Make the Chocolate Almond Cake:
Position a rack
he processor).
Add in chocolate and 1/3 cup sugar
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.
irst 6 ingredients for the Chocolate Almond cake Layer in a mixing
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.
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.
Melt candy bars and set aside. Whip cream with almond extract. Stir chocolate into whipped cream until blended. Pour mixture into pie crust. Refrigerate 4 hours or more.
o stiff peaks.
Fold almond mix into the egg whites
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.
dd sweetened condensed milk and almond or vanilla extract. Pulse until
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.
inutes, then sprinkle the chopped chocolate evenly on top. Let stand
Put the first five ingredients in a 2-quart microwave-safe bowl.
Cook on High until marshmallows melt.
Stir in the cocoa powder.
Cool completely.
When cool, fold in the whipped cream. Place in a 9 or 10-inch spring-form pan.
Garnish with chocolate curls.
May be made ahead and frozen.
Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
Chill until set, about 10 minutes.
ny large clusters.
Melt chocolate almond bark in a microwave-safe
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.
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.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Melt chocolate bars in\tdouble\tboiler\twith
milk; add marshmallows and continue to
heat until melted and thoroughly mixed.
Cool.
Fold in Cool
Whip
and
pour
into\tpie shell. Refrigerate until chilled.
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.