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.
ombined.
Add sweetened condensed milk and almond or vanilla extract. Pulse
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.
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.
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.
Cut caramel apple wraps into strips that will wrap around the pretzel rods.
Melt almond bark according to directions in a flat bottom dish (8x8 works well).
Roll pretzel in chocolate until completely covered.
Place on wax paper to cool. Sprinkle with colored sprinkles or drizzle with colored chocolate if desired. It helps to wrap all the pretzels in caramel before you melt the chocolate.
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.
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.
ny large clusters.
Melt chocolate almond bark in a microwave-safe glass
Combine over hot (not boiling) water, Nestle Toll House milk chocolate morsels and vegetable shortening.
Stir until morsels are melted and mixture is smooth.
Remove from heat; stir in raisins and 1/4 cup almonds.
Spread into wax-paper lined 13 x 9-inch baking pan.
Sprinkle remaining almonds on top.
Chill until ready to serve (about 30 minutes before serving); break into bite size pieces.
luminum foil.
Melt the milk chocolate in a microwave-safe glass
Preheat oven to 350\u00b0.
Combine butter and brown sugar; beat until creamy.
Sift together and blend in flour and salt.
Press evenly into 13 x 9-inch pan.
Bake at 350\u00b0 for 20 minutes. Sprinkle milk chocolate chips.
Let stand to soften and spread evenly.
Sprinkle with nuts.
Combine butter and sugar until creamy.
Sift the flour and salt together and blend into butter and sugar mixture.
Press evenly into a 13 x 9 x 2-inch baking dish.
Microwave on High for 4 to 5 minutes.
Rotate dish after 2 minutes.
Sprinkle milk chocolate morsels over top and return to microwave for 1 minute on High.
Spread evenly over top.
Sprinkle with chopped almonds. Cool before cutting.
our oven according to brownie recipe directions and generously spray two
br>And dip into melted chocolate. (Directions below).
Directions
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.
Cream sugar and margarine.
Stir in milk.
Blend in vanilla and salt.
Shape into rolls 10-inches long.
Wrap in plastic and refrigerate until firm.
Cut roll into 1-inch slices and then quarter each slice.
Flatten each piece in palm of hand.
Place cherry in center and fold mixture around cherry.
Chill until firm.
Melt almond bark in microwave and dip cherry into almond bark.
Place on waxed paper to harden.