ne corner; drizzle chocolate over bark.
Chill for 30 minutes
nd the coconut into the bark.
In a small microwave
Place saltines in a pan side by side; melt margarine and brown sugar together.
Pour over saltines and bake 12 minutes at 350\u00b0. When cool, melt almond bark and pour over saltines.
Sprinkle crushed nuts over that.
Cool, break apart and eat.
They're great!
Line a baking sheet with parchment paper. Set aside.
Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth. Stir in orange zest.
Pour mixture onto the prepared baking sheet. Spread about 1/4 inch ...
Line a baking sheet with parchment paper. Set aside.
Place 2 chopped white chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
Divide melted chocolate in half. Stir matcha into half of the chocolate.
...
Line large cookie sheet with tinfoil.
Arrange saltines to cover tray.
Combine butter and brown sugar. Pour over crackers and bake at 400\u00b0 for seven minutes.
Remove and pour one cup chocolate chips over.
Spread until melted.
Chill 2 to 3 hours. Lift and break into pieces.
Line a large cookie sheet with foil and place saltines, sides touching, in rectangle shape on foil.
Turn sides of foil up close to crackers.
Melt butter; mix with sugar and boil 3 minutes (stir constantly or it will burn).
Pour sugar and butter over crackers to cover well.
Place in a 400\u00b0 preheated oven for 7 minutes. Remove and pour chocolate morsels over hot crackers.
When they melt, spread over crackers well.
Chill in refrigerator until firm.
Break into pieces.
Line large pan with sides with aluminum foil.
On top of this, line saltines.
Bark: Butter baking sheet (to secure
Line a baking sheet with foil.
Place saltines on foil covering entire surface.
Melt margarine in saucepan; add brown sugar. Pour margarine/sugar mixture over crackers.
Bake in oven until bubbly for about 5 minutes at 350\u00b0.
Remove from oven. Immediately place chocolate chips on hot mixture.
Spread evenly. Cool.
Break into pieces.
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.
Line
cookie sheet with foil and place saltines on foil to form a solid layer.
Bring brown sugar and butter to a boil (3 minutes).
Pour over crackers.
Line jelly roll pan (15 x 10 x 1-inch) with aluminum foil. Spray with Pam.
Line pan with unsalted saltines.
Cut to fit.
In saucepan, melt butter and brown sugar.
Boil for 1 minute.
Pour over crackers.
Bake at 400\u00b0 for 8 minutes only (watch, may burn). Push down any crackers that may pop up.
Pour the milk chocolate chips on top and let them melt; then spread like frosting. Refrigerate or freeze.
Break into chunks to serve.
Place saltines on greased or foil covered cookie sheet.
Boil together for 3 minutes the butter and sugar.
Immediately pour over crackers, spreading over all.
Place in moderate hot oven for 5 minutes.
Remove from oven and spread chocolate bits over crackers.
Turn oven off, return to oven and let stay 5 minutes. Remove and spread with spatula bits over top.
Sprinkle nuts over all.
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
Mix the first 5 ingredients, then cover with melted chocolate or almond bark.
Microwave chips and 14 ounces of almond bark in bowl on High for 2 minutes.
Stir, continue microwaving 1 to 2 minutes, or until smooth when stirred.
Stir in marshmallows, cereal and peanuts. Pour into greased 11 x 14-inch dish.
Top with cherries; sprinkle with coconut.
elted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit
Melt butter in pan.
Add sugar.
Allow two ingredients to combine.
On jelly roll pan, (line with aluminum foil and spray with Pam) lay out saltines.
Pour butter mixture on top of saltines.
Bake for 10 minutes at 350\u00b0.
Sprinkle chocolate chips on top.
Smooth chips.
Refrigerate overnight.
Enjoy!
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.