This sounds awfully sweet. Could the white chocolate be scaled down by half? I am ok with compromising the consistency if I can cut all that sugar out

Thank you so much. I will look into the lower sugar versions.

You can purchase sugar free white chocolate, as well as low sugar versions. You can also make it yourself, if you have a mind to do it. White chocolate is merely a mixture of cocoa butter, milk solids (dry milk, basically) and most often, vanilla. It's still going to contain sugars, from the milk. However, cutting down on the amount called for will leave you with more or less a white chocolate syrup, hardly useful to spread on toast easily. You are still left with slathering on a good deal of fat, which is just as worrisome because it is a highly saturated fat.