| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sliced; blanched almonds |
| 1 |
|
Jar marshmallow cream; (7 ounces) |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Light corn syrup |
| 1/2 |
c |
Butter |
| 2/3 |
c |
Evaporated milk |
| 1/8 |
ts |
Salt |
| 2 |
c |
Milk chocolate chips |
| 2 |
c |
Dark chocolate chips |
| 1 |
c |
Sweetened flaked coconut |
| 1 |
tb |
Grand Marnier liquor |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Almond extract |
| 3 |
oz |
Cream cheese |
INSTRUCTIONS
Roast the blanched almonds in a 350 degree oven until slightly
browned, about 10 to 15 minutes. Cool them to room temperature, chop
them coarsely and set them aside. In a large, heavy saucepan combine
the marshmallow cream, sugar, corn syrup, butter, evaporated milk and
salt. Bring the mixture to a boil and boil rapidly for 5 minutes
stirring constantly. Remove from heat and stir in the chocolate
chips. Stir until the chocolate is melted. Add the chopped almonds,
coconut., Grand Marnier, vanilla extract, almond extract and cream
cheese. Stir to blend thoroughly. Pour into buttered 9" x 6" pan.
Cool and cut into squares.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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