CHOCOLATE-DIPPED ALMOND-TOFFEE MOONS
Surprise your guests with these moon shaped cookies packed with almonds and dipped in chocolate - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
- Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
- Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g
CHOCOLATE DIPPED TOFFEE MOONS
I love the cookie recipes by Pillsbury, this is one of my favorites, found in one of their cookbooks. the almond and toffee cookie tastes great with the chocolate glaze.
Provided by Dawn399
Categories Fruit
Time 1h
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 ° F.
- Mix 1/2 cup powdered sugar, butter, and vanilla in a large bowl.
- Add flour, almonds, toffee bits, and salt, and mix well.
- Roll dough itno 1 inch balls, then into the shape of a log, bend to make a crescent shape.
- Place 1 inch apart on ungreased cookie and bake for 13-15 minutes.
- Make glaze.
- In a microwave safe dish mix glaze ingredients.
- Microwave on high for 45-60 seconds, stirring once halfway through.
- After glaze is finished cooking, stir until smooth.
- Dip half of each cookie into glaze and place on waxed paper.
Nutrition Facts : Calories 819.4, Fat 58.6, SaturatedFat 27.9, Cholesterol 97.6, Sodium 474.5, Carbohydrate 66.3, Fiber 5.6, Sugar 22.6, Protein 12.3
CHOCOLATE-COVERED ALMOND TOFFEE
Provided by Joe Miller
Categories Candy Chocolate Nut Dessert Freeze/Chill Quick & Easy Almond Winter Chill Edible Gift Simmer Gourmet Montana Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 lb
Number Of Ingredients 9
Steps:
- Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
- Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
- Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
- Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
- Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.
CHOCOLATE ALMOND TOFFEE
A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
Provided by Annacia
Categories Candy
Time 15m
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Spread oil on large rimmed baking sheet; set aside.
- In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
- Remove from heat.
- Whisk in cocoa; stir in almonds.
- Quickly spread as thinly as possible on prepared pan.
- Let cool completely.
- Break into pieces.
- Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).
Nutrition Facts : Calories 2600.4, Fat 184.5, SaturatedFat 92.1, Cholesterol 366, Sodium 1255, Carbohydrate 245.2, Fiber 10.8, Sugar 212.1, Protein 19.1
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