Almond chocolate chews
We dare you to eat just one
(NC)—Developed for the Almond Board of California by Trish Magwood, author of James Beard's award-winning cookbook Dish Entertains and TV host of Party Dish.
I used to make a variation of these no-bake treats in high school with my friend as the ultimate after-school snack. Now, I make them with our kids at Christmastime—they love the simple assembly and the treats are great, casual teacher and host gifts from the kids in the kitchen. Put them in a little pastry box or Chinese takeout box with brown wool string and tie on a recycled gift card.
Makes three dozen.
1 package (2 cups, 500 ml) butterscotch chips
1 package (2 cups, 500 ml) chocolate chips
1 cup (250 ml) raisins
1 cup (250 ml) dried cranberries
1 ½ cups (375 ml) salted pretzels, broken in half
2 cups (500 ml) whole almonds, dry roasted (or substitute with whole almonds, salted)
In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
Gently stir, making sure no water gets into the bowl.
Drop teaspoonfuls onto wax paper-lined cookie sheet.
Refrigerate until set for about 30 minutes.