Is there any reason to use fake white chocolate chips instead of the good stuff?
Here we are, three months after the experiment, I'm finally getting around to writing it up! The fact is, the results are not very exciting. 



Straight from the fridge, the three cookies (made with all Ghirardelli white chocolate, all fake white chocolate chips and a half and half mixture) were indistinguishable. At room temperature the all Ghirardelli cookie had a very minor negative. It slightly melted in the hand as you held it to eat, a vaguely unpleasant feeling. The other cookies did not melt in the hand, but tasted the same.

So, for simple no bake applications like this, there is no reason to spend the extra money for "real" white chocolate, the fake stuff is just as good and may even be slightly better.