Friday, March 13, 2009

Almond Brittle or Bark

This too was discovered in an old neighborhood cookbook. It is titled Almond Brittle, however I think it is rightly - bark. This too, is part of the treats we share during the holidays. Despite the amazing taste, half of the beauty is the simplicity of the preparation.

1 pkg (6 oz) semi sweet or milk chocolate chips
1 c. butterscotch chips
1 c. blanched almonds (or whatever you have - toast them first though)

Put almonds on cookie sheet. Salt and toast at 350* for 10 minutes. Meanwhile, put chips in a pan and melt over low. Stir in toasted almonds. Spread on buttered cookie sheet or waxed paper (spread as thinly as possible). Chill until firm, then break into pieces.

1 comment:

  1. i think the caramel looks a bit better...of coarse i have always loved caramel so anything chocalate is to much of a different taste