Line an 18-inch baking sheet with aluminum foil, making sure to cover the edges and corners.
Fill the bottom pot of a double boiler 1/4 full with water and bring to a boil over medium heat. Melt chocolate in the double boiler, stirring constantly until fully melted, about 5 minutes.
Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread in a thin layer. Sprinkle toffee bits and peanuts evenly on the chocolate.
Freeze until solid, about 1 hour. Break into small pieces by hand.
Chop chocolate into small pieces and melt carefully.
Fold in nuts and toffee bits.
Pour onto a lightly oiled cookie sheet. Let it cool and set up.
Break into pieces. Store in a covered container in a cool place.
Yields 1 1/2 pounds candy.
t.
Mix ginger, cardamom, toffee and orange zest with white
Melt almond bark until creamy.
Smash peppermints in Baggie with hammer.
(Food chopper makes them very fine and turns recipe pink.)
Combine and pour onto cookie sheet.
Place in refrigerator until hard.
Break into small pieces.
nd remove the base.
Toffee Sauce; In a medium saucepan
ayer).
Sprinkle on the toffee bits.
Bake at 325
ith pretzels and Oreos, then toffee, peanuts, almonds, and sea salt
Bark: Butter baking sheet (to secure
Take almond bark, break apart into bowl and put in microwave to melt.
While melting, take Ritz crackers, spread on peanut butter and top with another Ritz cracker, making a sandwich.
Make as many sandwiches as you would like.
Take peanut butter sandwiches and dip into melted chocolate.
Lay on wax paper to harden.
Quick and easy!
Very tasty, too!
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
Heat and melt bark in 200\u00b0 oven (if your oven has the warm temperature, use that).
Watch carefully; burns easy.
When melted, blend mixture of remaining ingredients into bark.
Drop by spoonful onto waxed paper.
Chill.
Makes about 100 according to size.
n my almost maddening cookie recipe search. I guess I forgot
udding is baking, make the toffee sauce; tip the sugar into
Line a cookie sheet with foil.
Sprinkle with slivered almonds.
In a heavy pan combine butter, vanilla and salt.
Melt over high heat.
Add sugar and stir until it boils and turns golden.
Pour over nuts.
Melt chips or bark; spread over top. Cool.
Break into pieces.
Microwave chocolates in separate bowls for 1 minute or until almost melted, stirring halfway through heating time. Stir until completely melted. Stir 1/2 cup of the cashews into each bowl.
Note: Microwaves are so different, so be careful when melting chocolates!
Alternately spoon melted chocolates onto wax-paper lined cookie sheet. Swirl chocolates together with knife to create marble swirls.
Cool in refrigerator for 1 hour or until firm. Break into pieces.
-5 blocks of Almond Bark white melting chocolate. Start with
he two longer sides for easy removal.
Combine white chocolate
Melt almond bark in low oven (about 225\u00b0).
Stir in peanuts. Drop by teaspoon on waxed paper.
Let set.
White almond bark and 3 tablespoons cocoa may be used.
Stir occasionally.
While the toffee is cooking, cover a large
Melt almond bark in microwave on low heat; stirring constantly.
Dip each cookie in melted almond bark and place on wax paper.
Place two chocolate chips on warm candy coated cookie for eyes.
Cool and serve!