Use this creamy chocolate spread with fruit or over ice cream.
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1 cup slivered almonds
2 tablespoons sugar
1 cup semi-sweet chocolate chips
1/4 cup Land O Lakes® Butter with Canola Oil
1/2 cup Land O Lakes® Heavy Whipping Cream
1/2 teaspoon salt
*Substitute your favorite nuts, such as hazelnuts with skins removed.
Heat oven to 350°F.
Place almonds onto baking sheet. Bake 10 minutes, stirring half way through, or until lightly browned and toasted. Cool completely.
Combine toasted nuts and sugar in small food processor bowl fitted with metal blade. Process, scraping sides if necessary, 3-4 minutes or until smooth, paste forms.
Place chocolate into bowl; set aside.
Place cream into another bowl; microwave 30-60 seconds or until hot but not boiling. Pour cream over chocolate; let stand 3-5 minutes. Stir until smooth. Add Butter with Canola Oil; stir until melted and smooth. Add almond paste and salt; stir until well mixed.
Spoon mixture into 4 (8-ounce) containers. Cover; store refrigerated.
For a decadent ice cream topping, microwave desired amount of spread 15 seconds or until melted.