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.
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick spray.
Prepare mix according to package directions, except use only 3 tablespoons of vegetable oil. Pour into your preprared pan.
Pour and spread condensed milk on top of the mixture.
Sprinkle with chopped candy bars and almonds.
Bake for 35 to 38 minutes.
Butter an 8-inch square baking pan. Line with enough waxed paper to overhang 2 sides by 2 inches.
In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute.
Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use waxed paper to help remove from pan. Peel off paper, then cut into squares.
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.
Preheat oven to 325 degrees F.
Crust:
Place crust ingredients in a food processor and pulse until mix is blended.
Press onto bottom and up sides of a lightly buttered 9\" pie plate.
Bake 10 minutes. Remove and allow to cool completely.
Filling:
Stir together sugar, cornstarch, cocoa and salt.
Blend in milk and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat, add vanilla and candy pieces, stirring till candy is melted.
Pour filling into pie crust and press plastic wrap onto surface ...
ox but add 1 tsp almond extract the same time you
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.
Instructions:
Sprinkle almond extract on coconut and toss
ugar, coconut milk, eggs, and almond extract together in a bowl
for the coconut part melt the coconut oil with the honey, stirring to combine (add coconut butter/manna now if using).
stir in almond extract and shredded coconut.
divide into a 12 muffin tin and press 1-2 almonds into each if you want almond joy version.
freeze about 15 minutes.
for the chocolate part melt coconut oil and honey together, stir in vanilla and cocoa powder with a whisk or beaters
top coconut patties with 2 tbs each of the chocolate and freeze 30 minutes.
store in the freezer or refrigerator.
Melt marshmallows with milk in microwave.
Add almond Hershey bars to mixture and stir to melt candy.
Let cool completely.
Add Cool Whip and pour in crust.
Chill for 1 hour.
Top with Cool Whip.
Grate plain Hershey bar over Cool Whip.
Chocolate lover's delight!
our oven according to brownie recipe directions and generously spray two
or the candy bars.
Hot glue candy bars in proper order
ake the width of an Almond Joy candy from the center of
ith parchment paper.
Combine almond, coconut, chia seeds, flax seeds
he almonds up as the bars cut easier when they are
hocolate chips, 1/2 cup almond candy pieces, and flaked coconut
Mix crumbs, powdered sugar and butter.
Press into a long cake pan.
Bake 10 minutes at 300\u00b0.
Mix milk and coconut together and spread over crumbs.
Bake 10 minutes.
Remove from oven and sprinkle chocolate chips immediately over bars and spread with fork.
till soft, lightly press whole almond on top of each. Let
Combine oats, almond flour, almond butter, pumpkin puree, stevia sugar substitute, almond extract, cloves, nutmeg, cinnamon, and sea salt in a food processor; pulse just until combined.
Roll mixture into balls and arrange on a plate or baking sheet; refrigerate until set, at least 30 minutes.