White Chocolate and Macadamia Toffee Crunch Recipe
CHIPITS White Chocolate Chips (250 mL)
chopped macadamia nuts (125 mL)
butter (175 mL)
granulated sugar (175 mL)
light corn syrup (45 mL)
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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