Thursday, November 29, 2012
Tuesday, November 27, 2012
Monday, November 26, 2012
Chocolate layers (layers 1 and 4):
2 lbs. melted chocolate (use premium chocolate – Nestle does not temper well), divided
3 oz. slivered almonds, toasted (optional)
Toffee - layer 2:
1 ½ cups butter
1 ½ cups sugar
4 ½ tablespoons water
4 tablespoons malted milk powder, divided (the malted milk powder helps the candy layers to stick together)
Caramel - layer 3:
½ cup caramel ice cream topping (or melted caramels)
Melt 12 oz. chocolate in or heavy saucepan or double boiler. Add in toasted slivered almonds (optional).
|Slivered Almonds ready to Toast|
|Melted Chocolate with Almonds|
|Prepared 13 X 9 inch baking dish with sprayed parchment paper|
|Chocolate layer with toasted almonds|
Sprinkle with 2 tablespoons malted milk powder.
|Malted Milk Powder on top of chocolate layer|
Let set in refrigerator (about 10 minutes). In a 2-quart heavy saucepan combine butter, sugar, and water.
|Toffee Ingredients ready to boil|
Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)
Remove from heat; remove thermometer. Pour mixture quickly over chocolate layer.
Let sit for a few minutes. Sprinkle 2 tablespoons malted milk powder over toffee.
|Toffee Layer with Malted Milk Powder|
Pour caramel ice cream topping over toffee.
Place in freezer and Freeze for 1 hour. Melt approximately 4 cups chocolate and pour over Caramel layer.
|Chocolate over Caramel|
|Final Chocolate Layer|
Cool about 1 hour before breaking into pieces.
|Set and ready to Cut in Pieces|
|Ready to Serve|