White Chocolate Caramel Swirl
- 3 cups white chocolate chips
- 1 14 ounce can sweetened condensed milk
- 4 Tablespoons butter
- ½ package of caramels (about 30) plus 1 tablespoon of water
- ½ cup coarsely chopped pecans
- 1/3 cup toffee bits
- Line 8×8 pan with waxed paper. This is a must. You might want to spray the pan with cooking spray before putting in the waxed paper. White chocolate sets up very firmly! You may have to work a spatula underneath one side to help it loosen.
- Melt caramels and water in microwave until caramels lose shape, about 60 seconds. Stir and set aside.
- Put Add white chocolate chips and butter in shallow microwavable bowl. Microwave for 90 seconds on 50% power and stir well.
- Add milk and stir again, then microwave for additional 90 second interval and stir well.
- If necessary, continue to microwave at 30 second intervals stirring well at the end of each 30 seconds. This may vary depending on your microwave. Stirring frequently prevents scorching.
- When chips are melted, pour into waxed paper lined pan and top with melted caramel. Swirl and scoop caramel through the white chocolate mixture.
- Top immediately with chopped pecans and toffee bits, pressing down slightly.
- Refrigerate for two to three hours until firm.
- Lift out using waxed paper “handles”, slice and lose yourself in goodness!
- Makes 64 one inch squares.
