2 large (6 ounce each) Hershey ® Milk Chocolate Bars, grind or chop 12 ounces slivered almonds, grind or chop *The chocolate and almonds should be medium-fine texture. Use food processor, if available
1 lb. butter (2 cups, no substitutes) 2 cups white sugar
Spread a thin layer of the ground almonds in a jelly roll pan. Follow with a thin layer of ground chocolate. Do not mix layers.
Make candy as follows: (Be sure to use a candy thermometer)
In a heavy saucepan, melt together sugar and butter. Stir to mix thoroughly. Continue to cook candy over medium heat. Stirring very frequently (constantly at the last) to maintain a smooth texture. Cook until the temperature reaches between 295°F and 300°F (I shoot for about 297°F). The mixture will have a deep golden color and sometimes a slightly burned smell. Do not undercook the candy or it will be tacky.
Pour the candy over the chocolate and gently spread it to the edges of the pan. Sprinkle remainder of the chocolate over the candy. Let it melt for a minute or two and then spread it around on the toffee. Follow with the rest of the almonds. Cool the pan on the counter (or in the refrigerator once it is not so hot) until the candy is set. Then break it into pieces (can use a knife to crack off chunks and then either break the chunks up by hand or use a knife.) Store in refrigerator.
**This recipe can be successfully halved – use a 7” by 11” pan.
Bring to a boil: 1 Cup light corn syrup 1 Cup sugar
Once boiling, remove from heat and add: 1 Cup peanut butter 6 Cups Rice Krispies
Spread in a buttered 9x13 pan. Sprinkle with 6 oz. butterscotch chips followed by 6 oz. chocolate chips. Once slightly melted, spread the chocolate over the top of the bars. If the chocolate needs help melting, stick your pan in a warm oven for just a minute.
Whole Wheat Cookies: (seriously, don't be scared, these are the only ones I made and really like anymore!)
3/4 c. oats 1 c. whole wheat flour (freshly ground it the best, but I don't have that all the time, ok like never, so sift flour first then measure out one cup. this is an important step!) 1/2 t. baking soda 1/2 t. slat 1/4 c. butter 1/4 c. canola oil 1/3 c. sugar 1/3 c. brown sugar 1 egg 1 t. vanilla chocolate chips (to your hearts content or not....)
preheat oven to 325
Blend oats in a blender until almost flour. I like the texture of a few oats so I don't blend it all the way. Once blended mix flour soda and salt into oats and set aside. Mix rest of ingredients together and add dry ing and mix until just combined. then stir in chocolate chips.
put about 1 inch balls on sprayed cookie sheet. Bake for about 7-11 min. depending on your oven. Dont over cook! take out when you think it still needs 2 min. (as long as it isn't jiggly in the middle, you know!)
English Toffee
ReplyDelete2 large (6 ounce each) Hershey ® Milk Chocolate Bars, grind or chop
12 ounces slivered almonds, grind or chop
*The chocolate and almonds should be medium-fine texture. Use food processor, if available
1 lb. butter (2 cups, no substitutes)
2 cups white sugar
Spread a thin layer of the ground almonds in a jelly roll pan. Follow with a thin layer of ground chocolate. Do not mix layers.
Make candy as follows: (Be sure to use a candy thermometer)
In a heavy saucepan, melt together sugar and butter. Stir to mix thoroughly. Continue to cook candy over medium heat. Stirring very frequently (constantly at the last) to maintain a smooth texture. Cook until the temperature reaches between 295°F and 300°F (I shoot for about 297°F). The mixture will have a deep golden color and sometimes a slightly burned smell. Do not undercook the candy or it will be tacky.
Pour the candy over the chocolate and gently spread it to the edges of the pan. Sprinkle remainder of the chocolate over the candy. Let it melt for a minute or two and then spread it around on the toffee. Follow with the rest of the almonds. Cool the pan on the counter (or in the refrigerator once it is not so hot) until the candy is set. Then break it into pieces (can use a knife to crack off chunks and then either break the chunks up by hand or use a knife.) Store in refrigerator.
**This recipe can be successfully halved – use a 7” by 11” pan.
SCOTCHEROOS
ReplyDeleteBring to a boil:
1 Cup light corn syrup
1 Cup sugar
Once boiling, remove from heat and add:
1 Cup peanut butter
6 Cups Rice Krispies
Spread in a buttered 9x13 pan. Sprinkle with 6 oz. butterscotch chips followed by 6 oz. chocolate chips. Once slightly melted, spread the chocolate over the top of the bars. If the chocolate needs help melting, stick your pan in a warm oven for just a minute.
Whole Wheat Cookies: (seriously, don't be scared, these are the only ones I made and really like anymore!)
ReplyDelete3/4 c. oats
1 c. whole wheat flour (freshly ground it the best, but I don't have that all the time, ok like never, so sift flour first then measure out one cup. this is an important step!)
1/2 t. baking soda
1/2 t. slat
1/4 c. butter
1/4 c. canola oil
1/3 c. sugar
1/3 c. brown sugar
1 egg
1 t. vanilla
chocolate chips (to your hearts content or not....)
preheat oven to 325
Blend oats in a blender until almost flour. I like the texture of a few oats so I don't blend it all the way. Once blended mix flour soda and salt into oats and set aside.
Mix rest of ingredients together and add dry ing and mix until just combined. then stir in chocolate chips.
put about 1 inch balls on sprayed cookie sheet. Bake for about 7-11 min. depending on your oven. Dont over cook! take out when you think it still needs 2 min. (as long as it isn't jiggly in the middle, you know!)