Chocolate Recipies

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This recipe from my Great Aunt Anne is wonderful for snacking, buffet or potluck desserts, and for gift giving. It keeps well (but avoid warm temperatures!).

1. Boil a pound of butter with a pound of sugar (about 2 1/4 cups) until the mixture turns a rich dark carmel color.
2. Mix in 1/2 cup of toasted almonds (I usually use chopped almonds that I toast about 10 minutes at 300F).
3. Pour mixture into a 13×9″ baking dish or pan.
4. Sprinkle chocolate chips on top to cover about 80% of the surface. These will melt within a few minutes, although they keep their shape. As soon as they are soft, spread with a spatula to cover the whole surface evenly.
5. Sprinkle with toasted chopped almonds.
6. Cool completely (you can put it in the fridge) and break into pieces.

You might want to make two batches. This is addicting and yummy!