Recipe
Coconut Almond Granola (topping For Salad) Recipe
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- 1 tb Grand Marnier liqu 1 ts Vanilla
- 3 oz Cream cheese
- 1 c Sweetened flaked coconut
- 1 Jar marshmallow cream;
- 2 c Dark chocolate chips
- 2/3 c Evaporated milk
- 2 tb Light corn syrup
- 1/8 ts Salt
- 1 1/2 c Sugar
- 1 ts Almond extract
- 2 c Milk chocolate chips
- 1 c Sliced; blanched almonds
Directions
- Step #1 Roast the blanched almonds in a 350 degree oven until slightly browned, about 10 to 15 mins.
- Step #2 Cool them to about room temp, chop them coarsely & set them aside.
- Step #3 In a large, heavy saucepan mix the marshmallow cream, sugar, corn syrup, butter, evaporated milk and salt.
- Step #4 Bring the mixture to a boil & boil rapidly for 5 mins stirring constantly.
- Step #5 remove this from heat & stir in the the chocolate chips.
- Step #6 Stir until the chocolate is melted.
- Step #7 Add the sliced almonds, coconut.
- Step #8 , Grand Marnier, vanilla extract, almond extract & cream cheese.
- Step #9 stir this to mix thoroughly.
- Step #10 pour this into buttered 9" x 6" pan.
- Step #11 Cool & cut into squares.
- Step #12 --.
- Enjoy the Coconut Almond Granola (topping for Salad) recipe
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