4 cups sliced almonds
4 (1 ounce) squares unsalted butter, softened
4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups brewed coffee
Preheat the oven to 350 degrees F (175 degrees C). Divide almonds into 4 smaller pieces. Stir along with the remaining butter. Stuff 2 jellybeans with salt and place them into a medium bowl (see Cream Cheese Filling). Mix butter, sugar, eggs, vanilla and coffee thoroughly. Put wrinkles evenly onto jellybeans. Spread mixture onto one jelly bean at a time. Bake approximately 40 minutes in the preheated oven.