Ultra Moist Lower Fat Chocolate Mayonaise Cake

Ultra Moist Lower Fat Chocolate Mayonnaise Cake

Ingredients:

2 cups flour
2/3 cups cocoa powder (unsweetened)
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups dark brown sugar

2 tsp. vanilla extract
1 cup LIGHT Mayonnaise
2/3 cup red wine
2/3 cup water
3 eggs
1/2 cups semi-sweet chocolate chips (optional - if you like a little extra-chocolate)

Frosting:
Chocolate Ganache Frosting

or
A delicious chocolate buttercream or chocolate cream cheese frosting of your choice

Directions:

1.  Preheat oven to 350 degrees.  Mix dry ingredients (flour, cocoa, baking soda, baking powder, salt and brown sugar) together with a whisk until well incorporated.

2.  Add mayonnaise and vanilla to dry ingredients (do not mix yet).  In a microwave or saucepan heat the wine and water until just before boiling.  Add wine/water to dry ingredients and mix until well incorporated.  Add 3 beaten eggs and mix until there are no lumps and all ingredients are well incorporated.  Add chocolate chips and mix, optional.

3.  Baking Options:  Pour mixture in to prepared pans (sprayed generously with cooking spray) of choice and bake as noted:
2 8 inch cake pans - bake for 25-35 minutes or until done
Bundt Pan - bake for 45-55 minutes or until done
About 30 cupcakes - 15 minutes or until done
2 9 inch Loaf Pans - 30-40 minutes or until done

A toothpick will come out clean when cake is done.

4.  Let cool completely and frost as desired.  Enjoy!

Lower-Fat Chocolate Ganache Frosting

Ganache is so much easier and better than frosting, not sure I will ever go back...

Ingredients:
1/2 cup skim or low-fat milk
1 1/2 cups semi-sweet chocolate chips

Directions:
Put chocolate chips in a medium mixing bowl.  In a small-medium saucepan heat milk until just-before boiling and immediately turn off the heat; or heat milk in a microwave for 1 minute.   Add milk to chocolate chips and stir until chocolate is dissolved. Ganache will be thick.  Pour over your favorite cake. Let harden at room temperature or in the refrigerator and then serve.

Dark Chocolate Turtles

Dark Chocolate Turtles

Ingredients:
Ghirardelli Dark Melting Wafers (about 30 wafers)
Whole Pecans Haves (about 150 whole pecans; about 2 1/4 cups of whole pecan halves)
1 (14 oz.) bag caramel candies unwrapped (I used Kraft Caramel Squares)
Non-stick Cooking Spray

Directions:
Spray a cookie sheet or jelly roll pan with non-stick cooking spray.

Place all unwrapped caramels in a double boil and melt caramel over medium-high heat.

While caramel is melting arrange pecans in groups of 5 pecan halves.  Prepare for at least 30 turtles.  You want five pecan halves grouped with one edge of each pecan half in the center which is where the drop of caramel will go to  hold the turtle together.  The pecan halves represent the turtles 4 feet and head.  Depending on how much caramel you use per turtle you may be able to make more than 30 turtles.  It's not an exact science.

When the caramel is melted, place about 1 heaping tsp. caramel over the center of each turtle to hold the turtle together, caramel will spread a bit.  Keep the caramel on medium low in the double boiler during this process so caramel doesn't become difficult to work with.  It is a little messy, but worth it.

While the turtles are still hot, place one melting wafer on top of the hot caramel.  I put wafers on the turtles after every 5 or so turtles  to make sure the caramel is still hot enough to melt the chocolate.  Let the turtles cool at room temperature or in the refrigerator until chocolate hardens.  Remove from pan and store in tin, separating each layer with wax paper.  Store at room temperature if you plan to eat within 1-2 weeks.Can refrigerate for a longer shelf life or freeze and keep turtles for months.

But make sure to always serve at room temperature or caramel will be really hard.

Makes about 30 turtles.

Makes a great cookie tray addition!

Chocolate Graham Cracker Crust

Chocolate Graham Cracker Crust 
1 1/4 cup chcolate graham cracker crumbs or oreo crumbs
1/4 cup sugar
5 Tbsp. butter

Preheat oven to 350 degrees.  Melt butter in microwave or place butter in 9 inch pie pan, bake until butter is just melted.  Add butter, graham cracker crumbs and sugar to pie pan.  Mix until well blended.  Press into sides and bottom of pie dish being careful not to burn your fingers.  You can choose to bake the crust for a slightly crispier texture or simply use the crust as is.  Optional:  Bake at 350 degrees for 6 minutes.  Let cool.  

Mocha French Silk Pie

Mocha French Silk Pie

Crust Ingredients:

Pie Crust.- Roll out and fit into pie dish baked at 350 degrees until golden.  Let cool.  Using this recipe you should only need half the dough, freeze the rest to thaw and use it another day -

or

Chocolate Graham Cracker Pie Crust
 or

To save time - (you can also use a pre-made crust)

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
4 egg yolks
3 cups milk (skim or 1%)
2 Tbsp. instant coffee powder
2/3 cup semi-sweet chocolate
2 ounces unsweetened chocolate
2 Tbsp. butter
1 tsp. vanilla

Directions:

Grind up chocolate using a food processor.  Set aside.

In a bowl whisk your egg yolks.  Add milk and whisk together.  In a medium sauce pan, add sugar, cornstarch and salt.  Turn on to medium heat and whisk in milk mixture.  Add instant coffee.  Whisk for about 7 minutes until thick.  Turn off heat, add ground chocolate, butter and vanilla.  Whisk together until combined.

Pour into cooled pie crust and refrigerate for at least 1 hour before serving.  Serve with whipped cream or cool whip.  Also great topped with chocolate shavings.  Enjoy!

Chocolate Chip Banana Crumb Loaf

Ingredients:

Batter:

1 egg

1 cup sugar

1 stick butter

1 tsp. vanilla

1/2 cup milk mixed with 1 tsp. lemon juice

2 large or 3 medium-small overripe bananas, mashed

2 cups flour

1/4 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

3/4 cup chocolate chips (recommend dark chocolate to contrast with the sweetness of the banana)

Optional:  ½ cup chopped walnuts or pecans

Crumb Topping:

1/2 cup brown sugar (or powder sugar or sugar)

1/2 cup flour

4 + 1 Tbsp. melted butter

Directions

Preheat the oven to 350 degrees.  In the oven in your loaf pan melt your 4+1 Tbsp. Butter.  Once melted remove from the oven, turn pan slightly to coat sides and bottom with melted butter.  Pour about 4 Tbsp. of the melted butter in a medium bowl to make your crumb topping later.  About 1 Tbsp. of melted butter will remain in the loaf pan to coat sides.  Put loaf pan aside to cool.

In a mix master, cream butter.  Add sugar and beat until fluffy.  Add in egg and vanilla until combined, scrapping the sides to make sure mixture is well-incorporated. Mix in milk, lemon juice and bananas until just combined.  Mixture will look curdled, this is normal.

Slowly add the flour, salt, baking soda, baking powder and chocolate chips stirring only until just combined. Pour into cooled loaf pan.

Make the crumb topping by combining the sugar, flour and melted butter. Crumble the mixture over the batter evenly. Bake at 350 degrees for 45-50 minutes or until done.

Or make 2 smaller loafs and bake for 30-40 minutes or until done (toothpick comes out clean).

Also great as muffins (bake about 18-24 minutes) or 3-4 mini loaves (bake 20-25 minutes).

Easily doubled for giving as gifts.

Alternative Recipe:
Amazing Cinnamon Banana Crumb Loaf

Smore Cookie Checkerboard Bars

Ingredients:

Your favorite Chocolate Chip Cookie Dough (uncooked)
I suggest:  Chewy Chocolate Chip Cookies

Your favorite Brownie Dough (uncooked)
I suggest:  Decadent Double Chocolate Brownies

Graham Cracker Crust:  Graham Cracker Pie Crust (but leave in bowl mixed and follow directions below)

1 1/2 cup mini marshmallows

Directions:

Preheat oven to 350 degrees.

If your brownie dough uses melted butter, make sure to melt it in a 13 X 9 X 1(or more) inch baking pan.  If not, melt 1 tbsp. butter in a 13X9X1 inch pan and spread melted butter evenly across bottom of pan.

Plop the cookie dough in large tablespoon full in a checkerboard pattern in buttered 13X9X1 inch pan alternating leaving the spots for the brownie batter empty, as shown in diagram below.  Use all cookie dough.
    ------------------------
|   C   B   C   B   C   B   |     B = brownie dough
|   B   C   B   C   B   C   |     C = Chocolate Chip Cookie Dough
|   C   B   C   B   C   B   |
|   B   C   B   C   B   C   |
    ------------------------

Mix 3/4 cup marshmallows into the brownie batter.  Spoon about 1/12 of the pie crust mixture into each empty space in your baking pan.  Press the pie crust lightly into each space.  Cover the pie crust with about 1/12 of the brownie batter.  Sprinkle the remaining 3/4 marshmallows on top of the brownie dough spots only.

Bake at 350 degrees until done about 35-45 minutes.

Serving Suggestion:  Great served warm topped with 1 scoop of vanilla ice cream and hot fudge sauce!

Amazing Checker Board Bars

Ingredients:

Your favorite Chocolate Chip Cookie Dough (uncooked)
I suggest:  Chewy Chocolate Chip Cookies

Your favorite Brownie Dough (uncooked)
I suggest:  Decadent Double Chocolate Brownies

Directions:

Preheat oven to 350 degrees.

If your brownie dough uses melted butter, make sure to melt it in a 13 X 9 X 1(or more) inch baking pan.  If not, melt 1 tbsp. butter in a 13X9X1 inch pan and spread melted butter evenly across bottom of pan.

Plop in large tablespoon full in a checkerboard pattern in buttered 13X9X1 inch pan alternating between brownie and cookie dough, as shown in diagram below.  Use all dough.

    ------------------------
|   C   B   C   B   C   B   |     B = brownie dough
|   B   C   B   C   B   C   |     C = Chocolate Chip Cookie Dough
|   C   B   C   B   C   B   |
|   B   C   B   C   B   C   |
    ------------------------

Bake at 350 degrees until done about 35-45 minutes.

Serving Suggestion:  Great served warm topped with 1 scoop of vanilla ice cream and hot fudge sauce!

This also works great with other combinations such as:

Peanut Butter Cookie - Chocolate Chip Cookie
Peanut Butter Cookie - Brownie
Blondie - Brownie
Blondie - Peanut Butter Cookie

Chewy Chocolate Chip Cookies

Ingredients:

1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup  sugar
1  egg
2 teaspoons vanilla 
2 cups flour
2 tsp.cornstarch
1 tsp. baking soda
1/4 tsp. salt
1 and 1/2 cups chocolate chips (pick your favorite dark/white/milk/semi-sweet)

Optional: 1/2 cup nuts

Directions:

1. Beat butter until light and creamy using a mix master. Add the sugars and beat until light and fluffy. Add in egg and vanilla, mix to blend scraping sides to make sure well-incorporated. Slowly add flour, cornstarch, baking soda and salt; and mix only until just combined, scraping sides as necessary.  Chill dough covered in refrigerator for at least 1 hour or up to a few days.
2. Preheat oven to 350 degrees.
3. Once chilled, roll the dough in your hands to form 1 1/2 inch balls (it will be crumbly).  Bake for 7-10 minutes, until barely golden brown at edges. Let cool on pan 5 minutes before coloing on a wire rack.
4. Enjoy!

Decadent Double Chocolate Brownies

Ingredients:
1 stick butter (1/2 cup)
2 oz. Baker's Unsweetened Chocolate 
2 eggs
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup chocolate chips (your preference - milk, dark, semi-sweet or white)

Directions:
Preheat over to 350 degrees.

Melt butter over medium heat in saute pan. Add chocolate and cook until chocolate is melted and fully combined stirring constantly. Set aside to cool. In medium bowl whisk together eggs, sugar and vanilla. Add chocolate mixture to egg mixture and stir to combine. Add remaining ingredients and stir until just combined.   Add chocolate chips.  Pour into a greased 8X8 inch cake pan.

Bake in preheated oven for 30 to 35 minutes or until done. Let cool for 5 minutes at least before slicing. Goes great with ice cream, hot fudge or whipped cream, or simply serve by itself.

If you want to make more, simply double the recipe and bake in a 13X9 inch pan.

Homemade Candy Bars

Ingredients:
1 1/2 cups graham cracker crumbs
1 stick butter
1 cup semi-sweet chocolate chips1 cup peanut butter chips3 1/3 cups rice krispies1/2 cup chopped nuts
1 can fat free sweetened condensed milk

Directions:
Preheat oven to 350 degrees.  In an 8 X 8 inch baking melt the butter in the oven.  Remove from oven.  Add the graham cracker crumbs and Stir with a fork until combined.  Press into bottom of dish.  Spread chocolate chips evenly over the crust.  Pour 1/2 of the rice krispies evenly over top.  Spread peanut butter chips evenly over top.  Spread nuts evenly over top.  Spread remaining rice kirsipies evenly over top.  Pour over the sweetened condensed milk evenly to cover.  Bake for 25 minutes or until edges are lightly brown.  Wait 5 minutes before cutting.  Serve warm.  Optional - top with ice cream or whipped cream.

Cranberry Double Chocolate Shortbread Cookies

One of many little twists on my classic Chocolate Chip Shortbread Cookies.

Ingredients:
1 stick melted butter
1/4 sugar
1/5 cup powder sugar; if you don't have a 1/5 cup, just use slightly less than a 1/4 cup ;)
1 Tbsp. Vanilla
1 cup + 2 Tbsp. flour
1/3 cup each of semi-sweet chocolate chips, white chocolate chips and dried cranberries
1/3 cup chopped nuts (optional)

Directions:  Preheat oven to 350 degrees.  Mix melted butter, sugars and vanilla until combined.  Add flour and mix until mixture sticks together and is the consistency of play dough.  Add chocolate chips, white chocolate chips, cranberries and nuts (if desired) and mix until just incorporated.  Mixture will be crumbly, press together to form cookies into 1 inch balls.  Place on cookie sheet spread about 1 inch apart.  Bake for about ten minutes or until done.  Cookies will not get light brown.  Let cool on wire rack.  Store in airtight container once cool.  Makes about 30 small cookies.  Enjoy!

Chocolate Peanut Butter Pie

D-E-L-I-C-I-O-U-S...and super simple to make.

Ingredients:

Chocolate Graham Cracker Crust (you can also use a pre-made crust):
1 1/4 cup chcolate graham cracker crumbs or oreo crumbs
1/4 cup sugar
5 Tbsp. butter

Filling:
1 (8 oz.) brick lowfat cream cheese softened
3/4 cup creamy peanut butter
1/2 cup powder sugar
1 tsp. vanilla
1 (8 oz.) light cool whip

Directions:

Preheat oven to 350 degrees.  Melt butter in microwave or place butter in 9 inch pie pan, bake until butter is just melted.  Add butter, graham cracker crumbs and sugar to pie pan.  Mix until well blended.  Press into sides and bottom of pie dish being careful not to burn your fingers.  You can choose to bake the crust for a slightly crispier texture or simply use the crust as is.  Optional:  Bake at 350 degrees for 6 minutes.  Let cool.  

You may also use a pre-made pie crust instead.  Again, if you want a crispier crust, you can bake the pie crust at 350 degrees for 6 minutes.  Make sure to completely cool the pie crust.

When the pie crust is completely cooled:  In a medium bowl, mix softened cream cheese with peanut butter until well blended.  Add powder sugar and vanilla and mix until well blended.  Fold in the cool whip until well incorporated.  Fold in the cool whip in until most of the small chucks of cream cheese mixture disappear.  Pour into prepared cooled pie crust and smooth top with a spatula.  Cover and refrigerate for at least 2 hours or up to 24 hours before serving.  Enjoy!

May top with crumbled Reese's, chocolate sauce, whipped cream, or any combo thereof!

Quick and Easy Summer Chocolate Malbec Spice Cupcakes

These cupcakes are the perfect combination of chocolate and wine, two of my favorite things.  These cupcakes are very moist and are delicious with or without frosting.  Bonus!  This means less work for you, enjoy!

Ingredients:
1 package Chocolate Cake Mix (any type including German Chocolate)
3/4 cup red wine (Malbec adds some spice, but any red wine will work)
1 stick butter
5.25 ounces (about 3/4 cup) Chocolate (milk, dark or semi-sweet to your preference)
1 tsp. cinnamon
1/2 tsp. ground ginger
3 eggs beaten
1 tsp. vanilla

Directions:

Preheat oven to 425 degrees.

In small saucepan melt chocolate and butter together over medium heat until both are just melted.

Pour cake mix until medium mixing bowl, add melted chocolate mixture, wine, cinnamon, ginger, eggs and vanilla.  Stir until combined.

Pour until prepared cupcake cups.  I use cupcake liners.  Bake for 12-16 minutes or until cooked through.  Serve warm or let cool. If topping with desired frosting, make sure the cupcakes are cool first.  Makes 24 cupcakes.

Chocolate Chip Shortbread Cookies

In memory of a great lady, a twist off her wonderful recipe.

Ingredients:
1 stick melted butter
1/4 sugar
1/5 cup powder sugar; if you don't have a 1/5 cup, just use slightly less than a 1/4 cup ;)
1 Tbsp. Vanilla
1 cup + 2 Tbsp. flour
3/4 cup chocolate chips (milk, semi-sweet or dark chocolate depending on your preference)

Directions:  Preheat oven to 350 degrees.  Mix melted butter, sugars and vanilla until combined.  Add flour and mix until mixture sticks together and is the consistency of play dough.  Add chocolate chips and mix until just incorporated.   Mixture will be crumbly, press together to form cookies into 1 inch balls.  Place on cookie sheet spread about 1 inch apart.  Bake for about ten minutes or until done.  Cookies will not get light brown.  Let cool on wire rack.  Store in airtight container once cool.  Makes about 30 small cookies.  Enjoy!

For a variation see:  Cranberry Double Chocolate Shortbread Cookies

Summertime Dark Chocolate Peanut Butter Ice Cream

Heavenly and lower-fat...say no more

Ingredients:

2 1/2 plus 1/2 cup skim milk

1/3 cup cocoa powder

2/3 cup sugar

pinch of salt

3 Tbsp. cornstarch

3/4 cup chocolate pieces (preferably dark)

1/2 cup peanut butter

Directions:

In a medium saucepan on medium high heat cook 2 1/2 cups milk, sugar, salt and cocoa powder until milk is about to boil, about 5-10 minutes.  Mix 1/2 cup milk with the cornstarch until combined.  Add to heated milk-chocolate mixture, and cook until thick.  Turn off heat.  Add chocolate and stir until chocolate is melted.  Cool in refrigerator.  When completely cooled pour into ice cream maker and follow instructions of ice cream maker.  With my Cuisinart, I pour the mixture into the machine, and let churn 30 minutes.  Once ice cream is ready, barely stir in tablespoon fulls of peanut butter so there are large chucks within the mixture.  Place in freezer-safe container and cover tightly.  Let harden in freezer.  Prior to serving let sit out for about 5 to 10 minutes.

Double Chocolate Drop Scones for a Spring Bachelorette Party Brunch

Easy Double Chocolate Drop Scones for a Spring Bachelorette Party



Ingredients:
2 cups flour
4 Tsp. baking powder
3/4 tsp. salt
1/3 cup sugar
6 Tbsp. butter
1 egg
3/4 skim milk
1/2 cup chocolate chips
1/3 cup white chocolate chips

Directions:
Preheat oven to 350 degrees.

Mix flour, baking powder, salt and sugar; cut in butter.  Beat egg and milk in a bowl, then add to dry ingredients and mix.  Add chips to mixture and stir until incorporated.  Drop batter 2 heaping tablespoons of batter per scone onto a cookie sheet, keep at least 1 inch apart.  Bake for 15 minutes or until golden at edges.

Makes about 15-20.

Fresh Mint Brownies and Frango Mint Brownies, I am all about Options

Mint Brownies

I am a strong proponent of the argument, "You can never have too much of a good thing."  That's why I am giving two of my favorite Mint Brownie recipes below.

Fresh Mint Brownies, a Cure to April Showers

I have an out of control sweet mint plant that comes back every year bigger and better than the year before...so, I have been inventing new uses for sweet mint.  These are a fun brownie to make in the Spring/Summer and serve with ice cream and hot fudge!  I love sundae bars and these brownies definitely are a great addition.  Enjoy!

Ingredients:
1 1/2 tsp. fresh sweet mint finely chopped (use regular mint if sweet mint unavailable)
1 stick butter (1/2 cup)
2 oz. Baker's Unsweetened Chocolate
2 eggs
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

Directions:
Preheat over to 350 degrees.

Melt butter over medium heat in saute pan.  Add mint and saute 30 seconds. 

Add chocolate and cook until chocolate is melted and fully combined stirring constantly.

Set aside to cool.  In medium bowl whisk together eggs, sugar and vanilla. 

Add chocolate mixture to egg mixture and stir to combine. 

Add remaining ingredients and stir until just combined.  Pour into a greased 8X8 inch cake pan.

Bake in preheated oven for 30 to 35 minutes or until done.  Let cool for 5 minutes at least before slicing.  Goes great with ice cream, hot fudge or whipped cream, or simply serve by itself.

If you want to make more, simply double the recipe and bake in a 13X9 inch pan.

Frango Mint Brownies, a Cure to ANYTHING

So these are phenomenal and so easy!  They make great Christmas gifts!  They speak for themselves, just make them.

Ingredients:
1 stick butter (1/2 cup)
2 oz. Baker's Unsweetened Chocolate
2 eggs
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
15 Frango Mint Chocolates chopped (I suppose you could use other mint chocolates, but as a Chicago native I refuse to stray from Frangos)

Directions:
Preheat over to 350 degrees.

Melt butter over medium heat in saute pan. Add chocolate and cook until chocolate is melted and fully combined stirring constantly. Set aside to cool. In medium bowl whisk together eggs, sugar and vanilla. Add chocolate mixture to egg mixture and stir to combine. Add remaining ingredients and stir until just combined.   Add chopped Frango mints.  Pour into a greased 8X8 inch cake pan.

Bake in preheated oven for 30 to 35 minutes or until done. Let cool for 5 minutes at least before slicing. Goes great with ice cream, hot fudge or whipped cream, or simply serve by itself.

If you want to make more, simply double the recipe and bake in a 13X9 inch pan.

Double Chocolate Cranberry Magic Bars that Melt in the Hot July Sun

These are fun and easy and delicious.  They taste like candy.  I recommend cutting small bars as they're rich.  They're delicious wth vanilla ice cream on a hot summer afternoon.

Ingredients:
1 1/2 cups Graham Cracker Crumbs
1 stick butter
1 can fat free sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup dried cranberries
2 cups coconut flakes
1/2 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.  Place butter in a 13 by 9 inch baking dish and place in oven until melted.  Pour the Graham Cracker Crumbs into the melted butter and mix.  press the crumb mixture into bottom of the baking dish.  Evenly spread chips, cranberries, coconut and walnuts over the graham Cracker crumb mixture.  Evenly pour the sweetened condensed milk over the top of the bars.  Bake for 25 minutes or until edges are lightly browned.  Cool completely before cutting.  Enjoy!

Chocolate Almond Toffee for a Sunny Saturday

Chocolate Almond Toffee for a Sunny Saturday

This is the easiest candy to make and its delicious.  So, if you are new to candy making, it is a great starter recipe.  It is great to give as gifts at Christmas time, or really for any occasion.  I made it because my Mom and sister were coming into town and I wanted them to have a yummy dessert to snack on.  Serve with coffee, or as we did this weekend, a good red wine.

Just between us, a little trick my grandmother taught me, never make candy on a rainy day.  It just doesn't turn out as well.

Ingredients:
16 oz. whole raw unsalted almonds (or other raw unsalted nuts of your choosing)
2 sticks butter
1 1/2 cups dark brown sugar
2 3.5 oz. bars of Milk Chocolate or Dark Chocolate

Directions:
Pour almond evenly onto a 13 X 9 inch jelly roll pan (i.e. a baking sheet with sides).  Almonds should be scattered but next to each other and may not cover the entire pan.  Melt butter in a medium sauce pan on medium high heat and add the brown sugar.  Cook, stirring constantly, until temperature reaches about 270 degrees.  If you do not have a candy thermometer, cook for about 5 minutes until the mixture is very thick and bubbling (mixture will also expand in size).  Do not allow sugar to burn!  Immediately pour the hot mixture over the almonds as evenly as possible (mixture is very difficult to spread once poured).  Break up the chocolate bars into quarter sized pieces and scatter evenly on top of the hot toffee. Wait about 5 minutes, then spread the chocolate evenly with a spatula.  Place in refrigerator to harden for approximately 30 minutes.  Break into chunks and serve.  Store in refrigerator for a longer shelf life.

This is also good with walnuts, peanuts, cashews or hazelnuts.

If you do not have chocolate bars, then you can use chocolate chips instead.  I would recommend using milk chocolate chips.  Scatter chips on the hot toffee until covered and spread according to the recipe after 5 minutes.

It even made an appearance at my wedding as a favor.