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.
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.
PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.<
ny large clusters.
Melt chocolate almond bark in a microwave-safe
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.
reeze balls overnight.
Melt chocolate almond bark. Dip truffles. Place on
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Line a 10 x 15-inch cookie sheet with foil.
Place saltines in a single layer (salt side up).
In saucepan, boil butter, sugar and vanilla for 3 minutes until bubbly and syrupy.
Pour over crackers.
Spread evenly.
Bake at 375\u00b0 for 5 minutes.
Remove and pour chocolate chips over crackers.
Let sit 2 minutes, then spread chocolate evenly.
Sprinkle with nuts.
Refrigerate until cold, then break up into squares.
Preheat oven to 350.
Place hazelnuts on a baking sheet. Bake for 20 minutes, stirring once halfway through cooking. Note: at this point, the recipe states to rub the skins off, but I left them on. Coarsely chop nuts.
Combine nuts, cherries and ginger in a medium bowl.
Place chocolate in a microwave safe measuring cup. Microwave at high for 1 minute (or until melted) stirring every 15 seconds. Add nuts and fruit, stirring just until combined.
Spread mixture evenly on a jelly roll pan lined with foil; freeze. Break into pieces.
Finely chop your chocolate so that it melts evenly
side.
Place 2 chopped chocolate bars in the top pan
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.
immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3
Melt the milk chocolate in a double boiler, stirring
n 1/2 cup of chocolate chips.
Pour the batter
f it) place the milk chocolate chips inside, until nearly fully
about 10 minutes.
Spread chocolate chips over the crackers to
In microwave, melt chocolate 1 1/2 minutes; then continue to melt in microwave 15 seconds at a time until completely melted. Stir between meltings.
Mix peanuts and cereal together.
Pour into melted chocolate.
Drop by spoon on waxed paper to cool.