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1/2 c. butter, melted 1 box chocolate Teddy Grahams, crushed 1 bag almond brickle chips (Heath brand found near chocolate chips in the store) 1 bag Heath milk chocolate and toffee bits 1 c. (6 oz.) semi-sweet chocolate chips (I used milk chocolate) 1 c. chopped pecans (I used less) 1/2 c. chopped walnuts 1/2 c. almonds (I added this) 1 (14 oz.) can sweetened condensed milk Line a 13 x 9 pan with aluminum foil (use the new nonstick kind), allowing the foil to extend over the edges of the pan. Pour melted butter into pan. Sprinkle chocolate crumbs in bottom of pan; press firmly and bake at 325 degrees for 5 minutes. Layer almond brickle chips and next 5 ingredients; press layers down firmly. Pour condensed milk evenly over top. Bake at 325 degrees for 30 minutes, or until edges are lightly browned. Cool completely in pan. Lift foil out of pan and cut into squares. You can make ahead and freeze. Note: Almond brickle is sometimes hard to find, except during the holidays. I have had luck finding it recently at the new Kroger on Columbia Highway. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |