Ingredients:
• 1 cup butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 2 cups minus 2 tablespoons flour
• 1 (12 ounce) bag semisweet chocolate chips
• 1 small package slivered or roasted almonds
Preparation:
Preheat oven to 350 degrees. Cream butter and sugars. Add remaining ingredients except chocolate chips and almonds. Mix thoroughly and spread on large cookie sheet. Bake 10 to 12 minutes. Melt chocolate chips in microwave for 30 seconds. Stir. Repeat until creamy. Spread over warm cookie and sprinkle slivered almonds on top. Cut into bars when cool.
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p53'.
Popular Recipes
-
YIELDS APPROXIMATELY 4 CUPS Ingredients: • ½ pound (2 sticks) butter, at room temperature • 1 tablespoon sherry • ½ teaspoon lemon zest...
-
Yield: 4 servings These are simple and easy. Make your own low-fat, high-fiber chips for snacking or dipping in about 5 minutes. Ingredi...
-
The contrast of crunchy, warm crab cakes with cool, crisp salad is an appetite- easing first course that is hard to surpass. The main rule f...
-
Individual savory tartlets are an elegant addition to any cocktail party menu. This filling dish, with its salty components of chèvre and pa...
-
YIELDS 3 TO 4 CUPS Ingredients: • One 16-ounce can refried beans • One 8-ounce package cream cheese • 2 large tomatoes, diced • One ha...
-
SERVES 8 Ingredients: • 4 large red bell peppers • 1 cup olive oil • 2 to 3 cloves garlic, minced • 1 tablespoon dried basil, or ½ bun...
-
Corn, more accurately called maize or mahiz for its indigenous roots, is a kind of grass native to the Americas. According to recent DNA pro...
-
There are many ways to make caponata, a Sicilian vegetable spread, but the recipe should always include the capers that give the dish its na...
-
Yield: 60 servings These tasty little crackers are good without anything, but they also make a healthy dipper for any of the dips Ingred...
-
Rick Bayless is a James Beard Award-winning chef and author. He is the host of the public television series, Mexico—One Plate at a Time and...
No comments:
Post a Comment