1 c. butter
1 1/3 c. sugar
4 T. water
1 12 oz. pkg. chocolate chips
1 8 oz. bar Hershey's milk chocolate candy, cut into chunks
1/3 c. chopped pecans
1/3 c. chopped slivered almonds
Get all the ingredients ready before you start. Watch carefully --no interruptions. Sprinkle 11x15" jellyroll pan with the chocolate chips and pecans. You want the pieces to be close together towards the center of the pan and have all of them touching the bottom.
Heat sugar in large saucepan on high until warm. (Sugar should start to feel slightly sticky.) Add butter and water. Cook until the color of a grocery bag, stirring continuously. Pour candy over nuts and chips --spread quickly to the edges. Place pieces of chocolate bar on top and leave 2-3 mins; then spread melted chocolate to cover the surface of the candy. Sprinkle with almonds and press into the chocolate with the back of a spoon. Allow to cool and then break into pieces. Makes 2-3 lbs. Makes wonderful Christmas presents in small tins.
No comments:
Post a Comment