Blog Entries: 14	Posts: 264
Gold: 218.01	Join Date: Jan 2011

[COLOR="Red"]Almond Roca-
1 cup butter
1 cup sugar or granulated splenda
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips

Melt butter in a saucepan.
Add sugar, water, and corn syrup.
Cook mixture over medium heat, stirring.
When the sugar dissolves and the mixture begins to boil raise heat and bring mixture to 290 degrees on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds.
Immediately pour mixture onto an ungreased baking sheet.
Wait 2-3 minutes for candy surface to firm then sprinkle on the chocolate chips.
In a few minutes, when chips have softened, spread chocolate evenly over surface. Sprinkle remaining almonds over melted chocolate.
When chocolate hardens crack candy into pieces and store in a covered container.[/COLOR]

Peanut Butter Cups

Posted 02-02-2011 at 12:19 AM by LucianLuna

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar or splenda
1 twelve ounce package hershey's milk chocolate chips

Mix together peanut butter, salt, and powdered sugar in a small bowl until firm.
Slowly melt chocolate chips in a double boiler over hot, not boiling, water. You can also melt them in a microwave set on high for 2 minutes, stirring halfway through. Add the salt.
Grease muffin tin cups and spoon some chocolate into each cup, filling halfway.
With a spoon draw the chocolate up the edges of each cup until all sides are coated. Cool in refrigerator until firm.
Spread 1 teaspoon of peanut butter onto chocolate in each cup, leaving room for another chocolate layer.
Pour some chocolate onto the top of each candy and spread to edges.
Let set at room temperature or covered in refrigerator. Turn out of pan when firm.