Prep Time: 10 Minutes
Cook Time: 15 Minutes
1 cup butter (don’t use margarine)
1 cup sugar
1/3 cup honey
1/3 cup whipping cream
4 cups sliced almonds
1 cup chocolate chips
Preheat oven to 375 degrees and thoroughly grease 4 or 5 disposable aluminum pie pans with Pam*. Set aside.
Bring butter, sugar, honey and cream to a boil and boil for 2 minutes. (I do this in the microwave and boil until it is frothy)
Remove from microwave. Add sliced almonds and stir well..
Divide mixture evenly in prepared pans, and bake 10-14 minutes or until golden brown.
Cool on wire racks, then put in refrigerator for about 15 minutes.
Pop cookies out of pans. Melt chocolate chips and spread the bottoms of cooled cookies with chocolate.
Cool and wrap with plastic wrap.
May be stored in a cool place in an airtight container for up to one month, or refrigerated indefinitely.
*You may also use one large cookie sheet instead of five pie pans and then break the finished bar into pieces.
Recipe courtesy of Antoinette Barker