1. Line an 8-inch (20 cm) square or round baking dish with buttered foil, extending foil over edges of pan. Stir white chocolate chips with nuts. Set aside 2 tbsp (30 mL) of the chip mixture; sprinkle remaining over the bottom of the prepared pan.
2. Combine butter, sugar and corn syrup in a medium, heavy saucepan. Set over low heat and cook, stirring constantly until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly until mixture boils. Cook, stirring, for 15 minutes or until mixture turns a light caramel colour.
3. Immediately, pour mixture over the chip mixture, spreading evenly. Sprinkle reserved chip mixture over the surface; cool slightly. Chill until white chocolate chips are firm. Remove from the pan; peel off foil. Break into pieces. Store, tightly covered, in a cool, dry place. Makes 1 lb (500 g) candy.
Variation: Dark Chocolate and Macadamia Toffee Crunch: Substitute 1 cup (250 mL) CHIPITS Dark Chocolate Chips for the white chocolate chips.
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