Melt almond bark and peanut butter.
Add cereal, and spread into a 13 x 9-inch buttered pan, or if you make a larger batch, spread in buttered jelly roll pan.
Melt chocolate almond bark; mix in Rice Krispies, nuts and marshmallows.
Pour into lightly buttered pizza pan.
Sprinkle with coconut and top with pieces of cherries.
Melt 2 to 3 squares of white almond bark with 1 tablespoon oil and drizzle over the top.
Refrigerate until set.
Put peanut butter between 2 Ritz crackers.
Use all crackers. Heat on low, 1 pkg. of Chocolate almond bark.
Do not add anything to bark.
Remove from heat.
Dip crackers in bark till coated evenly.
Place on foil to cool, about 1 hour.
You can use white almond bark for colors add several drops of food color.
Spread peanut butter between 2 Ritz crackers.
Melt chocolate almond bark, following directions on box.
Dip crackers, with peanut butter between, in chocolate and lay on wax paper until set.
Also good using light almond bark.
Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
Let the cake cool completely and crumble in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
After mixing well roll into balls. Put in freezer for 30 minutes.
Melt chocolate almond bark as directed on package.
Roll cake ball into the melted chocolate bark and place on wax paper.
You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.
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.
Mix all ingredients except for the chocolate almond bark. Shape into balls and refrigerate.
The balls should be smooth, not sticky.
If they are too sticky to handle, you may want to add more powdered sugar.
Place the candy balls on cookie sheets covered with wax paper.
Refrigerate overnight.
Dip into melted chocolate.
You melt chocolate in double boiler or in microwave. These candies are good without the chocolate, also.
dd sweetened condensed milk and almond or vanilla extract. Pulse until
ny large clusters.
Melt chocolate almond bark in a microwave-safe glass
Heat broken almond bark at 200\u00b0 for 10 minutes.
When soft, stir in remaining ingredients.
Drop by teaspoon onto wax paper; cool at room temperature until hard, about 1 hour.
Yields about 5 dozen.
Absolutely delicious.
Melt oleo.
Add Eagle Brand milk.
Mix in confectioners sugar and coconut.
Put into 8 x 13-inch pan (buttered).
Place almonds. Chill and cut in squares, then freeze.
Dip in melted chocolate almond bark.
our oven according to brownie recipe directions and generously spray two
Melt vanilla and chocolate almond bark in separate bowls in microwave.
Add peanut butter to almond bark and stir in good. Pour vanilla almond bark mixture in deep cookie sheet (pan must be completely dry).
Swirl in chocolate almond bark.
Let set on counter.
Do not refrigerate!
Cut and serve.
Melt down chocolate or white almond bark.
Dip whole pretzels in melted bark and place on wax paper until set.
Store in cool area.
Chocolate covered pretzels keep well in airtight container or tin.
Any flavor of cooking bark may be used for variation.
Crush peppermint.
Microwave almond bark until able to stir creamy smooth.
Mix peppermint and almond bark.
Pour into square nonstick sprayed or buttered casserole dish.
If desired drop a few drops of food coloring and a few chocolate chips on top of mixture.
Swirl with a fork until color swirls in the mixture. Let cool.
Break with a knife into pieces.
(Red makes a beautiful Christmas candy.)
Mix all ingredients together except for chocolate almond bark. Shape into small balls. Drop the balls onto waxed paper and freeze. Melt chocolate almond bark. Use toothpick to dip balls into chocolate and freeze again.
Melt chocolate and vanilla bark over low heat in double boiler.
Add peanut butter.
Stir until mixed thoroughly, then pour over remaining ingredients.
Mix all together and drop by spoonfuls on wax paper.
Let cool.
Will take at least 1 1/2 to 2 hours to firm.
Ready to eat for freeze.
Freezes really good.
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.
In a medium microwave glass dish, put chocolate almond bark and white almond bark. Microwave for 3 minutes. Remove from microwave and stir to mix. Add peanuts or cashews. Drop by tablespoons onto wax paper. Yields 30 to 40 pieces.
Melt chocolate and butterscotch almond bark on low heat.
Add peanut butter.
Pour over remaining ingredients.
Cool on wax paper; ready to eat.