he right temperature while making clusters, replace the simmering water in
ith 1/4 cup Salted Caramel Sauce. Top with half of
small bowl, stir the Almond Butter Paste with the raspberry
Melt almond bark in microwave.
Add peanut butter and rest of ingredients.
Drop on waxed paper with teaspoons.
Let cool.
Mix all dry ingredients in a bowl.
Melt almond bark and pour over the dry ingredients, mixing thoroughly.
Drop by the teaspoon on waxed paper.
combine the coconut water, sugar, caramel sauce, and fish sauce and
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
rep your ingredience for the caramel as you put the shortbread
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
Place cereal in large bowl and set aside.
In small saucepan over low heat, melt caramels with water, stirring until smooth. Add almond extract and stir.
Pour over cereal, stir until all pieces are coated.
Spread on wax paper or lightly greased pan to cool.
Separate pieces while cooling.
Store in airtight container. Makes 4 cups.
ool and serve with hot caramel sauce (recipe follows).
To make
Preheat oven to 350\u00b0F.
In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
Spread caramel over the top of the Alouette Baby Brie.
Sprinkle pecans on top.
Serve at room temperature.
Refrigerate until set.
For caramel layer, in a small heavy
peed and add water and almond extract. Combine remaining dry ingredients
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
The directions for this recipe are for using the poinsettia
herries.
Break up the almond paste into the bowl of
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
ry using wax paper--the caramel will stick to it).