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.
Combine flour,
sugar and soda; mix well and set aside. Combine water,
butter and cocoa in a heavy saucepan; bring to a boil,
stirring
constantly.
Gradually
stir
into
flour mixture.
Stir
in
buttermilk, eggs and vanilla.
Pour into a greased and floured
13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean.
While
warm,
prick surface at one-inch intervals with a meat fork; spread Chocolate Candy Frosting.
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.
Mix together and chill.
Then make small balls. Dip in chocolate almond bark or chocolate chips.
Mix all ingredients together in large bowl.
Refrigerate mixture about 2 hours.
Using about 1 heaping tablespoon of mixture, roll into balls.
Melt Chocolate Almond Bark in double boiler.
Dip balls in Chocolate.
Let dry on waxed paper.
ith remaining frosting. Garnish with candy bars, if desired.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Mix peanut butter and honey until blended.
Stir in the powdered milk until very stiff.
Roll into balls and freeze at least 2 hours.
If desired, dip the balls into melted chocolate almond bark.
eat in melted chocolate then fold in cherries and chocolate candy bars. Transfer
Place the chocolate candy melts in a small
in a large bowl, combine the confectioner's sugar, coconut, nuts and milk.
shape into 1-inch balls.
refrigerate until firm, about 20 minutes.
in a microwave-safe bowl, melt chocolate chips and shortening.
stir until smooth.
dips balls in chocolate.
allow excess to drip off.
place on waxed paper.
let stand until set.
store in an airtight cntainer.
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.
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 chocolate over low heat.
Add peanut butter, nuts and Rice Krispies.
Spoon onto waxed paper (using teaspoon for small candies) and cool.
*Blended Oatmeal: measure and blend in a blender to fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chips, candy, and nuts.
Refrigerate for 1/2 an hour.
Roll into balls and place 2 inches apart on cookie sheet.
Bake for 6 minute at 375 degrees.
Mix peanut butter and honey with wooden spoon.
Add dry milk, sesame seed and wheat germ; stir in.
Crumble cornflakes in a bag. Shape dough around a raisin, chocolate candy or anything you want, then toss in bag and shake so cornflakes cover.
Put in refrigerator after done.
PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.<
Melt the chocolate in a saucepan over low
ny large clusters.
Melt chocolate almond bark in a microwave-safe