4 almond bars, cut up
1/4 c. milk
1/2 tsp. rum or brandy extract
1 tsp. vanilla extract
Pinch of salt
1/2 pt. whipping cream, whipped
1 tbsp. honey

Combine candy and milk. Heat slowly, stirring constantly until candy is melted; cool. Stir in rum or brandy extract, vanilla, and salt; quickly fold sauce into whipped cream. Do not over-mix.

Spoon into 2 1/2-inch fluted paper, foil baking cups, or muffin pans; freeze. Makes 6 servings.