Chocolate-Covered Almond Butter Brickle

• 1-1/2 teaspoons plus 2 tablespoons unsalted butter, divided
• 1 cup crunchy almond butter
• 1/2 teaspoon baking soda
• 1 teaspoon plus 2 tablespoons water, divided
• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1 teaspoon almond extract
• 1 cup 60% cacao bittersweet chocolate baking chips
• 1/3 cup chopped almonds, toasted
• 3/4 cup sweetened shredded coconut

1. Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture.
2. In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240u0b0 (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300u0b0 (hard-crack stage), stirring frequently, about 5 minutes longer.
3. Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness.
4. Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set.
5. Break candy into pieces. Store between layers of waxed paper in an airtight container.

unsalted butter, crunchy almond butter, baking soda, water, sugar, light corn syrup, almond, baking chips, almonds, coconut

Taken from www.tasteofhome.com/recipes/chocolate-covered-almond-butter-brickle/ (may not work)