ubbling.
Meanwhile, for the almond brittle, spread almonds on a baking
cant 1 cup caramel.
ALMOND BRITTLE: Heat the oven to 350
Make the Chocolate Almond Cake:
Position a rack
Mix the chocolate pudding powder with the 1
n almond.
Melt semisweet chocolate and smear on top of warm brittle
In a 1 1/2 quart microwavable bowl,combine sugar,corn syrup and salt.
Mix well.
Microwave on high for 4 minutes.
Stir in almonds,microwave on high for 4 minutes.
Add the butter and vanilla,microwave on high for 1 and 1/2 minutes.
Stir in baking soda.
AS sson as mixture foams,quickly pour onto a greased metal baking sheet.
Cool completely.
Break into 2 inch pieces.
Melt chocolate in a double boiler or microwave.
Dip one side of brittle in chocolate and place on waxed paper to harden.
chunks of the white chocolate almond bark for about a minute
Combine sugar, corn syrup, water and butter; cook and stir until the sugar is dissolved.
Continue cooking without stirring to 300\u00b0 on the candy thermometer.
When the syrup makes hard brittle threads, remove from heat.
Melt into it, stirring very rapidly, the chocolate, vanilla, soda and almonds.
Pour onto a greased cookie sheet.
When cool enough to handle, pull the edges to thin it and overlap it on a second greased cookie sheet.
When cold, break into pieces.
Makes 1 1/2 pounds of candy.
In a
1 1/2-quart microwave-safe bowl, combine sugar, corn syrup and salt; mix well.
Microwave on High for 4 minutes.
Stir in almonds; microwave on High again 4 minutes.
Add butter and vanilla; microwave on High 1 to 1 1/2 minutes.
Stir in baking soda.
As soon as the mixture foams, quickly pour onto a greased metal baking sheet.
Cool completely.
Break into 2-inch pieces. Melt chocolate in microwave.
Drizzle over top.
Yield:
About 1 pound.
nto 4 equal layers.
ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup
he processor).
Add in chocolate and 1/3 cup sugar
Melt chocolate almond bark; mix in Rice Krispies, nuts and marshmallows.
Pour into lightly buttered pizza pan.
Sprinkle with coconut and top with pieces of cherries.
Melt 2 to 3 squares of white almond bark with 1 tablespoon oil and drizzle over the top.
Refrigerate until set.
irst 6 ingredients for the Chocolate Almond cake Layer in a mixing
Spread peanut butter between 2 Ritz crackers.
Melt chocolate almond bark, following directions on box.
Dip crackers, with peanut butter between, in chocolate and lay on wax paper until set.
Also good using light almond bark.
Mix all ingredients except for the chocolate almond bark. Shape into balls and refrigerate.
The balls should be smooth, not sticky.
If they are too sticky to handle, you may want to add more powdered sugar.
Place the candy balls on cookie sheets covered with wax paper.
Refrigerate overnight.
Dip into melted chocolate.
You melt chocolate in double boiler or in microwave. These candies are good without the chocolate, also.
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.
o stiff peaks.
Fold almond mix into the egg whites
Cream together melted butter and sugars.
Add eggs and vanilla.
Mix together flour, oatmeal, salt, baking powder and soda.
Combine these two mixtures, then add chocolate chips, chocolate almond bar and walnuts.
Mix well.
Make golf size balls.
Place on ungreased cookie sheet spaced 2 inches apart. Bake at 375\u00b0 for 6 to 8 minutes.
Makes about 120 cookies.
dd sweetened condensed milk and almond or vanilla extract. Pulse until
Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
Let the cake cool completely and crumble in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
After mixing well roll into balls. Put in freezer for 30 minutes.
Melt chocolate almond bark as directed on package.
Roll cake ball into the melted chocolate bark and place on wax paper.
You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.