1/2 C powdered sugar
1 T cocoa
1 T instant coffee powder
2/3 C semi-sweet chocolate chips
2 C almonds
In a large bowl, comgine the sugar, coffee, and cocoa.
Pour chocolate chips into a 1-quart microwaveable bowl or glass measuring cup. Microwave on medium until most chips appear shiny, about 3 minutes. Stir until smooth. Stir the almonds into the chocolate until they’re coated. Then spoon them into the sugar mixture and toss with a fork until they’re separated and evenly coated. Spread on wax-paper on a baking sheet and refrigerate for an hour to set the chocolate. Store in a cool place, or in the refrigerator.
Copyright 2018 Margaret Meps Schulte. All rights reserved.