Serves: 8
Total Calories: 283
Preheat the oven to 350°F. Line a baking sheet with nonstick aluminum foil. Set aside.
Place the almonds in a single layer in a shallow pan and bake for 10 to 15 minutes, or until golden brown and fragrant.
Place the chocolate chips and vegetable shortening in a heavy medium saucepan over low heat. Cover and cook until the chocolate melts, stirring occasionally. Add the slivered almonds and cornflakes and blend well.
Using a metal spatula, spread the chocolate mixture into a 7-inch square (it does not have to be exact) on the prepared baking sheet. Freeze the chocolate mixture for 15 minutes. Remove the baking sheet from the freezer and transfer the chocolate mixture to a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Chocolate Crunch can be kept in an airtight container in the refrigerator for up to 2 months or in the freezer for 6 months.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Chocolate Crunch recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
