Mix together in a big bowl, except for almond bark. Melt almond bark over very low heat; stir often so it won't stick to pan and burn. When melted, pour over other ingredients and mix together. Drop from teaspoon onto wax paper. Makes a large amount. Can do ahead.
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.
Melt down chocolate or white almond bark.
Dip whole pretzels in melted bark and place on wax paper until set.
Store in cool area.
Chocolate covered pretzels keep well in airtight container or tin.
Any flavor of cooking bark may be used for variation.
Melt almond bark in microwave on Low or Medium for 5 to 7 minutes.
In
a
large
bowl
combine
marshmallows,
Rice Krispies,
Capt'n
Crunch and peanuts.
Add melted almond bark and drop
by
spoon.
May add different cereals but if Capt'n Crunch is\tnot
used
add\ta couple large spoonfuls of peanut butter for flavor.
Melt almond bark in covered glass dish in microwave on High for 1 1/2 minutes.
Stir and put back in microwave on High for 1 1/2 minutes.
Make sure bark is smooth.
Add other ingredients and stir.
Drop on wax paper by teaspoonfuls to harden.
f waxed paper.
Place almond bark in the top of a
Mix Rice Krispies, peanuts and marshmallows in bowl.
Melt almond bark in microwave on defrost (30%) for 3 to 5 minutes.
Add peanut butter to melted almond bark.
Pour over other ingredients. Stir until well mixed.
Drop by spoonfuls onto wax paper or freezer paper.
Melt almond bark in a large bowl in the microwave for 2 minutes.
Coat sandwiches with almond bark.
Cool on wax paper. Keep chilled.
Melt almond bark in very cool oven (200\u00b0) in cake pan for 1/2 hour.
Put almond bark in a large bowl (stainless steel works best) and set in hot water. Add cereal, nuts and marshmallows. Drop by spoonfuls on wax paper.
Makes 8 dozen.
Melt almond bark in microwave in a large bowl.
Add all other ingredients into bowl and stir well until all are coated with bark. Dip out mixture with a teaspoon or size you desire onto buttered cookie sheet.
Let stand until firm.
Put in plastic bag and store in refrigerator or cool place.
Mix all ingredients, except almond bark, in large mixing bowl. Melt almond bark in double boiler or microwave until creamy.
Mix all other ingredients in with almond bark.
Melt almond bark in microwave according to package.
In large bowl, combine everything except the almond bark and M&M's.
Mix well.
Pour warm almond bark over mixture and gently mix.
Add M&M's and mix again.
Pour onto waxpaper and let harden.
Break apart and store in an airtight container.
Crush peppermint.
Microwave almond bark until able to stir creamy smooth.
Mix peppermint and almond bark.
Pour into square nonstick sprayed or buttered casserole dish.
If desired drop a few drops of food coloring and a few chocolate chips on top of mixture.
Swirl with a fork until color swirls in the mixture. Let cool.
Break with a knife into pieces.
(Red makes a beautiful Christmas candy.)
Melt almond bark and peanut butter in double boiler.
Mix dry ingredients together.
Pour almond bark and peanut butter mixture over top of dry mixture.
Drop onto waxed paper by teaspoon.
Melt chocolate and butterscotch almond bark on low heat.
Add peanut butter.
Pour over remaining ingredients.
Cool on wax paper; ready to eat.
Melt almond bark in slow cooker.
Add peanuts and potato chips.
Pour into pan lined with wax paper.
When firm, cut into bars.
Dark or white chocolate may be used.
Toasted pecans and coconut can be substituted for peanuts and chips.
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.
Preheat oven to 200 to 250\u00b0.
Melt almond bark in a 9 x 13-inch pan.
Add remaining ingredients, stirring very well.
Add peanut butter first in order for it to melt.
Drop onto waxed paper.
Yields about 60 cookies.
Soften almond bark on top of double boiler. When softened, stir in all other ingredients. Spoon 1 heaping teaspoonful at a time onto wax paper. Leave on paper for 2 hours and refrigerate.
Combine first 4 ingredients in a large bowl.
Melt almond bark over hot water.
Pour almond bark slowly over other ingredients. Mix well.
Drop by teaspoon onto waxed paper to cool.
Makes about 80.