Tag Archives: candy

Almond Joy Poke Cake

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I used to wonder where I got such a passion for food from. It consumes my daily thoughts, and when I am upset, food is the source of comfort I go straight to. But lately, I’ve realized it’s obvious where my obsession stems from: Mother Cookie. Like mother, like daughter, right?

You see, last week was a stressful one here in the Smart Cookie household. When Mother Cookie was having a particularly rough day, she slouched over to me and asked,

“Can I have some of your Almond Joy Poke Cake, or were you saving it for something?”

I looked up and replied,

“Have as much as you want.”

“I’m going to stick my whole freakin’ face in it,” she declared and trotted off.

That’s my mom!

Mother Cookie knows the healing powers of food, and after a hard day, she wasn’t afraid to embrace a big old pan of my Almond Joy Poke Cake. Considering that cake has “joy” in its name, it should come as no surprise that it has unparalleled mood-lifting powers in every heavenly bite.

Continue reading →

Double Milky Way Cake Bars

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A while back, I crafted what I consider to be heaven’s nectar: Milky Way Ganache. It was beautiful in its simplicity: my favorite candy bar melted together with heavy cream to create a satiny, rich sauce like no other. After I shamefully ate way too many sinful spoonfuls, and the chocolate-caramel bliss was gone, I never could get it out of my mind. I needed an excuse to make it again.

Since I am head-over-heels in love with ooey-gooey Milky Ways, I was more than happy to dream up another treat that featured them. What I have for you today is every Milky Way lover’s dream, the ultimate goo-rific chocolate experience that will satisfy every Milky Way-loving bone in your body.

I’m getting chills just thinking about them. Continue reading →

Triple Peanut Butter Crunch Clusters

 

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My best ideas wallop me in the head like a fastball.

I was just looking in my pantry for a snack, gazing at box of Peanut Butter Cheerios, when suddenly my eyes fell to the bag of peanut butter baking chips, and WHAM. Idea formed; awesome recipe born.

My Triple Peanut Butter Crunch Clusters came together effortlessly as each necessary ingredient seemed to illuminate in my pantry and announce its presence. My pleasure was like a mad scientist’s when discovering something devilishly brilliant; picture me with a hunched back, tapping my curled fingers together with a sly grin spreading across my face, and saying, “Eeeexcellent.”

Now, erase that image from your mind because that is disturbing, and no one should have to see that.

These Triple Peanut Butter Crunch Clusters are more than excellent; in fact, you won’t believe how deliciously addicting each peanut butter-packed cluster is. I brought them into work, and my co-workers raved, one of them claiming he could eat every last cluster all by himself.DSC_1512-2

You wouldn’t think something so simple could be so delicious, but that’s the beauty here. This is a no-bake treat, requiring just 4 ingredients, but the end product is amazing. We’ve got not one, not two, but three levels of peanut butter power here: crunchy, salty Peanut Butter Cheerios, sweet peanut butter chips, and of course, pure smooth peanut butter. Combine that with white chocolate to create a crunchy, creamy treat that’ll satisfy the fiercest of snack cravings.  It’s a great change from the same old chocolate candy. Plus, they’re considerably better for you.

You can whip up a batch of these dangerously tasty clusters in no-time, and you only need one bowl to do it. I implore you to see if your taste-testers can guess all three peanut butter components. My co-workers were stumped!

What are you waiting for? Go get your peanut butter on!

A Few Tips Before You Get Cooking:

  1. Use chocolate chips instead of white chocolate chips to create Chocolate-Peanut Butter Clusters.
  2. If you can’t find Peanut Butter Cheerios, Peanut Butter Cap’n Crunch would be delicious.
  3. Make these festive and seasonal by dawning them with colorful sprinkles that coordinate with a holiday, like green & red for Christmas or pastel colors for Easter.
  4. You must melt the chocolate and peanut butter in intervals or it will burn.DSC_1531-2

Triple Peanut Butter Crunch Clusters
By The Smart Cookie Cook

Yield – about 2 dozen

Ingredients:

  • 1 bag Reese’s Peanut Butter Chips
  • 1 ¼ cups white chocolate chips
  • ¼ cup creamy peanut butter
  • 2 cups Peanut Butter Cheerios

Directions:

  1. Line two cupcake tins with cupcake liners. Set aside.
  2. In a large microwave-safe bowl, cook the peanut butter chips, white chocolate, and peanut butter on high in the microwave for 25-second intervals, stirring well in between. It should only take about 4 intervals to be able to stir it smooth.
  3. Fold in Cheerios until evenly distributed. Drop generous tablespoons into prepared cupcake tins. Chill in fridge until completely set, about 30 minutes. Store in fridge in an air-tight container.

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Two-Bite Red Velvet Candy Cakes

 

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Do you want to know why these Two-Bite Red Velvet Candy Cakes exist? Because I can be an absent-minded idiot sometimes. Let’s not sugarcoat it; you’ve got to be a fool to do some of the things I do. You see, I went to make my Chewy Red Velvet Bars with Whipped Cream Frosting the other day, and I knew exactly how to make them: ignore the boxed directions; beat in a stick of butter and two eggs instead. So what did I do? I completely ejected that from my mind and poured the cup or so of water called for in the box directions onto my cake batter.

Bars = ruined.

So my marvelous Mother Cookie was kind enough to go buy me another box of red velvet cake mix for the bars, but I still had that whole bowl of ruined battered that I didn’t want to waste. So I followed through with what I started and baked it into a cake instead.

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Of course, then I needed something to actually do with the cake. Given the ingredients I had on hand, these Two-Bite Red Velvet Hearts were an easy solution. I can’t begin to tell you how incredibly addicting these red velvet devils are, and the fact that they’re bite-sized makes it so easy to inhale a hundred of ‘em. They are even better than a box of chocolate, and that means a lot coming from me.

Even with a boxed cake mix, you get a super moist and decadent red velvet cake center that’s perfectly complimented by a smooth white chocolate shell. They remind me of the snack cakes you buy at the grocery store, like the Little Debbie Christmas Tree Cakes I loved so much as a kid. Of course, these are even better because they’re homemade. And you only need a few ingredients to make ‘em.

Don’t disappoint your Valentine this year with boring chocolates when you can give them these candy-cake hybrids instead. They’re really easy to make, but your sweetheart will think you slaved over them. One thing he or she can be sure of is that they were made with love.

A Few Tips Before You Get Cooking:

  1. Although I’d normally scold you for using boxed mix, it’s totally okay here because we’re doctoring it up.
  2. This idea would work for any holiday, with any cake flavor, and any shaped cookie cutter. Get creative!
  3. If you don’t freeze the cake before dipping, you’re going to have a crumbly mess. Trust the recipe, my friends.DSC_1006

Two-Bite Red Velvet Candy Cakes
By The Smart Cookie Cook

Yield – about 2 dozen hearts

Ingredients:

  • 1 9×13 red velvet cake , use your favorite recipe or a boxed mix
  • 3 cups white chocolate chips
  • 3 tbsp. vegetable shortening
  • Red & pink sprinkles

*The cake will be moist and fragile, so freezing it will make it hold up better to the chocolate.

Directions:

  1. Use a large bread knife to slice off just the domed top of the cake. Discard or snack on the scraps. Next, slice the cake lengthwise into two even layers, like you’re making it into a sandwich. Carefully separate the two layers. Freeze the cakes until firm, about 1 hour.
  2. Set up your work station: Place one layer of cake on a cutting board and line a baking sheet or cooling rack with wax paper or parchment paper. Use a small heart-shaped cookie cutter, no bigger than 2-inches in diameter, to cut hearts out of the two cake layers. Be gentle.
  3. Place the chocolate and shortening in a large microwave-safe bowl. Microwave on high for 30 second intervals, stirring well in between. This should only take about 4 intervals to be able to stir it smooth as long as you stir in between each interval.
  4. Gently dip the red velvet hearts into the chocolate, letting it coat the sides. Let excess drip off and transfer to the prepared baking sheet or rack. If you don’t get all the sides completely coated during the dip, just use a spoon to drizzle more chocolate on. Immediately sprinkle on sprinkles after dipping each one, before the chocolate has a chance to set.  Repeat with remaining hearts.
  5. Store in an air-tight container in the fridge and allow to set completely.DSC_0986

Nilla Wafer Truffles

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Now that I finally own a big-girl food processor, I feel the need to process everything. It started with that wonderful White Chocolate Almond Butter last week, and now I’m on a roll. Filling for veggie burgers? Into the processor. Ingredients for a sauce? Toss ‘em in! Socks? Why the heck not?

Alright, don’t worry; I haven’t actually thrown socks into the food processor (yet). But I was intrigued by the idea of making cookie butter, which is just like nut butter, only made with cookies instead of nuts. Biscoff spread, made form Biscoff cookies, is the most obvious example. I wanted to make a butter out of classic Nilla Wafers, an extremely underrated cookie in my opinion.

For an extra bit of sweet indulgence, I added some smooth and creamy white chocolate. The end result tasted like candy or frosting; too good to just spread on bread (not that I’d be against it, though). There was so much I could do with it: top pound cake or brownies, dip strawberries in it, or just eat it with a spoon. In the end, I opted to make it into super easy Nilla Wafer Truffles.DSC_0063

All you’ve got to do to make these is chill the “butter” enough to be able to roll it into balls. Then, most truffles need to be coated in something, whether it be powdered sugar, cocoa powder, or more chocolate, so I opted with rolling the truffles in dusting of cinnamon-sugar, a flavor that perfectly complements the creamy blend of white chocolate and Nilla wafers underneath.

What you wind up with tastes like if a snickerdoodle and a white chocolate truffle had a baby; it’s creamy and candy-like, but you get that cookie aspect as well, plus the coating of cinnamon. You cannot possibly imagine how heavenly these are until you’ve tried them. And considering how simple they are to make, you’ve got no excuse not to!

A Few Tips Before You Get Cooking:

  1. Biscoff cookies would work here as well.
  2. The dusting of cinnamon-sugar is optional. And if you’re looking for a substitute, try shredded coconut, chopped nuts, or powdered sugar.
  3. These babies make a great gift.
  4. Your kids will love making these with you. They’re easy, so kids can help out, and they’ll enjoy using one of their favorite snacks, Nilla Wafers.DSC_0126

Nilla Wafer Truffles
By The Smart Cookie Cook

Yield – about 1 dozen truffles

Ingredients:

  • 2 cups Nilla Wafers
  • ½ cup white chocolate chips
  • 2 tbsp. vegetable or canola oil
  • Dash salt
  • Cinnamon-sugar, for dusting

Directions:

  1. In a food processor, process Nilla Wafers until they resemble a fine crumb. Add chips and salt. Stream in oil, pulsing, until it starts to combine. Continue to process until completely smooth, resembling the texture of peanut butter.
  2. Pour some cinnamon-sugar into a shallow bowl. Transfer mixture to a bowl and place in fridge until it firms up, about 15 minutes. Roll mixture into balls. The heat in your hands will soften them enough to roll. Immediately after rolling, before the outside of the truffle sets again, roll in the cinnamon-sugar to completely coat the outside. Set in a container lined with waxed paper and container with remaining mixture. Store in the air-tight container in the fridge. Let them come to room temperature before eating, or enjoy them straight out of the fridge.DSC_0119

Milky Way Ganache over Pound Cake

Oh lord, I love me some Milky Ways.

It’s caramel and chocolate; how could you go wrong? For as long as I can remember, Milky Ways have been one of my favorite classic candy bars. I had a history teacher in high school who handed out candy to his students like a drug deal. It was hush-hush, and if you were a regular, words weren’t required. He’d slip you your candy of choice silently, and that was that. I always asked for a Milky Way, and after a little time, he’d hand one over to me without asking. Even though he had just about every candy in his arsenal, I never desired any other but the gooey-good Milky Way.

After Halloween, I was left with a surplus of Milky Ways. You might see no problem with this, but my waistline sure did. So, I needed something to make with them so they’d be out of my sight for good. This logic is not very sound though, because then I just wind up eating gobs of whatever it is I decide to make instead, as was the case with this Milky Way Ganache.

I made it to top my moist and buttery Classic Pound Cake from yesterday’s post. Really though, I didn’t even need the pound cake because that Milky Way Ganache was so slap-your-mama good that I could’ve eaten it with a spoon alone.

Which I did anyway.

This is ooey gooey heaven, rich and viscous goodness. You feel the urge to stick your face in it despite the fact that six showers wouldn’t be enough to get rid of the stickiness. You get all the wonderful chocolate-caramel Milky Way flavor you know & love in the form of a smooth and thick sauce that you’ll want to slurp right up like soup.

You only need two ingredients and 10 minutes to churn out some Milky Way Ganache of your own, then drown a slice of moist and buttery pound cake in. The cake as well is a super simple recipe that yields heavenly results. But if you’re not feeling the pound cake, there are a million other things to do with the ganache: pour it over ice cream, brownies, any kind of cake, dip fruit in it, and more. In fact, stop back later in the week to see one more thing to do with this luscious liquified Milky Way bliss.

A Few Tips Before You Get Cooking:

  1. Catch my video to see how easy this stuff is to whip up!
  2. This keeps great in the fridge, so you can use it throughout the week on all kinds of treats.
  3. Swirl into homemade ice cream for a Milky Way twist on your favorite ice cream recipe.
  4. This will set up like ganache as it cools, only gooier.
  5. You can pour this over the whole pound cake all at once and let it set up or serve warm over individual slices.

Milky Way Ganache with Pound Cake
By The Smart Cookie Cook

Ingredients:

Directions:

  1. In a medium saucepan over medium heat, continuously stir Milky Ways and cream until the candy starts to melt. Switch to a wire whisk and continue mixing to make sure it doesn’t burn. Let cook until completely smooth. Immediately remove from heat. Let sit for 5 minutes then pour over slices of pound cake and serve warm.
  2. Store in fridge in an air-tight container. Heat in microwave to soften up again before serving.

Homemade 100 Grand Bars (Sort of)

My dad brings 100 Grand Bars to work whenever a department processes 100,000 pounds of product. Don’t ask me what that means, because I don’t know. The details of my father’s job are beyond me. All I know is: bringing those candies in is a classic example of my father’s infamous sense of humor; it’s a cheese-tastic play on words.

One day, I realized how simple it would be to create a homemade version, a better one at that. 100 Grands are tasty, but they’ve got poor-quality caramel and a too-thin layer of chocolate. Smart Cookie can do better, my friends. So, I employed all the classic elements to create my own Homemade 100 Grand Bars.

Well…sort of.

See, I made this delicious thick and rich caramel filling then mixed in Rice Krispies to give it that crispy-crunchy element. The only problem was that the caramel made the Rice Krispies lose some of their crunch. But was this the end of the world? No sir. The Rice Krispies, although lacking in “Krispie,” still added bite, texture, and a little bit of perfectly contrasting saltiness.

One of the women my dad works with said these were “the best candies ever,” so it’s no worse for wear.

I employed super creamy, good-quality dulce de leche for the filling. That gum paste the original bars use pales in comparison. And you know I’ve got a nice thick suit of chocolate armor to hold all that liquid gold in. Is it a carbon-copy of a 100 Grand bar? Nah. Is it better? Hell yes!

A Few Tips Before You Get Cooking:

  1. If you want the Rice Krispies to stay crunchy, try this: leave the krispies out of the filling and freeze it. After you shape it into the logs, roll it in the krispies before covering in chocolate. I don’t know if this will help, but it’s worth a shot!
  2. Use dark chocolate if you prefer.
  3. Dulce de leche can be found either in the foreign food aisle, the baking aisle, or by the hot fudge in your grocery store. If you can’t find it, you can make it homemade.
  4. Regular caramel sauce WILL NOT work. It is too thin.

Homemade Sort-of 100 Grand Bars
By The Smart Cookie Cook

Ingredients:

  • 2 16-oz. jars dulce de leche (2 cups)
  • 1/2 – 1 cup powdered sugar
  • 2 cups Rice Krispies cereal
  • 1/2 tsp. salt
  • 6 4.4-oz. milk chocolate bars, chopped

Directions:

  1. In a medium bowl, whisk together the dulce de leche, 1/2 cup powdered sugar, and salt until well-combined. It should be thick and kind of hard to stir. If it seems thin, add more sugar. Fold in the Rice Krispies. Cover and freeze until firm, at least 30 minutes.
  2. Line two baking sheets with waxed paper or parchment paper. Set aside.
  3. Once filling is firm, put the chopped chocolate into a large microwaveable bowl. Cook on high for 30 second intervals until completely melted and smooth, stirring well in between so it doesn’t burn.
  4. Form filling into 2-inch logs with your hands. If they get sticky, cover your hands in powdered sugar. If they soften up too much to dip/cover in chocolate, put them back into the freezer.
  5. Dip logs into melted chocolate or use a spoon to pour it on so they’re completely covered. Place on lined baking sheets and refrigerate until firm. Enjoy!

Caramel Apple Milky Way Stuffed Chocolate Chip Cookies

I just can’t help myself. I see a delicious new food, and I have to stuff it into a cookie. Exhibit A: those Candy Corn Golden Oreo-Stuffed Pumpkin Cookies I made a few weeks ago. My mind is wired to seek amazing things and figure out how to make them even better. Improvement is my obsession.

When I tried the new Mini Caramel Apple Milky Ways, I was instantly infatuated. It’s my favorite candy bar with a subtle autumn upgrade. But as I stared at my pumpkin-shaped jar of Milky Ways, my head did that thing it always does and started calculating what could be done with them.

These Caramel Apple Milky Way Stuffed Chocolate Chip Cookies are the product of my mind’s refusal to leave well-enough alone. Sometimes, my mind gets me into trouble that way. But other times, like with these cookies example, I feel like one smart cookie. The Caramel Apple Milky Ways are a natural pairing with these thick and chewy chocolate chip cookies. All of the flavors and textures melt and mesh together, as if the two treats fuse together as one entity while baking. So you get a chewy, gooey, crisp, chocolate-caramel-applely symphony of pure baked bliss. Think of it as a fall twist on your favorite classic treat.

Q: What’s better than candy?

A: Cookies stuffed with candy.

Always.

A Few Tips Before You Get Cooking:

  1. There are two things essential to creating a thick and chewy cookie. One, chill the dough. I don’t care how impatient you are; if you don’t chill the dough, it’s too warm, and it spreads out too much while baking, thus making it thin. Two, don’t overbake. You’ll crisp that cookie right up.
  2. Quite honestly, you can stuff a chocolate chip cookie with just about anything.
  3. Both the cookie dough and the cookies freeze beautifully.
  4. I very much believe in using milk chocolate in cookies because it’s so much better tasting than semisweet. If you prefer dark, that works too.

Caramel Apple Milky Way Stuffed Chocolate Chip Cookies
Adapted from Baking Illustrated

Makes about 2 dozen cookies

Ingredients:

  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 tbsp. vanilla extract
  • 1 cup milk chocolate chunks
  • 1/2 cup milk chocolate or semisweet chips
  • 24 mini caramel apple milky ways

Directions:

  1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
  2. Either by hand or with an electric mixer, cream the butter and sugars on medium speed. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste. Chill the dough in the fridge for at least an hour before continuing. The longer you chill, the more flavor it will garner.
  3. Adjust the oven rack to the middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
  4. Take about 1 tablespoon worth of dough and flatten in the palm of your hand. Place a Milky Way on top then fold the dough up around it so that the candy is completely covered.
  5. Place on baking sheet. Bake cookies 8 – 10 minutes, or until puffed and set in the middle. They should just barely be beginning to brown around the edges.Transfer to wire racks with a spatula to cool.

Chocolate Walnut Biscoff Bark

I had to get it out of the house.

That jar of Speculoos (also known as Biscoff spread) sat in my pantry and taunted me every time I opened the door. I’m not proud of the number of times I caved, grabbed a spoon, and went in for the kill. That smooth stuff is just so good, I can eat it like ice cream. There was not enough willpower within me to prevent me from indulging, and consequently hating myself later.

Biscoff, you’re a bad influence.

So I had to get rid of. Don’t you see? That Biscoff was ruining my life. It had it coming! When I could no longer take the daily torment, I pulled together a quick and easy recipe that would rid my cabinet of the Biscoff for good: Chocolate Walnut Biscoff Bark.

In case you’ve never tried it, Biscoff (also known as Speculoos; they’re the same thing) is a rich spread with a texture identical to peanut butter. But instead of being made with peanuts, it’s made with the popular European Biscoff cookie. The flavor is a cross between gingersnaps and cinnamon graham crackers. It’s one of those things you have to experience to understand. But once you do, you’ll fall in love.

I took that rich and addictive Biscoff, made a creamy filling out of it, and sandwiched it between two thick layers of milk chocolate. Then, I adorned this sweet sandwich with crisp and salty walnuts. Talk about creamy, crunchy bliss. It’s so easy to make, but so good, sure to disappear in the blink of an eye.

Looks like my plan to be rid of that evil little jar of Biscoff went off without a hitch. Now how to stop myself from eating this bark?

A Few Tips Before You Get Cooking:

  1. Make this same exact recipe with peanut butter instead of this Biscoff (and you’ll probably want to leave off the walnuts).
  2. You could use white or dark chocolate instead of milk. Just be warned, you have to use good white chocolate because white chocolate is very fickle when it comes to melting.
  3. This makes a great gift, especially with the holiday season fast approaching.

Chocolate Walnut Biscoff Bark
By The Smart Cookie Cook

Ingredients:

  • 5 4.4-oz. milk chocolate bars (I used Hershey’s), chopped
  • 1 cup Biscoff/Speculoos Spread
  • 1/2 cup powdered sugar
  • 2 tbsp. butter, softened
  • 1/4 tsp. salt
  • 1 cup chopped walnuts

Directions:

  1. In a microwave-safe bowl, microwave the chocolate on high for 30 second intervals, stirring in between so it doesn’t burn. As long as you mix well, it should only take about 3 intervals.
  2. Line an 8×8 dish with parchment paper, waxed paper, or foil so that it hangs over the edges. Pour half of the chocolate into the bottom of the dish and spread out in an even layer. Refrigerate until set, about 20 minutes.
  3. Meanwhile, make the filling. Combine the Biscoff, powdered sugar, butter, and salt in a medium mixing bowl until homogenous. Once first chocolate layer is set, gently spread the Biscoff filling out on top in an even layer. Pour the remaining chocolate over top and spread out smoothly. Sprinkle with nuts then cover and refrigerate until set, about 20 minutes.
  4. Once completely set, use the overhang of parchment paper to lift out the bark like a hammock. Slice and enjoy. Store in a cool place, preferably the fridge.

White Chocolate-Walnut Toffee + How-To Video

Caution: the candy I’m about to share with you is not for the faint at heart. It’s rich, it’s decadent, and it may just send you into a blissful sugar coma. But is that any reason to steer clear? Most certainly not. In fact, this is the kind of heavenly treat you need to experience at some point in your life. With this, I must offer one last warning: 99% of those who try this candy will develop an addiction.

Better to be addicted to sweets than drugs, right?

My White Chocolate Walnut Toffee is the pinnacle of decadence. From the buttery, nutty, & sweet toffee to the rich, creamy, melt-in-your-mouth white chocolate topping, this stuff has “pure, unadulterated indulgence” written all over it. But is it too much? Of course not. In fact, your sweet tooth is going to thank you. Even if you think there’s not a single sweet tooth in that mouth of yours, this toffee will change that. It’s just divine, loaded with heavenly sweetness and balanced out by a sprinkle of salty walnuts.

This is the kind of indulgence you enjoy in privacy. Close your eyes, melt away, and revel in it. Sweet & salty, smooth & crunchy, it’s a multidimensional experience. But between you and me, this toffee’s got a secret: it’s easy as pie to make. We’re talking beginner-level stuff, and only 5 ingredients required. Too good to be true? No way! You know I’d never lie to you about food.

Whip up a batch of this dreamy confection right now for the perfect gift, or keep it all for your naughty self to enjoy in privacy. Nobody has to know…

A Few Tips Before You Get Cooking:

  1. If you don’t have a candy thermometer, you should be okay. You can basically tell when it’s turned dark amber and is done.
  2. Use milk chocolate or dark chocolate if you prefer.
  3. You can use any kind of nuts you like (or no nuts at all).
  4. This is great for a gift, especially at Christmas time. Decorate it with sprinkles to match the holiday.
  5. Some reviewers of the original recipe say they have an issue with the butter separating. If this happens, just keep mixing to incorporate it back in. If worse comes to worse, you can dot off the extra butter with a paper towel.

White Chocolate Walnut Toffee
Adapted from allrecipes.com

Ingredients:

  • 2 cups butter
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 25 oz. good white chocolate (do not use white chocolate morsels; they won’t melt correctly)
  • 1 – 2 cups chopped walnuts

Directions:

  1. Line a baking sheet with aluminum foil or parchment paper.
  2. In a large, shallow heavy bottomed saucepan (like a cast iron skillet), combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, stirring occasionally, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C).
  3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet and smooth out. Immediately sprinkle the chocolate over the top, and let it set for a minute or two to soften. Gently spread the chocolate into a thin, even layer once it is melted. Sprinkle the nuts over the chocolate, using more or less depending on your preference.
  4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.