Ting-a-Lings II
Ting-a-Lings II
This is a variant of Ting-a-Lings I, which I normally make, and from what I have researched, this may be the original way to prepare them, with the cornflakes and butterscotch additions.
Ingredients
- 280 grams almond bark, (10 oz)
- 225 grams butterscotch chips, (8 oz)
- 2 cups corn flakes
- 1 1/4 cups whole almonds, roasted and salted
- 1 1/4 cups dried apricots, sliced into 4-5 pieces each
Instructions
- Setup a double boiler on medium heat, add the almond bark and the butterscotch chips. Line two baking sheets with parchment.
- While the chocolate and butterscotch is melting, measure out the corn flakes, almonds, and apricots (after you have sliced them), and place them in a large mixing bowl. Use a rubber spatula and toss them together.
- When the chocolate and butterscotch is fully melted and mixed together until smooth, remove from heat, no need to let this sit as we are not worrying about anything melting into the chocolate mixture.
- Pour the chocolate mixture into the bowl of other ingredients.
- Use the rubber spatula again and toss everything together. What works really well is using the spatula with one hand and a large spoon with the other hand. Toss until everything is coated with chocolate.
- Drop by tablespoons on the prepared baking sheets. Set the sheets aside to cool.
- When the candies are cooled and solid, remove from the parchment and place on a serving tray. Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use almond bark only, or milk chocolate chips, or semi-sweet chocolate chips, or dark chocolate chips, or any combination that equals no more than 10 oz / 280 g. 2. For the almonds, just keep that amount to 1 1/4 cups and consider using roasted peanuts, cashews, mixed nuts, or trail mix. 3. For a Christmas theme, use vanilla almond bark and lightly sprinkle each candy with red and green candy sprinkles.
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