I wish you would do a blog about how to melt white chocolate and butterscotch chips. I have had no luck with either. A recent biscotti recipe suggested melting white chocolate chips and dipping the finished cookies. Several years ago melted butterscotch chips were used in a recipe. Both times I tried using the microwave at a low power setting. The chips softened a bit and then a 'hot spot' developed in the middle and discolored (started to burn?). Further short nuke times only made it all worse. I tried putting the dish over simmering water on the stove with no results other than enough softening to make a mashed up glob no matter how long I left it. I've never had this problem with regular semisweet or bittersweet chocolate. It's time for a KAF tutorial!!! Please.

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