Chocolate Almond Crunch Krispie Treats


Chocolate Almond Crunch Krispie Treats
Print Recipe
    Servings Prep Time
    20 squares 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    20 squares 15 minutes
    Cook Time
    20 minutes
    Chocolate Almond Crunch Krispie Treats
    Print Recipe
      Servings Prep Time
      20 squares 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      20 squares 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Servings: squares
      Instructions
      1. Prepare a 9"x9" pan by spraying with non stick spray and lining with parchment, allowing the parchment to overhang on two sides only. Giving you something to grab and lift entire unit from pan when set.
      2. Using a large pot, melt marshmallows and butter over medium heat until almost melted. Add 1/2 cup almond butter and almond extract. Stir until smooth, removing from heat when the last of the marshmallows have melted.
      3. Stir in rice krispies and 1 cup toasted almonds. Spread evenly into prepared pan using lightly oiled hands to press out uniformly.
      4. Melt chocolate chips and 1/4 cup almond butter together, stirring until smooth and chocolate is melted. I used the microwave at medium power and 30 second intervals, however a double boiler works well too.
      5. Pour over krispie squares and spread out evenly. Sprinkle evenly with remaining 1/2 cup toasted almonds. Allow to cool to room temperature prior to cutting. Cut along the edge of the pan to release the two sides that do not have the parchment overhang. Grab the parchment ends and lift entire unit out of the pan onto cutting board. Cut 4x5 into 20 bars.
      Recipe Notes

      Toast almonds by spreading in a single layer on a sheet pan and baking in a preheated 350℉ oven for 8-10 minutes, turning once.

      Maple Date and Nut Snack Bites


      Maple Date and Nut Snack Bites
      Print Recipe
        Servings Prep Time
        36 bites 30 minutes
        Passive Time
        20 minutes
        Servings Prep Time
        36 bites 30 minutes
        Passive Time
        20 minutes
        Maple Date and Nut Snack Bites
        Print Recipe
          Servings Prep Time
          36 bites 30 minutes
          Passive Time
          20 minutes
          Servings Prep Time
          36 bites 30 minutes
          Passive Time
          20 minutes
          Ingredients
          Servings: bites
          Instructions
          1. Combine all ingredients except white chocolate in a food processor bowl. Pulse until combined to a fine meal. Form mixture into approximate 1 ounce balls and place onto a large parchment lined tray.
          2. Melt white chocolate over a double boiler or microwave at 30 second intervals and stir until smooth. Drizzle chocolate over snack bites. Chill until firm, about 20 minutes.
          Recipe Notes

          Will keep refrigerated for several days in a sealed container or can be frozen in an airtight container for up to 3 months. I usually opt to freeze and remove snack bites as needed.

          Almond Oatmeal Cookies


          Almond Oatmeal Cookies
          Print Recipe
            Servings
            4 1/2 dozen
            Servings
            4 1/2 dozen
            Almond Oatmeal Cookies
            Print Recipe
              Servings
              4 1/2 dozen
              Servings
              4 1/2 dozen
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
              2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
              3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
              4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
              Recipe Notes

              Recipe makes 4 1/2 dozen 2 1/2" cookies.

              Pumpkin Seed and Nut Muffins

              Pumpkin Seed and Nut Muffins
              Print Recipe
                Servings Prep Time
                12 large muffins 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                12 large muffins 15 minutes
                Cook Time
                20 minutes
                Pumpkin Seed and Nut Muffins
                Print Recipe
                  Servings Prep Time
                  12 large muffins 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  12 large muffins 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Pumpkin Seed & Nut Muffins
                  Almond Topping
                  Servings: large muffins
                  Instructions
                  Pumpkin Seed & Nut Muffins
                  1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
                  2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
                  Almond Topping
                  1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
                  Recipe Notes

                  Recipe Source:  Compelled To Cook