Description
These Easy Toffee Almond Haystacks with Skor Crunch are the kind of sweet little treat you can throw together when you want something quick, chocolatey, and crunchy. They set up fast and disappear even faster.
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
- If you want extra flavour, toast 2 cups (500 ml) slivered almonds in a dry skillet over medium-high heat for about 6 minutes, stirring and shaking the pan often until they smell nutty and turn light golden. Set aside to cool slightly.
- You can skip the above step and still get great results, just slightly less depth of flavour.
- In a microwave-safe bowl, melt 1 3/4 cups (425 ml) semisweet chocolate chips in 30-second bursts, stirring each time until smooth and glossy.
- Don’t overheat or the chocolate can seize and turn grainy.
- Stir in 2 cups (500 ml) slivered almonds and 1 cup (250 ml) toffee bits (Skor) until everything is fully coated and sticky.
- Drop spoonfuls, about 1 tbsp each, onto parchment-lined baking sheets. Try to keep them evenly spaced so they don’t run together.
- Chill for 15 to 20 minutes until firm and set. If your kitchen is warm, they may need a few extra minutes.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
