Almond Buttercrunch Candy
| Ingredients | |||
| 3/4 | cup | kraft parkay butter or margarine | |
| 3 | cup | sugar | |
| 2/3 | cup | evaporated milk | |
| 1 | pk | baker's semi-sweet real chocolate | |
| 1 | each | kraft marshmallow creme (7 oz) | |
| 1 | cup | nuts, chopped | |
| 1 | teaspoon | vanilla extract | |
Directions: | |||
| MICROWAVE: In 4 quart, microwave-safe bowl, microwave margarine on HIGH (full-power) 1 minute or until melted. Add sugar and milk, mix well. Microwave on HIGH 5 minutes or until begins to boil, stirring after 3 minutes. Mix well, scrape bowl. Continue microwaving 5-1/2 minutes. Stir after 3 minutes. Stir in chips until melted. Add remaining ingredients, mix well. Pour into greased 9 inch square pan or 13x9 inch baking pan. Cool at room temperature. Cut into squares. Makes 3 pounds. | |||
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