Bake for 10 minutes, or until golden, rest them for a couple of minutes before lifting them off the tray onto a rack to cool. Repeat with the remaining mixture.
This method for caramelising white chocolate works best with a high cocoa butter white chocolate. You can still caramelise white chocolate with lower cocoa butter by baking it, but don’t stir it as it doesn’t melt evenly. Check the chunks as the outsides remain chalky but they will change colour to dark golden inside.