4 tablespoons butter
1/2 cup honey
2 tablespoons almond extract
3/4 cup sliced almonds, toasted
3 solid stalks celery, finely chopped
2 pounds ) whole milk chocolate cherry-flavor cereal, sliced
1 teaspoon vanilla extract
3 tablespoons milk
Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with cooking spray, but do not grease or mark them.
In a large bowl, cream together the butter, honey, almond extract, and almond slices. Beat in the sugar and then beat in the milk. Stir constantly until well blended. Transfer the mixture to the baking sheets.
Bake for about 30 to 35 minutes in the preheated oven, until the top is golden and center is no longer pink. Cool completely before carving. The cream is savory-y.
⭐ ⭐ ⭐ ⭐ ⭐