White Chocolate Strawberry Milano Toffee Bark

Name: White Chocolate Strawberry Milano Toffee Bark
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 16
Cuisine: American
Ingredients: 2 box Pepperidge Farm Milano White Chocolate Strawberry cookies; 250 g granulated sugar; 113 g unsalted butter; 2 g salt; 60 g water; 2 cup white chocolate chips; 1 cup freeze-dried strawberries, crushed

15 mins prepServes 16

What happens when you turn the new White Chocolate Strawberry Milano® cookies into the ultimate toffee bark? Pure magic. ✨🍓

16 servings

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Instructions

Prepare the Pan: Line a 9x13-inch sheet pan with parchment paper, ensuring the edges are covered.

Arrange the Cookies: Place Milano® cookies in a single layer on the tray, covering the bottom completely. Set aside.

Make the Toffee: In a heavy-bottomed saucepan, combine sugar, butter, salt, and water. Heat over medium, stirring until the sugar dissolves and butter melts.

Increase heat to high and cook until the toffee reaches 302°F (hard crack stage) on a candy thermometer. Immediately remove from heat.

Pour & Spread: Quickly and evenly pour the hot toffee over the cookies, ensuring full coverage.

Melt the Chocolate: Sprinkle white chocolate chips over the warm toffee. Let sit for 2 minutes, then spread into an even layer. If needed, place the pan in a warm oven for 5 minutes to help melt the chocolate.

Top It Off: Sprinkle crushed freeze-dried strawberries over the melted chocolate.

Cool & Break: Let the bark cool completely at room temperature, or place in the fridge for faster setting. Once hardened, break into pieces.

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White Chocolate Strawberry Milano Toffee Bark

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