egrees F.
Combine crumbs, Almond Roca, sugar and butter; press firmly
nd vanilla. Chill in fridge for 1 hour.
Whip until
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.
rush them. You want some almond pieces to be large, some
Preheat oven to 350 degrees.
Spoon fruit filling into unbaked pie shell.
Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
Sprinkle toffee candy mixture over fruit filling.
Bake for approximately 30 minutes or until lightly browned.
Cool. Serve with fresh whipped cream or ice cream.
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.
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.
Cream butter and sugars.
Add egg yolk.
Mix baking powder with flour.
Add to butter mixture.
Spread evenly in 9 x 13-inch pan.
Bake 325\u00b0F for 25 minutes.
Put chocolate on top immediately.
Place them back in oven for just a minute or two so the chocolate will melt.
Spread the chocolate to cover the top.
Sprinkle with chopped almonds.
combine all ingredients.
eat as needed.
ake the width of an Almond Joy candy from the center of
For almond cream filling: Pour half and
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.
round almonds, powdered sugar, and almond extract.
Stir in egg
ilk with the vanilla and almond extracts.
Alternately add the
o 310 degrees Fon a candy themometer, or until a small
otato is golden. Reserve garlic for almond sauce.
Meanwhile, heat remaining
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.
igh heat. Add chicken; cook for 5 mins or until browned
Melt almond bark in covered glass dish in microwave on High for 1 1/2 minutes.
Stir and put back in microwave on High for 1 1/2 minutes.
Make sure bark is smooth.
Add other ingredients and stir.
Drop on wax paper by teaspoonfuls to harden.