Melt almond bark in the microwave for 1 minute. Add almonds; mix well until well coated. Spread in butter pan. Chill until set. Break into pieces.
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.
Melt chocolate and vanilla bark over low heat in double boiler.
Add peanut butter.
Stir until mixed thoroughly, then pour over remaining ingredients.
Mix all together and drop by spoonfuls on wax paper.
Let cool.
Will take at least 1 1/2 to 2 hours to firm.
Ready to eat for freeze.
Freezes really good.
Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan).
Let the cake cool completely.
Slice brown edges off top and sides of cake and crumble white cake in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Vanilla Icing.
After mixing well roll into balls. Chill for 30 minutes.
Melt vanilla almond bark as directed on package.
Roll cake ball into the melted vanilla bark and place on wax paper until coating if firm.
Melt chocolate and vanilla almond bark.
Pour in peanuts. Cool on wax paper.
Melt almond bark or Eagle Brand vanilla candy coating squares in microwave.
Start at 2 minutes, maybe more or less.
Add remaining ingredients.
Put in 9 x 13-inch ungreased pan.
Chill and cut in squares.
Melt almond bark, add peanut butter, Rice Krispies, roasted peanuts and chow mein noodles; mix well.
Add marshmallows; stir. Drop on waxed paper with teaspoon.
Let cool.
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.
owl and mix crumbs with vanilla frosting. Pinch off about 2
f waxed paper.
Place almond bark in the top of a
Mix all ingredients together in large bowl and roll into small balls; put in refrigerator until cold, then dip in almond bark.
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.
Melt almond bark (or Eagle Brand vanilla candy coating) in microwave or in heavy saucepan over low heat.
When melted, add cereal, pretzels and nuts.
Stir to coat well; drop onto aluminum foil to cool.
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.
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 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 chocolate and butterscotch almond bark on low heat.
Add peanut butter.
Pour over remaining ingredients.
Cool on wax paper; ready to eat.