Almond bark? It's my dad's favourite thing ever.

white chocolate fondue, with chunks of strawberries, pieces of the cookies and brownies to dunk into the pot of heaven. White chocolate covered pretzels, white chocolate sauce to give as a gift, white chocolate shavings over coconut cake...

White chocolate makes for THE BEST cream cheese frosting ever. It's really easy too, but you would have to find something (other than your finger) to put it on. It's fabulous on red velvet, spice , lemon, & carrot cake, to name a few:

http://thepassionfruits.com/?p=729

What about Martha's Chocolate-Peppermint Cookies? Tasty. And it takes a good about of white chocolate to coat them.

Ottolenghi's white chocolate and blueberry cookies:
http://www.donutstodelirium.com/2010/04/ottolenghi-white-chocolate-blueberry-cookies/

These white chocolate cardamom truffles I made were really awesome:
http://www.donutstodelirium.com/2010/10/white-chocolate-cardamom-truffles/

I made this cranberry white chocolate cornmeal biscotti once, and it was to great.

http://www.seriouseats.com/recipes/2010/11/cornmeal-biscotti-with-cranberries-and-white-chocolate-chunks-recipe.html

White chocolate and Nutella fudge :) http://www.confessionsofachocoholic.com/chocolate/mini-blackberry-fudge-squares

Here is another cranberry white choc biscotti recipe that is AMAZING! It started out as a Christmas cookie, but my family/friends now request them all year long. I chop the white choc and add it to the batter (instead of drizzling). I also reduce the sugar to 1c. They freeze really well too. http://www.epicurious.com/recipes/food/views/Dried-Cranberry-and-White-Chocolate-Biscotti-5817

Around Christmas I always see white chocolate peppermint bark. You could save it a little while and then make a bunch for gifting.

Jeni's Ice Creams has a great-looking recipe for a caramelized white chocolate topping for ice cream, and I think it's used in one of the recipes that would be yummy in the fall or winter (something like banana with caramelized white chocolate freckles?).

I recently made some Dark and White Chocolate Chunk Cookies with Cranberries; they were a huge hit with the coworkers.

Lucky you! Every year before Christmas I make a huge batch of "White Trash." It is SO ADDICTIVE, and people are always happy to eat it when I bring it to holiday events. It also holds up well for days on end. It's basically a party mix with different kinds of Chex, pretzels, M&Ms and nuts all coated in melted white chocolate that then hardens and sticks it all together in delicious little chunks. This is basically the recipe I've used for ages: http://www.food.com/recipe/alton-browns-white-trash-226723

Ocean's Spray has a great Craisin & white chocolate cookie recipe on it's bag. My best friend sent them in a Xmas care package one year and they lasted about 10 minutes after opening. I'm sure you can go to the website and get the cookie recipe.

if you make a regular yellow or white cake (i always use mark bittman's recipe) and sprinkle white chocolate chunks on top before it goes in the oven, the chips will melt to the bottom and create an amazing caramelized golden crust - makes for an amazing layer cake and doesnt have too much of a white-chocolate taste. then you can cover the cake with a white chocolate frosting - melt 4 oz of white chocolat w 1/4 c heavy cream, then stir in another 1/3 c of heavy cream and 2 1/2 cups of powdered sugar and a pinch of salt.
it's the ultimate birthday cake.

White chocolate and pistachio cookies: http://simplyrecipes.com/recipes/pistachio_white_chocolate_chip_cookies/

White chocolate lime cookies
http://www.evilshenanigans.com/2009/03/white-chocolate-lime-cookies/

Cookies and cream breakaway: http://www.bakersroyale.com/fast-and-easy/cookies-and-cream-oreo-breakaway/

Some more:
http://www.twopeasandtheirpod.com/triple-chocolate-oreo-chunk-cookies/

http://www.twopeasandtheirpod.com/coconut-white-chocolate-chunk-cookies/

http://www.twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/

Similar to LizLemonn's "White Trash" mix above, I have a party mix that is awful (good) & addictive, great for tailgating, etc: Corn Pops cereal, Fritos, popcorn & melted white chocolate drizzled all over (let it harden a bit before digging in).

I've also wanted to try this, just haven't yet:
http://www.designsponge.com/2010/04/in-the-kitchen-with-trish-deseines-white-chocolate-soup.html

I'm honestly not a huge white chocolate fan, but I do find that it makes a fantastic peppermint ganache. Melt it into some heavy cream as you would a normal ganache, then stir in peppermint extract, a few drops at a time (this stuff is strong!) to taste.

The peppermint ganache works beautifully layered or swirled with dark chocolate ganache over brownies or chocolate cake for a "grasshopper" effect.

It won't use up large amounts, but if you're making pies (thanksgiving is coming I guess?), you can use white chocolate to keep a pre-baked shell (like what you would use for a cream or pudding-based pie) crunchy and flaky by painting melted white chocolate over the inside and letting it harden before you pour in the filling. Seems like a little thing, but it makes a HUGE difference in terms of texture and flavor.

Peppermint bark, fondue, dipped fruit,and chocolate-covered pretzels are all big yeses from me. I agree it is super good to make a nice, even, stable ganache or mousse-style icing; I've also had it used well mixed into cheesecake. You can also go with the classic white chocolate-macadamia combo for cookies or nut clusters, especially good if you add some crystallized ginger to the mix.

Since you probably don't want your house full of all cookies all the time (or want it, but probably shouldn't have it?? That might just be me) recall the suggestion a few weeks ago about how well many cookies freeze and get started on your Christmas gift-giving baking. Only my mom would caution you to PLEASE store all the different kinds of cookies in different bags in the freezer instead of like, a mix of cookies you're planning to give all to the same person, cause she is adamant that the cookies start to taste like each other and that this is the worst thing ever.

Personally, I would use it for breakfast. Maybe with a hammer and chisel for making bite-sized pieces. Also good for snacks.

I'm thinking the fondue might be good to do with the last chunk, as after that everyone might be tired of it. Except for me.

how about pretzels dipped in white chocolate? i think white chocolate is a tad too sweet, and so it goes very well with salty things.

At a restaurant I used to work at we would make something like nut clusters but with white chocolate and dried sour cherries/cranberries.

I also like to add white chocolate to lemon or lime curd (just stir it into the hot freshly made curd and it will melt)--gives it a nice richness and subtle white chocolate flavor great as a cake filling or topping.

White chocolate buttercream, white chocolate hot "cocoa", white chocolate chunk cookies with macadamia nuts, use it to write on cakes...

Oh dear, I made the most amazing icecream from David Leibovitz's book "Ready for dessert". It's white chocolate ginger with dark chocolate covered peanuts. If I had a 15 lbs. block of white chocolate I would be making vats of the stuff!

"Ritz Dipz" are a family favorite, and easy to make: Two Ritz crackers, with peanut butter in-between, dipped in melted white chocolate or almond bark. Sprinkle some chopped dry roasted peanuts on the top and you are done. Stand back so you don't get trampled. These will keep for several weeks, theoretically. I've never had them last that long!

How to make: a scant tablespoon of smooth peanut butter between two Ritz crackers. Four sleeves of crackers, to about 14 oz of peanut butter (about half of the 28 oz JIF) and 2 pounds of melted almond bark or white chocolate. Chopped dry roasted peanuts to sprinkle on top and gently press into the soft chocolate. I use a two-tined meat fork to turn and lift the Ritz Dip out of the hot melted chocolate and set it to rest on a sheet of waxed paper. Immediately press 1/2 teaspoon of chopped dry roasted peanuts on the top.

Makes about 75 sets, with a bit of melted chocolate left over. I dip small pretzels in the remainder. My family prefers smooth peanut butter with chopped nuts on top (which looks fancier) but you can use crunchy peanut butter on the inside instead.

I have made these with chocolate/chocolate, but they are not nearly as good as the white chocolate ones, which are insanely good. And this is a good project if you have little hands that want to help.

Chunk it up and give it as gifts:)

Christina Tosi of Momofuku Milk Bar uses white chocolate in her recipe for Blueberry and Cream cookies (the milk crumbs component of it)...but only in the one posted at Martha Stewart and for some reason, not in the one posted over at Bon Appetit. I've been wanting to try it but haven't yet due to lack of white chocolate in my pantry, a problem you don't have!
Momofuku Milk Bar Blueberry and Cream Cookies

And I also second the caramelized white chocolate freckles from Jeni's. Those sound amazing and if it's like any of her other recipes, sure to turn out delicious.

white hot chocolate!

These cranberry/white chocolate "brownies" are completely amazing, served either warm or cold. http://www.bhg.com/recipe/bars/white-chocolate-and-cranberry-bars/
if you make these, be sure to line the pan with foil as recommended. It makes a big difference getting these out of the pan. I hope if you try these you love them as much as I do! I don't have a honking bar of wht choc so I just use wht choc chips and they come out great.