1 cup roasted salted almonds
1 cup mini marshmallows
1 cup coarsely chopped Heath Bars
15 oz. semisweet chocolate, chopped
1. Combine all ingredients except chocolate in large bowl.
2. Place chocolate in medium heat-proof bowl. Bring 1 inch water to a boil in medium saucepan; remove from heat. Place bowl of chocolate over water (bowl should not toiuch water). Let stand until chocolate is melted.
3. Pour chocolate over caramel corn mixture; stir to thoroughly combine. spread on large parchment paper-lined baking sheet. Refrigerate 1 hour or until chocolate is set. Break into pieces. (Store in airtight container 2 weeks)
This is what I usually make for Christmas treats. This is heaven! And if your really nice to me you might get some!
No comments:
Post a Comment