2 (12 oz.) pkg. semisweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
2 tsp. vanilla extract
2 C. (16 pieces) mini Almond Joy candy bars, cut into 1/2-inch pieces
Butter an 8-inch square baking pan. Line with enough wax paper to
overhang 2 sides by 2 inches. In a saucepan, combine chocolate chips
and milk over medium heat cook, stirring constantly, until mixture is
melted and smooth. Remove from heat; stir in vanilla extract. Cool 1
minute.Stir in candy bars. Spread mixture evenly in pan. Refrigerate
until firm, at least 2 hours. Use wax paper to help remove from pan.
Peel off paper, then cut into squares. Makes 36 pieces
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