White Chocolate Toffee Recipes

Steps:

• Place crackers in a single layer in a foil-lined 15x10x1-in. baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers., Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. , In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.

Steps:

• 1. In a large bowl, combine wet ingredients.
• 2. In a medium-size bowl, combine dry ingredients.
• 3. Add 1/3 of dry ingredients to wet ingredients and thoroughly mix. Continue to add dry ingredients in 1/3 increments until all ingredients are combine.
• 4. Add in white chocolate chips and toffee bits. The dough is a bit dry so I use my hands to combine these ingredients into the dough.
• 5. Cover bowl with plastic wrap or wrap dough in plastic wrap.
• 6. Chill the dough in the refrigerator for 2 to 24 hours before baking.
• 7. I used a 1 1/2 inch cookie scoop to scoop out the dough and put them on your parchment paper-lined cookie sheet.
• 8. Bake at 375 degrees for 9-11 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
• Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift together flour, cocoa powder, baking soda, and salt.
• Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
• Repeat Steps 4 and 5 to bake remaining batches.

Steps:

• Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
• Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
• Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
• Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
• Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
• Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.