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 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.
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
Heat bark in microwave according to directions.
Mix in nuts, marshmallows and Cocoa Puffs into white bark.
Drop by tablespoon onto wax paper.
Let candy set until hard.
Store in airtight container.
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 almond bark or white chocolate chips in microwave or use a double boiler on stove top.
Stir in remaining ingredients and mix well.
Line a cookie sheet with wax paper. Quickly place by teaspoonfuls onto waxed paper. Allow to set up and harden. (I sometimes refrigerate them for a few minutes.).
Melt bark in double boiler or microwave.
Pour over all other ingredients and stir until coated.
Drop by tablespoon onto wax paper.
Work quickly, as bark will begin to set.
If this occurs, set the bowl in warm water for a few minutes and stir again.
(It is easier to make this in 2 batches by halving the ingredients.) Allow to cool and set, then store in airtight container.
Mix all ingredients, except bark. Melt bark in microwave according to package directions and mix with other ingredients. Drop small pieces on wax paper. Makes approximately 12 dozen candies.
Melt bark and peanut butter together in microwave 90 seconds. Spread on wax paper.
Melt chocolate chips in microwave and swirl on top of bark and peanut butter mixture.
Cut or break when cool.
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 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 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.
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 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 bark in microwave or over hot water in double boiler. Put remaining ingredients in a large bowl.
Pour bark over; mix well.
Drop by teaspoons onto waxed paper-lined cookie sheet.
Put all but bark in a large bowl.
Melt the bark and pour over.
Put on wax paper by spoonfuls.
Melt almond bark according to package directions.
Stir in crushed peppermints.
Quickly spread onto a sheet of wax paper. When cool, break into pieces.
Melt bark at 250\u00b0 (low) until soft in a heavy pan (do not overheat).
Toss the dry ingredients together and add to the melted chocolate in the heavy pan.
Drop from teaspoon onto wax paper.
Makes 60.
Can use colored chocolate for special occasions.