Description
Sweet, nutty, and perfectly crunchy, these Toffee Almond Haystacks are ridiculously easy to whip up. Chocolate, almonds, and toffee bits come together in little bites of heaven.
Ingredients
Units
Scale
- 2 cups (500 mL) slivered almonds
- 1 3/4 cups (425 mL) semisweet chocolate chips
- 1 cup (250 mL) toffee bits (like Skor)
Instructions
- In a skillet, heat 2 cups (500 mL) slivered almonds over medium-high (optional but yum).
- Shake and stir often until fragrant and light golden, about 6 minutes. Don’t leave them, they go from golden to burnt fast. Set aside to cool.
- Place 1 3/4 cups (425 mL) semisweet chocolate chips in a microwave-safe bowl.
- Heat in 30-second bursts, stirring between, until smooth. Or, if you prefer, melt in a heatproof bowl over a saucepan of hot water.
- Stir in the toasted or raw almonds and 1 cup (250 mL) toffee bits into the melted chocolate, making sure everything’s coated.
- Drop by heaping 1 tbsp onto waxed paper-lined baking sheets. Don’t worry if they’re a little lumpy; they will taste the same, and I prefer the unevenness.
- Refrigerate for 15–20 minutes or until firm.
- Layer between waxed paper in an airtight container and store in the fridge for up to 1 week.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
