White Chocolate Toffee Recipes

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SNOWMAN WHITE CHOCOLATE TOFFEE CHEESE BALL



Snowman White Chocolate Toffee Cheese Ball image

This White Chocolate Toffee Cheese Ball is an easy, no bake dessert that's perfect for any season! Shaped into a snowman, it makes a great addition to a holiday table. Easy to make ahead and freezer friendly!

Provided by Ashley Fehr

Categories     Dessert

Time 45m

Number Of Ingredients 10

16 oz regular cream cheese (2 packages or 500g, room temperature)
1/2 cup butter (softened)
1 cup white chocolate chips
4 tablespoons cream
3/4 cup loosely packed brown sugar
3/4 cup powdered icing sugar
1/2 cup toffee bits
1/2 cup finely chopped (salted peanuts)
1 1/2 cups shredded coconut
Garnish: chocolate chips (long red licorice, orange gummy candy, and a chocolate cookie)

Steps:

  • With an electric mixer, beat cream cheese and butter until smooth. Add in brown sugar and powdered sugar and beat until smooth.
  • In a medium bowl, combine white chocolate and cream. Microwave on high for 20-30 seconds, then stir. If not completely melted and smooth, microwave again for 15 seconds, stir again until smooth.
  • Add to cream cheese mixture and beat until smooth. Stir in toffee bits and peanuts. Cover with plastic wrap place in the freezer for 1 hour.
  • Lay down two large pieces of plastic wrap and shape a large ball on one, and a small ball on the other. It is easiest to shape into balls once you have wrapped it in the plastic wrap. Place back in the freezer for 1 hour.
  • Remove from the plastic wrap and roll in the coconut to coat all sides. Place on serving plate, one ball next to the other as pictured.
  • Garnish with chocolate chips, licorice, gummies and cookie as pictured if desired. Serve with graham crackers, cookies, and fruit.

Nutrition Facts : Calories 162 kcal, Carbohydrate 17 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 121 mg, Sugar 16 g, ServingSize 1 serving

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 ALMOND TOFFEE



White Chocolate Almond Toffee image

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

Provided by JoliePie

Categories     Candy

Time 1h10m

Yield 2 1/4 lbs, 10 serving(s)

Number Of Ingredients 5

1 cup unsalted butter, cut up
1 1/2 cups granulated sugar
1 tablespoon light corn syrup
1 cup finely chopped almonds
12 ounces white chocolate chips

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.

Nutrition Facts : Calories 550.9, Fat 36.6, SaturatedFat 18.8, Cholesterol 53.6, Sodium 81.3, Carbohydrate 54.5, Fiber 1.6, Sugar 51.4, Protein 5.2

WHITE CHOCOLATE COFFEE TOFFEE



White Chocolate Coffee Toffee image

Super-easy and yummy toffee. I make mine during the holidays for unexpected guests or as a hostess gift. If you can't find plain toffee bits, go ahead and use the chocolate-covered for both toffee needs below.

Provided by Melanie Arsenault

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h15m

Yield 12

Number Of Ingredients 4

8 ounces white chocolate, chopped
½ cup toffee baking bits
⅓ cup chocolate-covered toffee bits, or more to taste
2 teaspoons finely ground coffee beans

Steps:

  • Butter a baking sheet and line the baking sheet with waxed paper.
  • Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in toffee bits, chocolate-covered toffee bits, and coffee. Remove from heat and spread into prepared baking dish. Refrigerate until hardened, about 1 hour; break into pieces.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 12 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 97.8 mg, Sugar 15 g

WHITE CHOCOLATE TOFFEE PECAN BARK



White Chocolate Toffee Pecan Bark image

A melt in your mouth candy with crunchy toffee bits and toasted pecans.

Number Of Ingredients 4

1 pound vanilla flavor candy coating
6 ounces white baking chocolate, chopped
1 cup toasted pecans, divided
1 cup toffee pieces, divided

Steps:

  • Line a baking sheet (10 x 13) with foil; set aside. Add chopped white baking chocolate on top of the vanilla candy coating. Heat (in the microwave) 1 minute, stir and heat an additional 45 seconds. Stir until smooth. Stir in ½ cup toasted pecans and ½ cup toffee pieces. Pour into prepared pan. Spread evenly to the edges. Sprinkle with remaining ½ cup toasted pecans and ½ cup toffee pieces. Press lightly into the bark. Place in the refrigerator 30 minutes or until firm OR leave on the counter to come to room temperature for several hours. Use the foil to lift bark out of the pan. Carefully peel off foil and break into pieces.

WHITE CHOCOLATE TOFFEE



White Chocolate Toffee image

"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.

Provided by Ina Garten

Categories     dessert

Time 2h45m

Yield 25 to 30 pieces of toffee

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, plus extra for greasing the pan
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon kosher salt
12 ounces good white chocolate, such as Callebaut, roughly chopped
1/2 cup salted, roasted cashews
1/2 cup shelled, salted, roasted pistachios
1/2 cup crystallized ginger (not in syrup), 1/4-inch diced (3 ounces)
1/2 cup dried cranberries
Fleur de sel

Steps:

  • Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
  • Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.

TRADITIONAL ENGLISH TOFFEE



Traditional English Toffee image

English toffee is a classic candy recipe. Learn how to make this buttery toffee at home. It's delicious on its own or covered in chocolate and nuts.

Provided by Elizabeth LaBau

Categories     Dessert     Cookies & Candy     Candy

Time 2h15m

Yield 32

Number Of Ingredients 7

3/4 cup almonds (whole)
1 pound/2 cups butter (unsalted)
18 2/3 ounces/2 2/3 cups granulated sugar
1/3 cup water
1/4 cup light corn syrup
1/2 teaspoon salt
1 pound chocolate (semi-sweet or bittersweet)

Steps:

  • Gather the ingredients. Preheat oven to 325 F.
  • Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool to room temperature.
  • Chop the toasted nuts finely with a knife or food processor .
  • Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
  • Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
  • Continue to cook the candy, stirring frequently, until it reaches 300 F, and begins to caramelize-about 20 to 30 minutes. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.
  • Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
  • Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
  • To dip the toffee in chocolate, begin by melting the chocolate . Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
  • Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts.
  • Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately.

Nutrition Facts : Calories 261 kcal, Carbohydrate 28 g, Cholesterol 30 mg, Fiber 1 g, Protein 1 g, SaturatedFat 10 g, Sodium 54 mg, Sugar 27 g, Fat 17 g, ServingSize 3 lbs. toffee (32 servings), UnsaturatedFat 0 g

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