate Chip month, right?!

So there we have it, I hereby declare February as White Chocolate Chip Month

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To celebrate, I have some double white chocolate chip bars for you. 

In five syllables: Dense. Chewy. Slight crunch. 

You might remember seeing these bars in this post a couple months back.  I was planning to enter them in a contest, but the holidays got the best of me and I missed the deadline! 

Double White Chocolate Chip Bars

Makes about 16 bars

  • 1 12 oz. package white chocolate chips
  • 1/4 cup butter
  • 1 14 oz. can sweetened condensed milk
  • 1 tsp. vanilla or rum extract
  • 1 ⅔ cup flour
  • 1 cup white chocolate chips
  • 1 cup banana chips, chopped

Heat oven to 350 degrees F.  Line a 9-inch square baking pan with parchment paper.

In a medium saucepan, melt white chocolate chips and butter over medium-low heat, stirring constantly, until smooth. 

Remove from heat and stir in condensed milk until smooth.  Stir in vanilla and flour.  Fold in white chocolate chips and banana chips until mixed.

Spread into pan and bake about 22 to 24 minutes until golden brown.  Allow to cool completely before cutting into bars.

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