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Es’s Toffee Almond Haystacks

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TRH Es's Toffee Almond Haystacks

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

Preparation
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.)

Source: http://www.canadianliving.com

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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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

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My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

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