Break up Hershey almond bar in large bowl.
Place in microwave for 90 seconds until soft.
Blend the two whipped toppings together with the melted chocolate.
Pour equal parts into crusts. Put in freezer until ready to eat.
Roasted pecans may be added if desired.
Mix the graham crackers and butter.
Bake at 350\u00b0 for 10 minutes.
Mix the coconut and Eagle Brand milk.
Put on top of crust.
Bake 15 minutes more. Frost with the almond bar and butterscotch chips.
Melt almond bar in microwave 1 1/2 minutes.
Stir until smooth.
Add peanut butter.
Spread in 9 x 13-inch or jelly roll pan.
Melt 1 package chocolate chips and spread over almond bar mixture and break into pieces.
eat in the microwave the almond paste with 2 T of
Place chocolate almond bar, milk and marshmallows in top of double boiler.
Heat until the bar and marshmallows are melted. Remove from heat and cool.
Blend 1 cup frozen whipped topping into mixture.
Pour into graham cracker crust and chill.
Cream together melted butter and sugars.
Add eggs and vanilla.
Mix together flour, oatmeal, salt, baking powder and soda.
Combine these two mixtures, then add chocolate chips, chocolate almond bar and walnuts.
Mix well.
Make golf size balls.
Place on ungreased cookie sheet spaced 2 inches apart. Bake at 375\u00b0 for 6 to 8 minutes.
Makes about 120 cookies.
Melt almond bar and peanut butter until melted good!
Then add the remaining ingredients.
In a bowl, scoop out on wax paper by tablespoon and let it cool.
Butter sides of heavy saucepan.
Add milk, sugar and butter. Cook over medium heat to soft stage, stirring frequently.
Remove from heat.
Add almond bar and marshmallows.
Beat until melted. Quickly stir in coconut, nuts and vanilla.
Pour in buttered 10 x 6 x 1-inch dish.
Pour peanuts into your slow cooker. Layer sweet baking chocolate over the peanuts. Spread milk chocolate chips onto the baking chocolate. Finish with a layer of white almond bar pieces.
Cook on Low for 2 hours before stirring to mix evenly.
Line baking sheets with waxed paper or baking parchment. Drop spoonfuls of the peanut mixture onto the prepared baking sheets. Set aside until the candies harden. Store covered in a cool place.
Preheat oven to 350\u00b0F.
Butter a 9x9 pan, line with foil, then butter the foil.
In food processor, pulse almond paste until broken in small bits, then add 1/4 c sugar and salt, processing 1 minute more.
In a large bowl, beat together butter and remaining sugar, 3 minutes.
Add almond mixture, egg yolk, and almond extract, beat 2 minutes more.
Reduce speed, then add flour. Mix until combined.
Spread batter evenly in pan and brush with egg white.
Bake 35-40 minutes.
Cool in pan 1 hour.
Cut into 25 squares.
Melt almond bark in microwave in a large bowl.
Add all other ingredients into bowl and stir well until all are coated with bark. Dip out mixture with a teaspoon or size you desire onto buttered cookie sheet.
Let stand until firm.
Put in plastic bag and store in refrigerator or cool place.
Microwave almond bars until melted (be careful not to burn), stirring constantly.
Add Cool Whip.
Pour mixture into crust. Refrigerate 2 hours or until firm.
Garnish with slivered almonds.
n the refrigerator.
Some recipes call for the dough to
Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
Add almond extract to can of Cherry Pie Filling stir
Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
Place next layer Angel Bar spread with cherry pie filling (no almonds).
Repeat final top with cherry pie filling and almonds. Refrigerate.
WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.
f the chopped chocolate toffee bar. Spoon into the pan, gently
hopped Snickers and Skor/Heath bar candy bars among the apples
Arrange salad bar ingredients in attractive dishes and
owl, melt coconut oil and almond butter (about 30 seconds). Remove
Melt the candy bar over hot water. Let it cool.
Blend in the Cool Whip.
Pour into the pie shell.
Serve. Add the chocolate and almond shavings for presentation.
ream cheese. Spread over the bar cookies in a wavy pattern