PLANET MARS ALMOND BARS
Homemade caramel, almond, nougat bars that melt in your mouth!
Provided by SAUNDRA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h10m
Yield 14
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, corn syrup and 1/2 cup water. Bring to a boil and add salt. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.
- While the syrup is cooking, beat the egg whites in the metal bowl of an electric mixer until stiff peaks form. When the syrup is ready, set the mixer to low speed, remove the syrup from the heat, and pour it into the egg whites in a thin stream, blending continuously. Continue to mix until the nougat begins to thicken to the consistency of a soft dough, about 20 minutes. Lightly grease a 9x9 inch baking dish. Mix in almonds and press nougat into prepared dish and chill in refrigerator until firm, about 30 minutes.
- In a small saucepan over low heat, melt the caramels with 2 tablespoons water. Pour melted caramel over nougat. Chill in refrigerator 30 minutes.
- Cut the chilled candy into 14 oblong bars with a sharp knife. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip bars into melted chocolate, let cool 2 hours on wire rack or waxed paper.
Nutrition Facts : Calories 521 calories, Carbohydrate 82.7 g, Cholesterol 17.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 10.5 g, Sodium 153.5 mg, Sugar 72.6 g
PLANET MARS ALMOND BARS
Homemade caramel, almond, and nougat bars that melt in your mouth!
Provided by SAUNDRA
Categories Nut Candy
Time 3h10m
Yield 14
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, corn syrup and 1/2 cup water. Bring to a boil and add salt. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.
- While the syrup is cooking, beat the egg whites in the metal bowl of an electric mixer until stiff peaks form. When the syrup is ready, set the mixer to low speed, remove the syrup from the heat, and pour it into the egg whites in a thin stream, blending continuously. Continue to mix until the nougat begins to thicken to the consistency of a soft dough, about 20 minutes. Lightly grease a 9x9 inch baking dish. Mix in almonds and press nougat into prepared dish and chill in refrigerator until firm, about 30 minutes.
- In a small saucepan over low heat, melt the caramels with 2 tablespoons water. Pour melted caramel over nougat. Chill in refrigerator 30 minutes.
- Cut the chilled candy into 14 oblong bars with a sharp knife. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip bars into melted chocolate, let cool 2 hours on wire rack or waxed paper.
Nutrition Facts : Calories 521 calories, Carbohydrate 82.7 g, Cholesterol 17.8 mg, Fat 21.5 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 10.5 g, Sodium 153.5 mg, Sugar 72.6 g
ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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