White Chocolate Toffee Recipes

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HEAVENLY WHITE CHOCOLATE TOFFEE BARS



Heavenly White Chocolate Toffee Bars image

White on white toppings make these sweet sensations an easy dessert to dress up for a special occasion, or simply for sinfully sumptious snacking!!

Provided by Chef mariajane

Categories     Bar Cookie

Time 40m

Yield 36 bars

Number Of Ingredients 7

1 (225 g) package white chocolate chips
1 cup sweetened coconut, flaked
1/2 cup sliced almonds, toasted
1 (200 g) package toffee pieces, divided
2 cups graham cracker crumbs
3/4 cup butter, melted
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)

Steps:

  • Preheat oven to 350°F Line a 9x13-inch baking dish with parchment paper, overlapping the two longer sides for easy removal.
  • Combine white chocolate chips, coconut, almonds and 1/2 cup toffee bits. Reserve.
  • Mix graham cracker crumbs and remaining toffee bits with butter; press into prepared baking dish.
  • Pour Eagle Brand evenly over crumbs.
  • Sprinkle with white chocolate chip mixture; press down firmly.
  • Bake in preheated oven for 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars.
  • TIPS: Substitute white chocolate chips with 1 cup semi-sweet or milk chocolate chips.

Nutrition Facts : Calories 166.9, Fat 10.3, SaturatedFat 6, Cholesterol 17.5, Sodium 96.9, Carbohydrate 17.5, Fiber 0.4, Sugar 15, Protein 2

WHITE CHOCOLATE MACADAMIA TOFFEE



White Chocolate Macadamia Toffee image

Make and share this White Chocolate Macadamia Toffee recipe from Food.com.

Provided by HDMac

Categories     Candy

Time 35m

Yield 1 1/2 lbs.

Number Of Ingredients 7

1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 teaspoon vanilla
1 1/2 cups white chocolate chips
1/2 cup chopped macadamia nuts, toasted

Steps:

  • Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
  • Butter the sides of a heavy 2-quart saucepan.
  • Melt the 1 cup butter in saucepan.
  • Add sugar, the water, and corn syrup.
  • Cook and stir over medium high heat until mixture boils.
  • Clip a candy thermometer to side of pan.
  • Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
  • (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
  • to prevent scorching.
  • Remove pan from heat; remove thermometer.
  • Stir in vanilla.
  • Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
  • (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
  • Sprinkle with white baking pieces.
  • Let stand for 1 to 2 minutes.
  • When baking pieces are soft, spread over candy.
  • Sprinkle with nuts, pressing lightly into melted white chocolate.
  • Chill in the refrigerator about 20 minutes or until firm.
  • Use foil to lift candy out of pan.
  • Break candy into pieces about 2 inches in size.
  • Store candy in a tightly covered container in the refrigerator for up to 3 weeks.

WHITE CHOCOLATE COFFEE



White Chocolate Coffee image

I made this beautifully layered coffee drink in my Ninja Coffee Bar®. You can also achieve the same effect by slowly pouring the froth over the coffee.

Provided by Yoly

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 4

½ cup unsweetened almond milk
1 packet stevia sweetener (such as Truvia®)
2 tablespoons sugar-free white chocolate-flavored syrup (such as Torani®)
1 cup brewed coffee

Steps:

  • Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
  • Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.

Nutrition Facts : Calories 35.3 calories, Carbohydrate 5.2 g, Fat 1.4 g, Fiber 0.5 g, Protein 0.8 g, Sodium 89.7 mg, Sugar 3.7 g

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