cant 1 cup caramel.
ALMOND BRITTLE: Heat the oven to 350
ubbling.
Meanwhile, for the almond brittle, spread almonds on a baking
nto 4 equal layers.
ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup
Heat almond bark candy in slow oven at 200\u00b0, just long enough for soft to touch.
Mix all dry ingredients together and pour candy coating over dry ingredients.
Melt almond bark candy in microwave 3 to 4 minutes on High. Add morsels and melt in microwave 1 to 2 minutes. Mix well. Add Rice Krispies. Spoon out on waxed paper. Cool and serve.
ompletely.
Note: The cake recipe makes two 8-inch round
o 310 degrees Fon a candy themometer, or until a small
lices and 1/3 of almond brittle. Repeat layers of dough, apple
cookie sheet with the almond oil. Place the almonds on
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.
et, then coarsely chop the brittle.
Roll the dough out
oom temperature.
For the brittle, bring 1/4 cup water
Line a cookie sheet with foil; coat with cooking spray.
Cook sugar and corn syrup in a 3-quart pan over medium-high heat to a soft crack stage, stirring constantly.
Add almonds, butter and almond extract, stirring constantly.
Cook 5 minutes longer, until mixture is golden.
Stir in soda; mixture will become foamy.
Pour onto cookie sheet; let stand 1 hour.
Peel off candy and break into chunks.
Remove peanut brittle bag from box and put a couple of small holes in it, then wrap it in a kitchen towel and with a butcher knife handle, pound candy until it is in very small pieces, turning bag. Dump Cool Whip and candy pieces in a large bowl and mix well. Put this mixture into your pie crust and cover with plastic lid that came with the crust. Let chill at least 24 hours before serving. Serve topped with whipped cream. Yum, yum.
ix well.
FINNISH ALMOND BRITTLE.
Add almond extract to 1/2
ake the width of an Almond Joy candy from the center of
Combine almonds, margarine, sugar, flour and milk in a skillet; let simmer for a few minutes.
Pour mixture into 9 x 13 x 2-inch pan, lined with foil.
Bake at 400\u00b0F until golden brown, 10 to 15 minutes.
Let cool on foil. When cool, peel off foil.
Break up brittle and serve as is, or crumble over ice cream and garnish with fruit.
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
Heat bark in microwave according to directions.
Mix in nuts, marshmallows and Cocoa Puffs into white bark.
Drop by tablespoon onto wax paper.
Let candy set until hard.
Store in airtight container.
Butter an 8\" square baking pan and line with wax paper to overhang two sides by 2 inches.
In pan, combine chips and milk over medium heat and cook, stirring constantly until melted& smooth.
Remove from heat and stir in vanilla.
Cool 1 minute.
Stir in candy bars and spread mixture evenly in pan.
Refrigerate until firm for at least 2 hours.
Use wax paper to help remove from pan.
Peel off paper and cut into 36 squares.