I'm making funny cookies for a friend. They're no-bake refrigerator cookies made with (get this) Capt Crunch cereal, peanut butter, nuts and the aforementioned "chocolate". The recipe specifically states the brand of white chocolate chips (yucky fako). Is there any reason NOT to substitute good white chocolate like Ghirardelli? My one concern is that the chocolate is what holds the cookies together and perhaps the fake stuff cools harder after melting. The brand specified in the recipe contains sugar, nonfat milk, partially hydrogenated vegetable oil, palm kernel oil, cornstarch, artificial flavor, salt and lecithin. Not so much as a molecule of cocoa butter.
EDIT: As it turns out, I have a half bag of the yucky-fakos. I can't remember or imagine why, but there they are! I feel an experiment coming on. I'm going to divide the recipe into thirds. One-third will only contain the "Creamy Vanilla Premier White Chips (el fako)", one-third will be made entirely with Ghirardelli White Baking Chocolate [bar], the final third will be half and half. I'll make them tonight and report the results!