egrees F.
Combine crumbs, Almond Roca, sugar and butter; press firmly
eaks.
Update: The original recipe said to serve the velvet
rush them. You want some almond pieces to be large, some
Combine and mix all ingredients, except chocolate bar and almonds.
Spread on greased cookie sheet.
Bake for 15 to 20 minutes at 350\u00b0.
While warm, spread the chocolate bar (melted) over top.
Sprinkle the chopped almonds over.
Cut into squares while warm.
In
a
medium
saucepan, stir sugar and water, then add butter.
Cook
on
high
to
265\u00b0 (hard boil stage; you need a candy
thermometer).
Add 2/3 of the almonds.
Stir constantly to 295\u00b0 (hard crack stage).
Remove and pour into cookie sheet to cool.
Sprinkle
a large Hershey bar over the top and when melted, spread
around.
Sprinkle with the remaining almonds. Cool and break into pieces.
Melt butter and sugar in heavy iron skillet until mocha color. Pour
in
almonds,
they will crack.
Spread on cookie sheet with sides.
Put
chocolate
bar
on top.
It will melt, then spread evenly
over
candy.
Put nuts on top of chocolate while still soft.
Cool; break in pieces.
Melt chocolate bar in double boiler.
Cream together butter and sugars.
Add beaten egg yolk and vanilla.
Mix well.
Blend in flour.
Spread mixture evenly on a 10 x 15-inch cookie sheet. Bake 15 to 20 minutes at 350\u00b0.
Do not overbake!
While still warm, spread melted chocolate over cookie mixture and sprinkle chopped nuts evenly over top.
Cut in squares while still warm (important!).
Spread almonds on cookie sheet or flat pan.
Melt butter, add sugar in heavy pan.
Cook rapidly, stirring constantly to prevent scorching; cook until dark brown.
Add vanilla.
Pour mixture over almonds.
Sprinkle Hershey bar pieces over top.
Let candy melt and then spread evenly.
Sprinkle more chopped almonds on top. When cool, break into pieces.
Put half of the almonds in the bottom of a shallow cookie sheet with sides.
Add half the grated chocolate bar.
Stirring constantly, cook butter and sugar to 300\u00b0 on candy thermometer. Stir in vanilla. Pour over nuts and chocolate.
Top with balance of chocolate and rest of nuts.
Cool completely and break into pieces.
Store in cool place.
On a cookie sheet, toast nuts and shredded
Cream butter.
Add sugar. Add beaten egg yolk and vanilla. Mix well.
Blend in flour.
Spread evenly on cookie sheet that has all four edges
(cookies raise some). Bake in a 350\u00b0 oven until starting to brown.
Boil all ingredients (except chocolate bar) slowly to hard crack when dropped in cold water.
Will be pretty dry.
Spread into 2 pizza pans (medium size).
Break chocolate bar into pieces and drop onto hot candy.
Spread after it melts and then sprinkle with more chopped nuts (or save a few).
Line a 12 x 17-inch pan with finely chopped nuts.
Grate Hershey bar and sprinkle 1/2 over nuts.
Boil sugar, butter, Karo syrup and vanilla to hard crack stage at 350\u00b0, stirring constantly.
Pour mixture over nuts and chocolate.
Sprinkle rest of Hershey bar and more nuts.
Press down.
Let cool.
Sprinkle half of the nuts on bottom of cookie sheet (with sides), then sprinkle half of the chocolate on top. Cook butter and sugar to 350\u00b0, stirring constantly.
This is just to the point of burning and gives a caramel flavor.
Pour mixture over chocolate and sprinkle rest of chocolate and then nuts. Break into pieces when cool.
Cook butter and sugar, stirring constantly until mixture is the color of peanut butter; then add 1 teaspoon vanilla.
Stir well.
Pour into a buttered cookie sheet.
Spread grated chocolate onto the hot mixture.
Sprinkle almonds on the chocolate.
Cool and break into pieces.
Preheat oven to 350\u00b0.
Cream together the butter and sugars, then add the egg yolk, vanilla and flour.
Stir until mixed; it will make a stiff batter.
Spread into a greased 9 x 13-inch pan and bake for 15 to 20 minutes.
Melt the chocolate bar (over water) and spread over hot baked dough.
Sprinkle walnuts. Finally, cool and cut into squares.
maple syrup, orange juice, and almond butter. Add dry mixture to
Boil sugar, water, butter and salt until it burns and darkens in color.
Add vanilla.
Grease a 9 x 13-inch pan.
Cover bottom with 1/2 of shaved almonds.
Then add 1/2 of the shaved Hershey bar.
Pour hot mixture over the nuts and chocolate.
Cover mixture with chocolate and remaining shaved almonds.
combine all ingredients.
eat as needed.
The directions for this recipe are for using the poinsettia