It’s a pretty safe bet that most everyone knows that white chocolate as we know it really isn’t a chocolate. Even the USDA has joined in the discussion, stating that white chocolate is a product made from cocoa butter, milk solids, sweeteners, and other ingredients. White chocolate has no solids from the chocolate liquor and sometimes contains vegetable fat or palm oil which makes for a poor tasting product. Another reason to always read the label. Vanilla bark and candy or summer coating as it is sometimes called is sold in most grocery stores. Candy coating is made primarily of vegetable fats, and cocoa with a small measure of cocoa butter. They set up quickly and are easy to handle. You can also find them in specialty shops that sell candy and cake decorating supplies.

For this recipe best results are obtained with a white chocolate not a bark or summer coating. Nestle and Ghirardelli are good brands to try.

1/3 cup butter
8 oz white chocolate chopped and divided
2 large eggs
1 cup sugar
1 cup all purpose flour
½ tsp salt
1 TBS vanilla
¼ cup chopped macadamia nuts
1 (2.1 oz) pkg prepared white chocolate instant pudding
Sweetened Cream Cheese
Butterscotch Chips
Butterscotch Sauce

White Chocolate Brownies with Macadamia Nuts

Grease an 8” square pan and set aside. Melt butter in a small saucepan over low heat. Add half of the white chocolate and remove from heat, no more stirring(you really have to be careful that you don’t let this mixture burn).

Beat eggs and medium speed of an electric mixture until thick and light,
slowly add sugar beating well. Combine remaining dry ingredients, mixing just till blended. Stir in melted white chocolate mixture and vanilla, don’t over beat it. Fold in the rest of the white chocolate.

Spoon batter into prepared pan and sprinkle with macadamia nuts. Bake at 350° for 30-35 minutes. Don’t over bake. I know I’ve given several warnings in this recipe about not over doing, trust me it’s important. Cool and cut into small squares (approx 1-1 ½ “).

After cooling spread a layer of brownies in a bowl, glass works well so you can see the layers. On top of the brownies spread a layer of sweetened cream cheese and sprinkle with a couple of tablespoons of toffee chips. Repeat with a layer of brownies and then with a coating of the white chocolate pudding, add more toffee chips. Continue with brownies, cream cheese, and toffee chips. Then brownies, pudding and toffee chips.

Drizzle top with butterscotch sauce. The next step is the most difficult. Let it sit for at least an hour in the refrigerator before serving.


Sweetened Cream Cheese

1 (8oz) pkg cream cheese softened
¼ cup powdered sugar

Beat softened cream cheese in a small mixing bowl with an electric mixer till smooth and creamy. Gradually add powdered sugar and increase speed to high. Beat until powdered sugar is thoroughly mixed in.

Butterscotch Sauce

2 cups firmly packed brown sugar
¾ cup plus 2 TBS light corn syrup
¼ cup butter
1/8 tsp salt
1 (5oz) can evaporated milk

Combine sugar, corn syrup and butter in a saucepan. Bring to a boil over medium-low heat. You have to stir it continuously so that it won’t scorch. Remove the pan and stir in salt and evaporated milk. Let it sit away from heat for 20 minutes before serving. It will thicken ever so slightly as it cools.