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Es’s Toffee Almond Haystacks

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TRH Es's Toffee Almond Haystacks

2 cups (500 mL) slivered almonds
1-3/4 cups (425 mL) semisweet chocolate chips
1 cup (250 mL) toffee bits, (such as Skor)

In skillet, toast almonds over medium-high heat, stirring and shaking pan often, until fragrant and light golden, about 6 minutes. Set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate chips until smooth; remove from heat. Stir in almonds and toffee bits to coat.
Drop by 1 tbsp onto waxed paper–lined baking sheets; refrigerate until firm, 15 to 20 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)


Tried and Tested by: Es Slabs
Yummy indeed
Note:  I did not have time to roast the almonds, so used it as is.  I melted the chocolate in the microwave in stead of in a saucepan.  No problem, and much easier and faster.

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