hocolate chips, 1/2 cup almond candy pieces, and flaked coconut until
In heavy saucepan, over low heat, melt candy coating with condensed milk and salt.
Remove from heat; stir in almond extract, then almonds.
Spread evenly into wax paper lined, 15 x 10-inch jellyroll pan.
Chill 2 hours or until firm.
Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature.
Melt candy bars and set aside. Whip cream with almond extract. Stir chocolate into whipped cream until blended. Pour mixture into pie crust. Refrigerate 4 hours or more.
Mix cream cheese, sugar and 1/2 Cool Whip together.
Mix pudding mix according to package directions.
Put cream cheese mixture on crust, next pudding.
Top with remaining Cool Whip. Grate a Hershey almond candy bar over top.
Chill.
Mix marshmallows and nuts.
Melt almond bark in microwave for 3 minutes, or until smooth.
Mix with marshmallows and nuts; drop by spoonfuls onto waxed paper.
Store in tight containers.
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
large bowl whisk the almond flour, baking soda and salt
OTE: This candy is made best by following the recipe to the
our oven according to brownie recipe directions and generously spray two
Heat oven to 350\u00b0F.
Grease 9-inch square pan.
In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
Add sugar and vanilla; blend well.
Add eggs 1 at a time, beating well after each addition.
Stir in flour, salt and chopped almonds; mix well.
Spread in greased pan.
Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
Cool completely; cut into bars.
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
eaks.
Update: The original recipe said to serve the velvet
CANDY:.
In a large saucepan
add chips and vanilla or almond bark. Cover and turn setting
small bowl, stir the Almond Butter Paste with the raspberry
Cook until hard ball stage in cold water.
Add 1/2 cup chopped almonds and cook until it reaches cracked candy stage, 300\u00b0, on candy thermometer.
Melt the 3 chocolate candy bars and pour on top and sprinkle chopped almonds.
Combine egg, milk and vegetable oil in a cup.
In a bowl combine flour, baking powder and salt.
Pour the wet ingredients into the dry and mix well with a whisk.
Cover and chill for a few minutes as you heat the oil.
Drop the chilled candy bar in the batter and then gently place into the oil.
Fry just until the outside is golden.
Remove and drain on brown paper.
Allow to cool a minute before serving.
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
Prepare mix according to brownie package directions, except only use 3 tablespoons
of vegetable oil.
Pour into a greased 9 x 13\" pan.
Pour and spread 1 cup of condensed milk.
Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35-38 minutes.
Let cool completely before cutting into 2 dozen bars.
oil. Add 1 teaspoon of almond extract and remove from the