“The best! Now I don't need to buy it anymore. From Pat Forbess.”
READY IN:
15mins
SERVES:
50
YIELD:
2 1
UNITS:
Metric

Ingredients Nutrition

  • 158.51 ml chopped almonds
  • 236.59 ml butter (salted)
  • 236.59 ml light brown sugar (Use C & H)
  • 3 milk chocolate candy bars (Hershey's 1.55 oz bars)

Directions

  1. Sprinkle 1/3 cup of chopped almonds over buttered 9" x 13" pan.
  2. Place butter in a heavy skillet, add sugar and mix throughly.
  3. Bring to a boil over medium heat, STIRRING CONSTANTLY with a wooden spoon.
  4. Continue to stir until candy thermometer reaches 285 degrees F.
  5. Pour over almonds.
  6. Arrange chocolate pieces over the mixture.
  7. As chocolate melts, spread evenly over mixture and sprinkle with remaining 1/3 cup of almonds.
  8. Allow to cool completely and for chocolate to set, overnight.
  9. Use a dinner knife to break into pieces.
  10. Store in an airtight container.

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