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2 1/2 cups confectioners sugar 2/3 cup milk 1/4 cup butter 12 ounces white chocolate (coarsely chopped) 1/2 tsp. almost extract 3/4 cup dried cherries, cranberries or apricots, coarsely chopped 3/4 cup toasted almond slices Line an 8 inch square pan with foil, grease foil. Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes. Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth. Stir in dried cherries and toasted almonds. Pour mixture into pan. Refrigerate 2 hours until firm. Invert pan, peel off foil and cut in 1 inch squares. Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown. Very tasty and pretty. Submitted by Barb Marsh, New Haven, P.E.I.