If I had a roll of yellow CAUTION tape at home I would have wrapped up the white chocolate chips I had a few nights ago. (I would also use it to wrap up dark chocolate chips, granola and almonds) because around those things I can’t control myself and I just keep grazing. It doesn’t seem like much when you are only grabbing three or four white chocolate chips at a time, but when you realize half the bag is almost gone all those chips add up!

I decided I had to bake with the white chocolate on hand because I can control myself with cakes and enjoy a piece, rather than mindlessly grabbing at the white chocolate all evening until its gone.

These bars were tasty but I think adding white chocolate chips to the batter would have taken them up a notch. I was hoping for the cake to have more of a white chocolate taste but the finished squares with white chocolate on top tasted pretty darn good (a lot better than the plain white chocolate chips!)

White Chocolate & Apricot Squares
Yields: 12 bars

1/2 cup butter
6 oz white chocolate, chopped
4 eggs
1/2 cup superfine sugar
1 1/4 cup AP flour
1 tsp baking powder
pinch of salt
1/2 cup dried apricots, chopped
3 oz white chocolate, optional

Preheat oven to 350 degrees

1. Grease a 9 inch square cake pan. Line base with parchment.
2. Melt the butter and chocolate in a double boiler. Stir until smooth and glossy. Let the mixture cool slightly.
3. Beat the eggs and superfine sugar into the butter and chocolate mixture until well combined.
4. Combine dry ingredients and fold in batter.
5. Pour the mixture into the prepared cake pan and bake for 25 – 30 minutes.
6. When the cake is completely cooled turn it out and slice into bars or squares. Warm up the remaining white chocolate in a double broiled and splatter on top of the bars after cutting.
inspired by Fantastic Food: Chocolate and Baking