CHOCOLATE BUTTERSCOTCH ALMOND CRUNCH
Make and share this Chocolate Butterscotch Almond Crunch recipe from Food.com.
Provided by Boyz 5
Categories Bar Cookie
Time 33m
Yield 100 pieces
Number Of Ingredients 8
Steps:
- Combine flour and sugars.
- Mix in margarine until thoroughly blended.
- Add egg yolks and vanilla.
- Mix until smooth OR blend in food processor until mixture comes together.
- Press with floured fingers in 10 by 15 by 1/2-inch cookie sheet with sides.
- Bake at 350 degrees for 13 to 18 minutes or until light golden.
- Cool slightly, about 20 minutes.
- Spread melted chocolate over base; sprinkle nuts on top.
- Press in lightly.
- Cool until chocolate sets.
- Cut into squares or triangles.
Nutrition Facts : Calories 45.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 3.9, Sodium 22.5, Carbohydrate 5.3, Fiber 0.2, Sugar 3.4, Protein 0.5
BUTTER ALMOND CRUNCH
Make and share this Butter Almond Crunch recipe from Food.com.
Provided by Karen From Colorado
Categories Candy
Time 30m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Combine almonds and coconut.
- Spread in a thin layer over bottom of a buttered 13 x 9-inch pan.
- Melt butter or margine in a saucepan.
- Stir in the rest of the ingredients.
- Cook, without stirring until mixture comes to soft crack stage, 290 degrees F.
- Remove from heat and pour in a thin stream evenly over almonds and coconut.
- Cool.
- Break into pieces.
- Store in an air-tight container.
Nutrition Facts : Calories 2698.9, Fat 144.9, SaturatedFat 76.8, Cholesterol 244, Sodium 1973.8, Carbohydrate 356.9, Fiber 10.5, Sugar 333, Protein 17.4
CHOCOLATE BUTTERSCOTCH CRUNCH
I am not sure where this recipe came from but it is oh so delicious. I make variations using whatever I feel like. White chocolate chips, butterscotch chips, caramel bits, toffee bits, all work great. An easy and quick option to making cookies.
Provided by P Gerrits
Categories Cookies
Time 25m
Number Of Ingredients 7
Steps:
- 1. Combine flour and sugars and mix well.
- 2. Thoroughly beat in butter.
- 3. Add egg yolks and vanilla. Mix well, until smooth. Stir in chocolate chips.
- 4. Spread evenly with a spatula on a 10x15 greased or parchment covered baking sheet. Bake at 350F for 18-24 minutes or light golden and just set. Remove from oven.
- 5. Cool and cut into bars.
ALMOND CRUNCH
Make and share this Almond Crunch recipe from Food.com.
Provided by Jennifer Neal
Categories Dessert
Time 16m
Yield 36 bars
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF (180ºC).
- Place a single layer of graham wafers in an ungreased9 x 13-inch (22 x 34 cm) baking pan, making sure they fit snugly.
- Sprinkle with almonds.
- In a heavy saucepan over medium heat, cook and stir butter and sugar until mixture comes to a boil.
- Boil gently for 3 minutes.
- Drizzle over almond-covered wafers, spreading evenly.
- Bake for 8 minutes or until mixture is bubbly.
- Cut into bars while bars are still slightly warm.
AUNT PAT'S CHOCOLATE BUTTERSCOTCH CANDY
My Husband's Aunt Pat brought this recipe to a family gathering over the holidays. One Taste and I was hooked. This is so easy that even smaller children can make this with supervision. A co-worker told me she substituted Craisins for the raisins, and she was pleased with the results. I thought coconut might be a nice addition as well. Enjoy :)
Provided by Brenda.
Categories Candy
Time 1h33m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9x13 baking dish.
- In a large microwave safe bowl, add Butterscotch Chips, Semi-sweet Chocolate Chips, and Peanut Butter.
- Microwave on high for 1 minute.
- Stir.
- Microwave at 20 second intervals, stirring each time until mixture is completely melted.
- Stir in Pretzels, Dry Roasted Peanuts, and Raisins. The Pretzels will break into smaller pieces at this time.
- Spread into prepared baking dish.
- Refrigerate 30 minutes.
- Score into 1-2 inch squares.
- Return to refrigerator for at least another hour.
- Cooking Time includes refrigeration time.
- Note: If using creamy peanut butter, increase peanuts to 1 cup.
Nutrition Facts : Calories 228.6, Fat 12.1, SaturatedFat 5.8, Sodium 117.3, Carbohydrate 29.9, Fiber 2, Sugar 22.7, Protein 3.8
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