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Chocolate Covered Almond Butter Brickle


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Rate this recipe 4.5/5 (11 Votes)


  • 1 1/2 teaspoons plus 2 tablespoons unsalted butter, divided
  • 1 cup crunchy almond butter
  • 1/2 teaspoon baking soda
  • 1 teaspoon plus 2 tablespoons water, divided
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon almond extract
  • 1 cup 60% cacao bittersweet chocolate baking chips
  • 1/3 cup chopped almonds, toasted
  • 3/4 cup flaked coconut


Preparation time 10mins
Cooking time 40mins


Step 1

Grease a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power for 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture.

In a large heavy saucepan, combine the sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer.

Remove from the heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-inch thickness.

Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate for 1 hour or until chocolate is set.
Break candy into pieces. Store between layers of waxed paper in an airtight container.

Yield: about 1 3/4 pounds.

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