Wednesday, December 2, 2009

chocolate caramel crunch

5 cups caramel corn


1 cup roasted salted almonds

1 cup mini marshmallows

1 cup Heath chips

15 oz. semisweet chocolate chips

1. mix everything except chocolate in large bowl.

2. melt chocolate in microwave or over double boiler

3. Pour chocolate over caramel corn mixture; stir.  Spread on large parchment paper-lined or silicone baking sheet. Refrigerate 1 hour or until chocolate is set. Break into pieces.
makes 12 cups

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