Feng and I spent Thanksgiving at his family's house. One of his Aunt is known for making
the most delicious desserts, one of which is a batch of Chocolate Almond covered
Cookies. She made so many that we got to take home a whole Ziploc bag full of them! My friend stopped by and accidentally
finished them all in one sitting! So I decided to make more for Feng and my colleagues to enjoy. So here
is my take of the cookies that she made, it’s not exactly the same but these
are good too. :)
What you need:
1 box of graham crackers
1 cup butter
1 cup brown sugar
2 cups chocolate chips
1 cup chopped almonds, toasted
1 box of graham crackers
1 cup butter
1 cup brown sugar
2 cups chocolate chips
1 cup chopped almonds, toasted
What to do:
Preheat oven to 350 degrees F. Spray 2
rimmed cookie sheet with non-stick spray, or line with parchment paper (one for almonds and one for the cookies)
Cutting the crackers: If you're a perfectionist like me, you like your crackers to be the same size... So to cut the graham cracker without
breaking it into weird sizes, get a paper towel damp through (but not soaking),
wrap it around the graham cracker, and microwave for 15 seconds. This will
soften the cracker enough to cut it. Using a serrated knife, cut the cracker
into the dotted lines provided. Don’t worry, the graham crackers will
re-harden.
Toasting
the Almonds: Line a cookie sheet with non-stick parchment paper. Take the
chopped almonds and crush them in a bowl a little bit more. Spread the almonds
on the sheet and bake them for 7-10 minutes. Let them cool.
Line the crackers on the cookie sheet
side by side.
Melt butter and brown sugar in a medium
pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes
until it turns into a nice caramel looking sauce.
Pour the sauce over the crackers until
they are completely covered.
Bake for 15 minutes. Remove from oven
and immediately sprinkle chocolate chips over the toffee covered crackers. The
chocolate will begin to melt. Spread chocolate over the toffee mixture (with a
spatula) and top with nuts.
Allow the crackers to completely cool
before breaking toffee up in pieces.
Hope you like them!
