This quick sweet uses two ingredients and takes all of 5 active minutes, plus 10 of baking and another hour for cooling. Of course you can find these at a huge discount at our Alameda Grocery Outlet.
These make a great dessert bite and are perfect for those who like to give homemade holiday gifts. Place in an airtight container with a bow, or combine with our baked treats in a fancy tin.
Variations: The measurements don’t have to be exact; if your packaging is an ounce bigger or smaller, it doesn’t matter. Also, switch up the color and flavor by trying different types of chocolate chips. These happen to be butterscotch, but I’ve also done them with milk and white chocolate. A sprinkle of sea salt after making the stacks is also a nice touch.
- 10 ounces of slivered, unsalted almonds
- 11 ounces of chocolate chips in your choice of flavor
- Optional: sea salt
- Preheat oven to 350 degrees.
- Spread almonds on an ungreased cookie sheet.
- Bake for 5 minutes; stir to ensure equal browning.
- Bake for another 5 minutes or until nicely toasted.
- Scoop almonds straight from the oven into a non-metal. (Don’t use metal as it will cool the nuts too quickly.)
- Immediately pour the chips on top of the almonds.
- Stir, stir, stir with a firm spoon. It will be lumpy and the chips will melt as you stir until the chocolate is smooth.
- Ensure all of the almonds are covered and then drop by spoonfuls onto a cookie sheet lined with parchment paper. I make them in a variety of sizes, from teaspoon to tablespoon dropfuls.
- Sprinkle with sea salt if desired.
- Refrigerate or freeze until firmly set.
Yields 20-30 depending on size. Keep refrigerated until ready to serve. Lasts a week in the fridge if they aren’t gobbled up before then!
Go To Tuesdays are recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.