Chocolate Almond Treats Recipe

Ingredients
<br>- ½ cup unsalted butter
<br>- 1 cup packed brown sugar
<br>- 2 tablespoons light corn syrup
<br>- 1 teaspoon vanilla extract
<br>- 2 cups chocolate flavored crispy rice cereal
<br>- 1 cup milk chocolate chips
<br>- ¾ cup almonds
<br><p></p>Directions
<br>step 1: Heat oven to 350 degrees F.  Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
<br>step 2: Put butter in pan and melt in oven.  Add brown sugar, corn syrup and vanilla; stir to mix.
<br>step 3: Add cereal and stir with a spoon, then mix with fingers until thoroughly coated.   Place waxed paper on top and press down gently but firmly.
<br>step 4: Bake for 25 minutes until entire surface is bubbly.  Sprinkle with chocolate chips and let stand for chips to soften.
<br>step 5: Spread chips, then sprinkle with almonds, pressing gently into chocolate.  Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
<br>step 6: Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil.  Cut into bars.  Store in refrigerator.
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Ingredients
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 2 cups chocolate flavored crispy rice cereal
- 1 cup milk chocolate chips
- ¾ cup almonds

Directions
step 1: Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
step 2: Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
step 3: Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
step 4: Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
step 5: Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
step 6: Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

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