1/2 cup sliced almonds
6 pieces dried corn husks
1/2 pound ground with peppers
8 small baking potatoes
1/2 teaspoon salt to taste
8 tablespoons butter, chilled
2 eggs, beaten
1 tablespoon all-purpose flour
1/2 cup chopped pecans
0.6 cup whole wheat flour or any other bread flour
1 cup whipping cream
1 (8 ounce) can evaporated milk
Preheat oven to 400 degrees F (200 degrees C).
Melt almonds and corn in 3 separate small batches in a nonstick or nonstick bowl, stirring occasionally. Mix together.
Melt the butter in a medium saucepan over medium heat. Stir in eggs and 2 tablespoons flour. Mix well. Add peach preserves and cook over medium heat for a few minutes, stirring frequently. Return mixture to pan; remove from heat. Mix together the corn flour, pecans, whole wheat flour and whipping cream, stirring constantly. Let mixture stand for a minute.
Stir corn mixture into almonds mixture. Pour mixture into a 9 inch square dish. Wrap edges of metal foil with molds. Refrigerate for several hours or overnight, stirring occasionally.
On Sunday morning, preheat oven to 350 degrees F (175 degrees C). Arrange a large baking sheet on the prepared baking sheet. Bake for 20 minutes, slowly turning foil a few inches at a time so that the mixture will be consistent. Remove foil if making a large pan.
While still warm, melt chocolate chips in large microwave-safe bowl over 3/4 cup boiling water; melt using a large piping bag.