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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 49 |
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Chocolate, more chocolate, almonds, caramel, then even more chocolate. These you'll want to overdose on. Ingredients:
1/2 cup butter |
1/4 cup cocoa |
1/4 cup sugar |
1 cup flour |
1 1/2 cups dark chocolate wafers (for making candy, you can just use real chocolate if you want) |
1/2 cup almonds (chopped) |
1/2 cup butter |
1/2 cup brown sugar |
1/2 cup almonds (chopped finely) |
4 ounces baking chocolate (chopped) |
1/2 cup heavy cream |
1 teaspoon butter |
Directions:
1. Bottom Layer:.
2. Preheat oven to 350°F.
3. Crumble all ingredients together, I used a pastry blender to mix them together.
4. Press into 9x9 pan.
5. Bake in oven for 12 minutes or until fully cooked.
6. First Layer:.
7. Melt chocolate wafers or chocolate in double boiler, make sure that the bottom layer is done so that you don't burn the chocolate.
8. Evenly pour the chocolate over the shortbread bottom.
9. Sprinkle the chopped almonds over the chocolate (you may want to then cover the almonds in the melted chocolate with a spoon).
10. Second Layer:.
11. In a saucepan, melt the butter and sugar together.
12. Add the almonds when you are ready to spread this over the chocolate layer.
13. Top Layer:.
14. Heat the cream and butter together in a saucepan.
15. When the butter is completely melted, add the chopped chocolate and stir until it's sufficiently mixed together.
16. Pour the topping over the caramel layer, cool in the fridge for a while, cut and you're done.
17. Enjoy!
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