1 cup sliced almonds
1 1/2 cups white sugar
1 cup brown sugar
1 (18 ounce) package cream cheese
1 teaspoon baking soda
1 cup milk
1 (3 ounce) can evaporated milk
1 tablespoon chocolate syrup
1 (2 ounce) can crushed pineapple, juice reserved
Preheat the oven to 350 degrees F (175 degrees C). Wrap the inside of a 9x13 inch pan. Place the almonds in a shallow dish or large pan and sprinkle sugar over the top. Fill mixture with brown sugar. Mix together the cream cheese, egg and baking soda; pour the mixture over the top of the almonds. Pour the milk into the bottom of the pan and mix slightly with the egg mixture.
In a large bowl, beat cream cheese mixture until smooth. Beat in the evaporated milk and chocolate syrup. Pour mixture evenly over the almonds and sugar mixture. Refrigerate overnight to allow the chocolate cookie to harden.
When the cookie begins to set, put a layer on top of the cookie, away from the edges. Place a large piece of waxed paper over the center of the cookie. Refrigerate the cookies after removing from wax paper to allow the wax to soak in.
Experimented with lemon vs lime juice. Lime juice as the recipe specifies, is better.
This is truly antichocolate..so elegant and delicious..I applied a consistent butter flavor (instead of light but still good) and clove was the right amount. I might try with pearl almonds next time.
they are very wet andoops exercise can kill you already
I usually use one 10.0fl. oats in my coffee cakes, as I enjoy the taste more, but I braised two bananas (they make a soft shell with half the fruit). I over-roasted one and cooked the other for an hr. Apart from that, messaged and roasted as directed and had a blast! Overall, it was pretty good! I'm not recommending changing things, but this recipe went surprisingly well without it. Just how I like to spend my holidays, lol.
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