Chocolate-Covered Almond Butter Brickle Recipe

Name: Chocolate-Covered Almond Butter Brickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 teaspoons plus 2 tablespoons unsalted butter, divided; 1 cup crunchy almond butter; 1/2 teaspoon baking soda; 1 teaspoon plus 2 tablespoons water, divided; 3/4 cup sugar; 3/4 cup light corn syrup; 1 teaspoon almond extract; 1 cup 60% cacao bittersweet chocolate baking chips; 1/3 cup chopped almonds, toasted; 3/4 cup sweetened shredded coconut

Servings: persons

1-1/2 teaspoons plus 2 tablespoons unsalted butter, divided
1 cup crunchy almond butter
1/2 teaspoon baking soda
1 teaspoon plus 2 tablespoons water, divided
3/4 cup sugar
3/4 cup light corn syrup
1 teaspoon almond extract
1 cup 60% cacao bittersweet chocolate baking chips
1/3 cup chopped almonds, toasted
3/4 cup sweetened shredded coconut

1
Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture.
2
In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240u00b0 (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300u00b0 (hard-crack stage), stirring frequently, about 5 minutes longer.
3
Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness.
4
Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set.
5
Break candy into pieces. Store between layers of waxed paper in an airtight container.

1135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 teaspoons plus 2 tablespoons unsalted butter, divided, 1 cup crunchy almond butter, 1/2 teaspoon baking soda, 1 teaspoon plus 2 tablespoons water, divided, and more.

Yes, Chocolate-Covered Almond Butter Brickle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Covered Almond Butter Brickle

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