Chocolate Almond Brickle

Ingredients

  • Refrigerate for about 20 minutes. Break into bite-size pieces.
  • 2 ½ cups almonds, toasted and coarsely chopped, divided
  • 1 cup (2 sticks) butter
  • 1 ½ cups packed brown sugar
  • 1 ¾ cups (from 11.55-ounce package) milk chocolate morsels

1. Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.

View full recipe at SpringPad

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