White Chocolate Toffee Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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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