Best 6 Chocolate Almond Slices Recipes

CHOCOLATE ALMOND DROPS

Steps:

• In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.

CHOCOLATE ALMOND TREATS

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

CHOCOLATE AND ALMOND SLICES RECIPE

Steps:

• Preheat the oven to 180°C (350°F, gas mark 4). Grease and line the base of a 20x24cm (8x9½in) shallow cake tin with baking parchment. Place the chocolate in a heatproof bowl set over a pan of simmering water. Leave until melted, stir and cool for 5 mins.
• Place the butter, sugar, flour, baking powder, eggs and ground almonds in a large bowl and beat with an electric whisk until creamy. Fold in the melted chocolate.
• Spoon the mixture into the tin and level the surface. Bake for 30-35 mins until firm to the touch and a skewer inserted into the cake comes out clean. Cool in the tin for 5 mins, then turn out and leave to cool completely.
• To make the icing, place all the ingredients in a heatproof bowl and set over a pan of simmering water. Leave until melted, then remove from the heat and stir until smooth. Cool until thick enough to spread over the top of the cake. Leave until the icing has just set, then cut into slices.

CHOCOLATE ALMOND ROCA BAR

Steps:

• Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
• Sprinkle with the almonds and set aside.
• Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
• Pour in a thin stream over the almond/wafer base.
• Place in 350 Oven for 8 minutes until bubbly all over.
• Remove from the oven and sprinkle with Chocolate chips.
• Run the tines of a fork through the chips to spread.
• Set on counter to cool and cut into squares.

CHOCOLATE ALMOND SLICES

Steps:

• Preheat oven to 375 degrees.
• Line cookie sheet with parchment paper.
• Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
• Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long.
• Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice.
• Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.