White Chocolate Toffee

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Line an 18x18cm baking tray with parchment paper.

   Tip: Make sure to grease the parchment paper to prevent the toffee from sticking.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

   Tip: Don't skip this step, as it will help create a crunchy texture in your toffee.

3. 3

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for this step to ensure it's well combined.

4. 4

   Beat in the eggs one at a time, followed by the flour mixture.

   Tip: Make sure to scrape down the sides of the bowl to get all the ingredients.

5. 5

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Once melted, let it cool slightly before adding it to the mixture.

6. 6

   Pour the melted white chocolate into the bowl with the wet ingredients and mix until well combined.

   Tip: Add the toffee bits and mix until they're evenly distributed.

7. 7

   Sprinkle the almonds and press them into the bottom of the prepared baking tray.

   Tip: This will help create a crunchy texture in your toffee.

8. 8

   Pour the white chocolate mixture over the almonds and smooth the top.

   Tip: Use a spatula to spread it evenly and create a smooth surface.

9. 9

   Bake for 25-30 minutes or until the toffee is golden brown and set.

   Tip: Don't open the oven door during this time, as it can affect the texture.

10. 10

    Remove from the oven and let cool completely in the pan.

    Tip: This will help it set and make it easier to cut into squares.

11. 11

    Cut into squares and serve.

    Tip: Store any leftovers in an airtight container at room temperature for up to 5 days.