Heat almond bark candy in slow oven at 200\u00b0, just long enough for soft to touch.
Mix all dry ingredients together and pour candy coating over dry ingredients.
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.
Melt cubes of almond bark in a double boiler.
Stir in peanut butter until just dissolved.
As it cools, stir in Rice Krispies. Pour in Pam sprayed 7 x 11-inch pan.
Cut into squares before it hardens.
Store in refrigerator.
Melt almond bark in microwave.
Dip pretzels, a few at a time, into melted almond bark.
Drop onto waxed paper.
Melt almond bark in very cool oven (200\u00b0) in cake pan for 1/2 hour.
Put almond bark in a large bowl (stainless steel works best) and set in hot water. Add cereal, nuts and marshmallows. Drop by spoonfuls on wax paper.
Makes 8 dozen.
Mix all ingredients together.
Melt almond bark in 200\u00b0 oven on foil lined cookie sheet until smooth.
Pour on dry ingredients. Fold until covered with bark.
Spread out.
Cool.
Break into pieces.
Melt almond bark in covered glass dish in microwave on High for 1 1/2 minutes.
Stir and put back in microwave on High for 1 1/2 minutes.
Make sure bark is smooth.
Add other ingredients and stir.
Drop on wax paper by teaspoonfuls to harden.
Mix Rice Krispies, Cap'n Crunch, pretzels and peanuts in large bowl.
Melt almond bark in microwave according to package directions.
Pour bark over ingredients in bowl and mix with wooden spoon.
Drop by tablespoonfuls onto waxed paper.
Let dry and store in airtight container.
Melt bark and mix peanut butter in melted almond bark.
Mix remaining ingredients.
Pour melted mixture over dry mixture. Shape into balls.
Refrigerate until set.
Melt together over low heat or on 50% power in microwave the almond bark and peanut butter.
In large bowl, mix peanuts, marshmallows and Rice Krispies.
Pour melted mixture over and mix all together.
Drop by teaspoonfuls onto waxed paper.
Refrigerate to set.
These freeze well.
Melt almond bark in 200\u00b0 oven.
Stir in peanut butter; add remaining ingredients.
Drop by teaspoons on waxed paper.
Cool until hardened.
Melt almond bark, add peanut butter, Rice Krispies, roasted peanuts and chow mein noodles; mix well.
Add marshmallows; stir. Drop on waxed paper with teaspoon.
Let cool.
Melt almond bark and pour over other ingredients.
Mix well. Spread out on wax paper.
Melt almond bark.
Stir in pecans, Rice Krispies and mini marshmallows.
Drop by spoonfuls onto wax paper.
Melt almond bark.
Add peanut butter and marshmallows, Rice Krispies and peanuts.
Pour into wax paper-lined 9 x 13-inch pan. Cool. Cut into squares.
Combine almond bark and peanut butter; stir until mixed well. Add remaining ingredients; mix and drop by spoonfuls on wax paper.
Melt almond bark.
Mix
other ingredients.
Drop by spoon on greased cookie sheets or waxed paper.
Makes a lot.
Melt almond bark candy in microwave 3 to 4 minutes on High. Add morsels and melt in microwave 1 to 2 minutes. Mix well. Add Rice Krispies. Spoon out on waxed paper. Cool and serve.
Melt almond bark in slow cooker.
Add peanuts and potato chips.
Pour into pan lined with wax paper.
When firm, cut into bars.
Dark or white chocolate may be used.
Toasted pecans and coconut can be substituted for peanuts and chips.
Melt almond bark.
Stir in peanut butter, then stir in other ingredients.
Drop by spoonful onto wax paper.
Let cool.