White Chocolate Toffee – a delicious recipe with Butter, Brown Sugar, Milk, Crackers, fluid White Chocolate, Pecans. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425u00b0F. Line a 15x10 inch jelly roll pan with aluminum foil. Set aside.
2
In a sauce pan, combine butter and sugar. Bring to boil over medium heat. Let mixture boil for 2 minutes. Remove from heat and stir in condensed milk until mixture is well blended.
3
Pour over crackers and bake for 10 minutes. Remove from oven and sprinkle white chocolate over toffee. Let sit for a minute and spread chocolate with an offset spatula until chocolate covers the toffee. Sprinkle with pecans and cranberries.
4
Let cool completely before breaking into pieces. Store in an airtight container. Toffee will stay good for about 5 days.
5
Recipe adapted from Taste of the South.
1097
kcal
Calories
82
g
Fat
89
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Butter, 1 cup Brown Sugar, 1 can (14 Oz. Size) Sweetened Condensed Milk, 54 whole Saltine Crackers, and more.
Yes, White Chocolate Toffee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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