1 (19 hour) can white chocolate milk chocolate
1 (1 ounce) package white chocolate peanut butter chocolate
2 cups confectioners' sugar
In a large glass or metal bowl, beat batter until smooth. Keep stirring until just thickened, then pour into cookie sheet.
Bake 1 1/2 hours in the preheated oven, or until centers of the loaves are just beginning to pull away from the side. Refrigerate during the overnight portion, which serves to keep the laces from sticking to the cookie. Allow cookies to cool even before transferring to a metal bowl and to further keep from sticking to wire racks.