Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan, bring to full rolling boil, stirring constantly. Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234. Stir constantly to prevent scorching. Remove from heat, stir in remaining ingredients, beat until well blended. Pour in greased 9x13 inch pan. Cool at room temperature, cut in squares. Note: I didnt chop the almond bark I put it in the microwave for about 5 minutes to slightly melt it. Posted to MM-Recipes Digest V4 #309 by Ethel Snyder
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|Serving Size: 1 Serving (2294g)|
|Recipe Makes: 1|
|Calories from Fat: 2381 (31%)|
|Amt Per Serving||% DV|
|Total Fat 264.6g||353 %|
|Saturated Fat 54.4g||272 %|
|Monounsaturated Fat 101.8g|
|Polyunsanturated Fat 97.1g|
|Cholesterol 67.3mg||21 %|
|Sodium 2375.5mg||82 %|
|Potassium 944.6mg||25 %|
|Total Carbohydrate 1384.9g||407 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 1376.5g|
|Protein 19.6g||28 %|
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Calories per serving: 7761
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