White Chocolate Crisp
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My White Chocolate Crisp has become my go to dessert when I want something impressive but don't have all day in the kitchen. With just an hour total from start to finish, you can have warm, buttery cookies fresh from the oven. The white chocolate and pecans make it feel fancy, but honestly, this recipe is so straightforward that anyone can master it. Plus, pecans are packed with heart healthy fats and antioxidants, so you can feel a little better about indulging. Best of all, you probably have most of these ingredients already in your pantry.
Ella x
Ingredients
- 200 gbutter
- 400 ggranulated sugar
- 400 gwhite chocolate chips(chopped)
- 120 gall-purpose flour
- 100 gconfectioners' sugar
- 2 eggeggs
- 1 mlvanilla extract(for flavor)
- 300 mlmilk
- 6 gbaking soda
- 3 gsalt
- 120 gpecans(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a medium saucepan, combine the butter, granulated sugar, and confectioners' sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
Tip: Don't stir the mixture too much.
- 4
Remove the saucepan from the heat and stir in the white chocolate chips until they are melted and smooth.
Tip: Let the mixture cool slightly.
- 5
In a large bowl, whisk together the flour, baking soda, and salt. Stir in the chopped pecans.
- 6
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- 7
Pour the white chocolate mixture over the flour mixture and stir until just combined.
Tip: Don't overmix.
- 8
Pour the mixture into a 20cm (8-inch) square baking dish.
- 9
Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
Tip: Let the crisp cool completely before serving.
- 10
Serve warm, topped with whipped cream or vanilla ice cream if desired.
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