Almond Toffee
A delicious buttery candy certain to be a hit!
2 C butter
4 C sugar
6 T water
2 T light corn syrup
pinch of salt
1 tsp. vanilla
8 oz German sweet chocolate
1 C coarsely ground almonds
Combine butter, sugar, water, corn syrup, salt, and vanilla in large heavy pot. Cook stirring constantly until candy turns a rich caramel color (about 30-45 min.). Pour onto 2 large buttered baking sheets lined with parchment paper within 1/2 inch of sides. Let cool. Melt chocolate over hot, not boiling water and spread over cool, hardened candy. Sprinkle immediately with ground almonds. (Sometimes, to harden chocolate, candy must be placed in refrigerator for a little while.) When topping has hardened, break candy into pieces. Makes about 2 pounds of toffee.
(Recipe given to MB because he loves it so much)
Cheerio Cookies
(from: Terri Blair)
1 C Karo syrup (white)
1 C sugar
1 1/4 C peanut butter
4 C cheerios
Blogger note
Also optional to add into mixture:
1/2 C oatmeal
1 C semi-sweet chocolate chips (more if you like chocolate)
Bring Karo and sugar to a rolling boil. remove from heat and stir in peanut butter. Stir n Cheerios. Drop by tablespoons full onto waxed paper.
Chocolate Trifle
(from: Angela Spencer)
1 pkg. brownie mix (bake as directed)
1 (3.9 oz) pkg. instant chocolate pudding mix
1/2 C water
1 (14 oz) can sweetened condensed milk
1 (8 oz) carton Cool-Whip
1 (12 oz) carton Cool-Whip
1 small chocolate candy bar
Cut brownies into 1 inch squared or crumble into small pieces. In a large bowl, combine pudding mix, water and milk. Mix until smooth, then fold in 8 oz. cool whip until no streaks remain.
In trifle bowl or glass serving dish, place the following in layers: chocolate mixture, brownies, cool whip. Repeat 2-3 times. Shave chocolate bar onto top layer. Refrigerate for a while and then serve.
A delicious buttery candy certain to be a hit!
2 C butter
4 C sugar
6 T water
2 T light corn syrup
pinch of salt
1 tsp. vanilla
8 oz German sweet chocolate
1 C coarsely ground almonds
Combine butter, sugar, water, corn syrup, salt, and vanilla in large heavy pot. Cook stirring constantly until candy turns a rich caramel color (about 30-45 min.). Pour onto 2 large buttered baking sheets lined with parchment paper within 1/2 inch of sides. Let cool. Melt chocolate over hot, not boiling water and spread over cool, hardened candy. Sprinkle immediately with ground almonds. (Sometimes, to harden chocolate, candy must be placed in refrigerator for a little while.) When topping has hardened, break candy into pieces. Makes about 2 pounds of toffee.
(Recipe given to MB because he loves it so much)
Cheerio Cookies
(from: Terri Blair)
1 C Karo syrup (white)
1 C sugar
1 1/4 C peanut butter
4 C cheerios
Blogger note
Also optional to add into mixture:
1/2 C oatmeal
1 C semi-sweet chocolate chips (more if you like chocolate)
Bring Karo and sugar to a rolling boil. remove from heat and stir in peanut butter. Stir n Cheerios. Drop by tablespoons full onto waxed paper.
Chocolate Trifle
(from: Angela Spencer)
1 pkg. brownie mix (bake as directed)
1 (3.9 oz) pkg. instant chocolate pudding mix
1/2 C water
1 (14 oz) can sweetened condensed milk
1 (8 oz) carton Cool-Whip
1 (12 oz) carton Cool-Whip
1 small chocolate candy bar
Cut brownies into 1 inch squared or crumble into small pieces. In a large bowl, combine pudding mix, water and milk. Mix until smooth, then fold in 8 oz. cool whip until no streaks remain.
In trifle bowl or glass serving dish, place the following in layers: chocolate mixture, brownies, cool whip. Repeat 2-3 times. Shave chocolate bar onto top layer. Refrigerate for a while and then serve.
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