1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate
This is a mircowave recipe. Place almonds and butter in a 9?inch glass pie
plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are
toasted, stirring twice during cooking. Set aside. Place chocolate in large
microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined
baking sheet. Spread to desired thickness and refrigerate until set. Break
into serving size peices. Makes (approx.) 1 1/2 lbs.
Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.
Refrigerate at least 2 hr or until firm.
Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each.
Posted By: Mama Mangia
Jun 28 # 3 of 36
Twix Bars
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocoloate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
In a blender, cream together the sugar, butter, extracts, and cream on low
speed. After the ingredients are combined, raise the speed to medium-high
and beat for an additional 1-2 minutes until mixture holds together very
well and is creamy, not powdery.
Using a teaspoon, roll the candy into small balls and flatten them on the
wax paper or silpat with the palm of your hand into patty shapes.
When done, put them in the refrigerator to chill for 20 minutes.
Meanwhile, melt the chopped chocolate and the shortening in the microwave or over a double boiler.
Using dipping tools or two dinner forks, dip the patties into the chocolate
one by one. Drag them across the lip of the bowl to remove any excess
chocolate.
Return them to the wax paper or silpat, and place back in the refrigerator
to set the candies.
They should be ready to eat in a few hours.
Layer the patties between sheets of parchment in an airtight container.
Posted By: Mama Mangia
Jun 28 # 5 of 36
3-LAYER FUDGE
TOP LAYER AND BOTTOM LAYER:
1 (12 oz.) pkg. chocolate chips
3/4 c. chunky or creamy peanut butter
1 c. salted peanuts, crushed,may omit use flavored chips or nuts of choice
Melt chips and peanut butter. Add nuts. Place in buttered 9x13 pan. Spread out and refrigerate. Repeat above ingredients for top layer.
FILLING LAYER:
2 c. sugar
Dash of salt
1/2 c. butter or margarine
1 pkg. (12 oz.) butterscotch chips (may substitute other flavored chips if preferred)
2/3 c. evaporated milk
12 lg. marshmallows or 1 c. mini marshmallows
In a saucepan, stir all ingredients except flavored chips, together until melted. Boil 5 minutes, stirring constantly over low-medium heat. Remove from heat and add flavored chips, stir until chips are melted. Pour over bottom layer of chocolate mixture and spread out, then refrigerate. Repeat above chocolate mixture. Pour over filling and spread out. Refrigerate until set. Cut into squares. Remove squares, cut into thin slices if desired. (This candy is very sweet, I recommend cutting slices about 1/8 - 1/4 inch thick.)
