Chocolate Almond Crunchies Recipes

ALMOND CHOCOLATE TOFFEE CRUNCHIES

Almond Chocolate Toffee Crunchies image

I recently made these cookies using half milk chocolate and half white chocolate chips, I just had to post the recipe... they are just fantastic! also, the dough freezes excellent.

Provided by Kittencalrecipezazz

Categories Dessert

Time 32m

Yield 4 dozen

Number Of Ingredients 12

Ingredients

1 cup butter, softened (no subs!)
3/4 cup packed brown sugar
1/2 cup white sugar
1 large egg
1 1/2 teaspoons almond extract (for a stronger almond flavor use 2 teaspoons extract)
1 3/4 cups all-purpose flour
1 cup oats (not quick or instant)
1 teaspoon baking soda
1/4 teaspoon salt
1 (200 g) package skor toffee pieces
1 cup milk chocolate chips
1 cup slivered almonds

Steps:

Set oven to 375°.
Set oven rack to second-lowest position.
Line a baking sheet with parchment.
In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
In another bowl combine flour, oats, baking soda and salt.
Add the flour mixture to the creamed mixture until blended.
Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
Bake for about 8-12 minutes, or until light golden brown.
Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 1494.3, Fat 82.4, SaturatedFat 41.5, Cholesterol 203, Sodium 986.8, Carbohydrate 173.4, Fiber 9.7, Sugar 100, Protein 22.1

CHOCOLATE CRUNCHIES

Chocolate Crunchies image

I took this recipe from Good Food Cakes, Bakes and Chocolate. They are very rich and never stay in my house for long. They will keep for up to a week wrapped in foil. Cooking time is actually chilling time.

Provided by Lou van

Categories < 60 Mins

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

200 g digestive biscuits, crushed into uneven crumbs
100 g butter, plus extra for greasing
3 tablespoons golden syrup
2 tablespoons cocoa powder
50 g raisins
100 g dark chocolate

Steps:

Butter a 18cm / 7in sandwich tin.
Melt the butter and syrup in a pan.
Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.
Spoon into the tin and press down firmly.
Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.
Chill for about half an hour.

CHOCOLATE TOFFEE CRUNCHIES

Chocolate Toffee Crunchies image

From the buttery crust to the golden toffee, melted chocolate and chopped pecans, these bars are filled with Noel flavor. -Joni Crans, Woodhull, New York

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

Ingredients

2 cups vanilla wafer crumbs (about 60 wafers)
1/4 cup packed brown sugar
1/2 cup butter, melted
TOPPING:
1/2 cup butter, cubed
1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans

Steps:

Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

Nutrition Facts : Calories 93 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATY DOUBLE CRUNCHERS

Chocolaty Double Crunchers image

I first tried these fun crispy cookies at a family picnic when I was a child. Packed with oats, cornflakes and coconut, they quickly became a "regular" at our house. Years later, I still make them for my own family. -Cheryl Johnson, Upper Marlboro, Maryland

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup crushed cornflakes
1/2 cup sweetened shredded coconut
FILLING:
6 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
2 cups semisweet chocolate chips, melted

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For filling, beat cream cheese and sugar until smooth. Beat in chocolate. Spread about 1 tablespoon on half of the cookies and top each with another cookie. Store in refrigerator.

Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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