Almond Chocolate CrunchUser Submitted Recipe
Almond Chocolate Squares
1/2 Cup Peanut Butter
1/2 Cup Tehina Sesame Spread
2 1/2 Cups Slivered Almonds
3 Cups Melted Chocolate Chips
Double Boiler Pot
1 9 by 13 Disposable Baking Pan
50 small cupcake holders
Pour two cups water in the bottom pot of the double boiler pot. Place the three cups of chocolate chips in the top pot. Cook on medium flame, stirring constantly, until the chocolate chips are melted. Add the peanut butter and Tehina Sesame Spread and mix until smooth. Add the slivered almonds and mix until they are all coated with the mixture. Place in disposable tray and flatten until smooth. Place in freezer for 45 minutes. Cut in squares and place in cupcake holders. Serve cold. Makes 50 squares.
Servings3 chocolate squares
no nutrition information available
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