Chocolate Brick Recipes

CHOCOLATE ALMOND BRICKLE

Chocolate Almond Brickle image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 1/2 cups almonds, toasted and coarsely chopped, divided
1 cup (2 sticks) butter
1 1/2 cups packed brown sugar
1 3/4 cups (from 11.55-ounce package) milk chocolate morsels

Steps:

Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
Refrigerate for about 20 minutes. Break into bite-size pieces.

CHOCOLATE BRICK

CHOCOLATE BRICK image

Categories Candy Chocolate Boil

Yield 8-12

Number Of Ingredients 12

Ingredients

20 oz Semi Sweet Chocolate
3 oz honeycomb
1 oz honey
5 oz dried blue berry
3 oz raisin
6 oz almonds
2 tbsp ground coffee
2 tbsp Mexican spiced cocoa powder
½ tsp almond extract
½ tsp vanilla extract
Or -
1 tsp Cointreau or Grand Marnier

Steps:

Line a loaf pan with wax paper. Place 6 squares of honeycomb in bottom of loaf pan. Coarsely chop almonds or other nut. Over steam or double boiler melt 10 oz semi sweet chocolate. Add extract or liquor. Add blue berries, raisins & chopped almonds. Mix thoroughly and pour over honeycomb. Smooth over chocolate evenly. Drizzle a little honey over this layer. Sift coffee and spiced cocoa powder over this layer. Over steam or double boiler melt remaining 10 oz semi sweet chocolate. Mix thoroughly and pour over first layer. Drizzle a little honey over this layer. Refrigerate for at least 20 minutes. Remove brick carefully pulling up on excess wax paper. Hand cut into squares.

CHOCOLATE CONCRETE CAKE

Chocolate Concrete Cake image

Reminisce over the nostalgia of your primary school years with this crunchy chocolate treat!

Provided by 0hmygxsh

Time 55m

Yield Makes 20 squares of cakey goodness

Number Of Ingredients 5

Ingredients

160g Butter/Margerine
175g Granulated Sugar
225g Self-Raising Flour
25g Cocoa Powder
1 Egg

Steps:

Pre-heat oven to gas mark 3 / 170C
Melt the butter, add the sugar and mix well.
Add the flour and cocoa and mix well until you have a stiff consistency.
Beat the egg and gently mix into the flour mixture.
Put the mixture into a greased 30cm x 18cm baking tray, and gently press into the corners and flatten into the tin.
Sprinkle with a little water and place in the top half of the oven for 45 minutes.
Then remove from oven and sprinkle with sugar. Allow to cool for 5 mins then cut into required size pieces and place on a wire tray.
You can either eat it as it is, or make some custard to go with it for dessert.

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