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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
10 tablespoons butter |
1/2 cup plus 1 tablespoon sugar |
2 tablespoons plus 1 teaspoon honey |
3 tablespoons heavy whipping cream |
2 cups sliced almonds |
1/2 cups old-fashioned oats |
2 cups semisweet chocolate chips |
Directions:
1. Preheat oven to 375 degrees F. In a heavy saucepan, bring butter, sugar, honey, and cream to a rolling boil. Stir in almonds and oats and cook over medium heat for 3 to 4 minutes, or until batter thickens slightly and smells of toasted almonds. Take mixture off heat and let cool. Place 12 (2 1/2-inch) ring molds on a sheet pan lined with parchment or aluminum foil. Spray each ring liberally with non-stick spray. Spoon cooled batter into each ring mold (approximately 2 tablespoons). Bake for approximately 12 to 15 minutes or golden brown around the edges. Melt chocolate chips while allowing cookies to cool, and finish by dipping cookies in melted chocolate.
2. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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