Chocolate Almond Slices Recipes
CHOCOLATE ALMOND DROPS
So much rich, chocolaty flavor, so little time! My trufflelike cookies are deceptively easy to make and look so elegant on a party tray. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.
Nutrition Facts : Calories 127 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE ALMOND TREATS
Chocolate rice crispy treats!
Provided by Stephanie Watts
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
- Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
- Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
- Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
- Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
- Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 37.4 g, Cholesterol 23.4 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 52.1 mg, Sugar 29.6 g
SIMPLE CHOCOLATE-COVERED ALMONDS
Almonds are a wholesome snack and adding chocolate can also satisfy a chocolate craving.
Provided by thedailygourmet
Categories Ingredients Nuts and Seed Recipes Almond Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
- Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
- Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
- Once dry, store almonds in a resealable container.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 17.8 g, Fat 19.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 38.6 mg, Sugar 8.6 g
CHOCOLATE AND ALMOND SLICES RECIPE
Try our delicious chocolate and almond slices cake recipe
Provided by GoodtoKnow
Categories Dessert
Yield Makes: 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C (350°F, gas mark 4). Grease and line the base of a 20x24cm (8x9½in) shallow cake tin with baking parchment. Place the chocolate in a heatproof bowl set over a pan of simmering water. Leave until melted, stir and cool for 5 mins.
- Place the butter, sugar, flour, baking powder, eggs and ground almonds in a large bowl and beat with an electric whisk until creamy. Fold in the melted chocolate.
- Spoon the mixture into the tin and level the surface. Bake for 30-35 mins until firm to the touch and a skewer inserted into the cake comes out clean. Cool in the tin for 5 mins, then turn out and leave to cool completely.
- To make the icing, place all the ingredients in a heatproof bowl and set over a pan of simmering water. Leave until melted, then remove from the heat and stir until smooth. Cool until thick enough to spread over the top of the cake. Leave until the icing has just set, then cut into slices.
Nutrition Facts : @context https, Calories 492 Kcal
CHOCOLATE ALMOND ROCA BAR
My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like to use semi sweet chocolate chips, but that is personal preference. Split you wafers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!
Provided by Bergy
Categories Candy
Time 27m
Yield 2 dozen depending on the size of square
Number Of Ingredients 5
Steps:
- Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
- Sprinkle with the almonds and set aside.
- Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
- Pour in a thin stream over the almond/wafer base.
- Place in 350 Oven for 8 minutes until bubbly all over.
- Remove from the oven and sprinkle with Chocolate chips.
- Run the tines of a fork through the chips to spread.
- Set on counter to cool and cut into squares.
Nutrition Facts : Calories 2923.7, Fat 195.8, SaturatedFat 86.6, Cholesterol 244, Sodium 1739, Carbohydrate 292.6, Fiber 22.8, Sugar 214.5, Protein 36.9
CHOCOLATE ALMOND SLICES
This is from A Taste of Thai website. They say, "Our testers thought this cookie was a delicious cross between a biscotti and a brownie. Either way it's the perfect balance of chocolate and almond. Great picnic packers or hostess gift."
Provided by HeatherN
Categories Dessert
Time 38m
Yield 42-49 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line cookie sheet with parchment paper.
- Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
- Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long.
- Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice.
- Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.
Nutrition Facts : Calories 82.7, Fat 4, SaturatedFat 1.6, Cholesterol 15.9, Sodium 28.2, Carbohydrate 10.8, Fiber 0.6, Sugar 5.4, Protein 1.5
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