CHOCOLATE ALMOND FUDGE
Rich chocolate flavor in a creamy fudge enhanced by the crunchy, nutty flavor of almonds. Add this to a holiday dessert table for rave reviews.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h15m
Yield 36
Number Of Ingredients 8
Steps:
- Line a 9-inch baking pan with foil; spray foil with cooking spray.
- In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
- Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
- Spread in pan. Cool completely, about 2 hours.
ALMOND FUDGE BARS
Betty Crocker® fudge brownie mix provides a simple addition to these homemade bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- Make brownie mix as directed on brownie box using water, oil and eggs. Bake 20 minutes.
- Meanwhile, in medium bowl, mix sweetened condensed milk and egg with whisk. Pour mixture over partially baked brownie base. Sprinkle candy bar pieces evenly over base; top with sliced almonds. Bake 22 to 27 minutes longer or until center is set.
- Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Bar, TransFat 0 g
CHOCOLATE-ALMOND FRIDGE FUDGE
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Provided by Chris Morocco
Categories Bon Appétit Dessert Chocolate Almond Nut Tree Nut Avocado Maple Syrup No-Cook Kid-Friendly Vegetarian Vegan Soy Free Wheat/Gluten-Free Dairy Free Peanut Free Healthy
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
- Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
- Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
- Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
- Remove by lifting up parchment, then cut into squares or bars to serve.
- Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.
CHOC- ALMOND FUDGE SQUARES
Country Fair food and crafts. Cooking time does not include cooling time. This is another of my Christmas gift basket recipes.
Provided by Luschka
Categories Candy
Time 25m
Yield 25 squares
Number Of Ingredients 7
Steps:
- Place sugar, golden syrup, butter and condensed milk in a saucepan and cook over a low heat, stirring constantly for 5 minutes or until sugar dissolves.
- Bring to the boil without stirring, then reduce heat and simmer for 5 minutes.
- Add crushed biscuits, almonds and chocolate and stir until chocolate melts and mixture is combined.
- Pour mixture into a greased and lined shallow18 x 25 cm cake tin and chill until set.
- Cut into squares.
Nutrition Facts : Calories 224.6, Fat 13.4, SaturatedFat 6.6, Cholesterol 14.8, Sodium 123.9, Carbohydrate 26.8, Fiber 2.4, Sugar 17.6, Protein 3.9
ALMOND-CHOCOLATE SQUARES
Provided by Craig Claiborne
Categories dessert
Time 1h30m
Yield Nine servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour the bottom and sides of a nine-inch-square cake pan. Set aside.
- Spread the nuts on a flat baking sheet in one layer. Place in the oven and roast for 10 minutes, stirring often, or until the nuts are golden brown. Remove from the oven and cool. When the nuts are cool enough to handle, chop them coarsely.
- Combine the butter and chocolate in a saucepan. Set the pan in a slightly larger pan containing simmering water. Keep the water at a simmer. Stir the chocolate and butter until the mixture is melted and blended.
- Combine the egg yolks and sugar in a mixing bowl. Using an electric mixer, beat until the mixture is fluffy and lemon-colored.
- Add the chocolate sauce to the egg mixture, stirring to blend thoroughly. Stir in the chopped nuts.
- Beat the egg whites until they are stiff but not dry.
- Add half of the whites to the chocolate mixture and stir. Fold the remaining whites into the mixture.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Transfer the pan from the oven to a rack and let stand about 10 minutes. Remove the cake from the pan. Let it stand until thoroughly cooled.
- Hold a sieve over the top of the cake and spoon the cocoa into it. Sprinkle this evenly over the cake. Add the confectioners' sugar to the sieve and sprinkle this over the cake. Cut into three-inch squares.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 24 grams, Carbohydrate 41 grams, Fat 51 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 24 grams, Sodium 44 milligrams, Sugar 30 grams, TransFat 1 gram
CHOCOLATE ALMOND BARS
Loaded with almond flavor, these chewy bars are one of my husband's favorite sweet treats.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.
Nutrition Facts :
WHITE CHOCOLATE AND ALMOND FUDGE
This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time.
Provided by Sandy in Oklahoma
Categories Candy
Time 2h25m
Yield 36 pieces
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, extending foil over edges of pan.
- Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
- Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
- To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
Nutrition Facts : Calories 95.3, Fat 5.8, SaturatedFat 2.3, Cholesterol 3.2, Sodium 15.8, Carbohydrate 9.6, Fiber 0.5, Sugar 8.9, Protein 2
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