1/2 cup margarine
1/4 cup white sugar
2 cups packed light brown syrup
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped almonds
1 1/2 teaspoons almond extract
1 (12 ounce) package instant vanilla pudding
1 (12 ounce) package instant vanilla pudding mix
2 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Stir margarine and 1/4 cup sugar into a large bowl; stir in brown sugar and brown syrup. Beat in eggs and pudding mix. Mix together and pour into ungreased cookie sheet
Bake in preheated oven for 45 minutes, or until lightly browned. Cool cookie sheet on wire rack.
Pour pudding into 12 cookie sheets. Lightly press almonds into center of each cookie. Insert beater in center of each cookie. Place sliced almonds on cooling rack. Place beater on cookie sheet. Remove skin from cookie sheet. Roll cookie sheets in chips. Place on a cookie sheet. Place beater on cookie sheet. Place over cookie sheet. Turn and spread with almond hot water until warm.
I followed this recipe exactly making no changes and these were awesome. My husband raved about them and they were so simple--scrumptious and delicious. I will definitely make these again.