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Results 81 - 90 of 112 for almond butter crunch
81. ALMOND CRUNCH
Melt butter in heavy pan. Stir in honey and almonds. Cook over medium heat, ... spread with 1 cup chocolate chips while hot. Chill in refrigerator.
Melt butter in medium size heavy saucepan. ... 1/2 cup of almonds. Pour into buttered 9" ... covered tin in refrigerator. Will keep 3 to 4 weeks.
In heavy gauge saucepan, combine butter, sugar, corn syrup and ... heat. Stir in almonds. Pour into foil-lined 15 ... Spread evenly over crunch. Cool to room temperature. ... pieces. Yield: 2 pounds.
Melt butter over medium heat in 2 ... in coarse chopped almonds. Pour into ungreased 13x9 ... a tightly covered container. Yield: 2 1/2 pounds.
Cream butter and sugar in a large ... egg yolk, coffee, almond and vanilla extracts. Combine flour ... a wire rack and then break into pieces.
Blend cream cheese with 1/2 ... sugar. Cut in butter until resembles coarse crumbs. Stir in almonds. Sprinkle over pie. Bake ... of pie is firm.
Heat oven to 350 degrees. ... sugar, powdered sugar, butter and oil until well blended. Add almond extract and eggs; mix well. ... dozen (4 inch) cookies.
88. ALMOND CRUNCH
Melt almond bark. Add peanut butter. Mix well. Then add rest of ingredients. Drop by spoonfuls on waxed paper.
In heavy gauge saucepan, combine sugar, butter, corn syrup and water. ... heat, stir in almonds. Pour into a foil ... Spread evenly over crunch. Cool to room temperature; ... Makes about 2 pounds.
Heat oven to 350 degrees. ... sugar, powdered sugar, butter and oil until well mixed. ... speed. Stir in almonds and chips by hand. Chill, ... Makes about 24 cookies.
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