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.
Heat bark in microwave according to directions.
Mix in nuts, marshmallows and Cocoa Puffs into white bark.
Drop by tablespoon onto wax paper.
Let candy set until hard.
Store in airtight container.
Melt almond bark in 200\u00b0 oven.
Stir in peanut butter; add remaining ingredients.
Drop by teaspoons on waxed paper.
Cool until hardened.
Melt almond bark and add peanut butter, Rice Krispies, marshmallows and peanuts.
Pour into a buttered 9 x 13-inch pan. Cool and cut into squares.
Melt almond bark and peanut butter in microwave or over double boiler.
Add Rice Krispies and salted peanuts.
Mix up and spread on wax paper on sheet cake pan.
Chill in refrigerator and break apart.
Melt the almond bark.
Fold in the following ingredients.
Mix well and drop by teaspoonfuls onto waxed paper.
Let cool.
Place in container and store in refrigerator.
Keeps a long time.
Heat almond bark candy in slow oven at 200\u00b0, just long enough for soft to touch.
Mix all dry ingredients together and pour candy coating over dry ingredients.
Melt white almond bark and peanut butter in double boiler. Add the rest of the ingredients.
Drop by spoonful on wax paper; put in cool place.
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.
Spread wax paper on your table and empty the pretzel sticks, Golden Grahams and halved pecans onto the wax paper; toss mixture with your (clean) hands. Melt the white almond bark according to the instructions on the package, then pour the melted white almond bark onto the mixture and continue to toss the mixture with your (clean) hands until all the pieces have coating on them. Allow the mixture to set for about 45 minutes, then break apart and enjoy.
In a double boiler or saucepan, slowly melt the almond bark over low heat.
Pre-measure all other ingredients and mix in a large bowl.
When all of the blocks have melted to a liquid consistency, remove from heat.
With a wooden spoon, stir in the ingredients combined in the large bowl.
Stir lightly, but quickly until every piece is coated in the white almond bark.
Drop spoonfuls of candy mixture onto wax paper.
Allow to dry completely and enjoy!
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 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.
Melt almond bark or white chocolate chips in microwave or use a double boiler on stove top.
Stir in remaining ingredients and mix well.
Line a cookie sheet with wax paper. Quickly place by teaspoonfuls onto waxed paper. Allow to set up and harden. (I sometimes refrigerate them for a few minutes.).
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.
Melt almond bark in microwave.
Dip pretzels, a few at a time, into melted almond bark.
Drop onto waxed paper.
Mix all ingredients together.
Melt almond bark in 200\u00b0 oven on foil lined cookie sheet until smooth.
Pour on dry ingredients. Fold until covered with bark.
Spread out.
Cool.
Break into pieces.
Melt together over low heat or on 50% power in microwave the almond bark and peanut butter.
In large bowl, mix peanuts, marshmallows and Rice Krispies.
Pour melted mixture over and mix all together.
Drop by teaspoonfuls onto waxed paper.
Refrigerate to set.
These freeze well.
Melt almond bark.
Add peanut butter and marshmallows, Rice Krispies and peanuts.
Pour into wax paper-lined 9 x 13-inch pan. Cool. Cut into squares.
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.