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 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.
edium-high heat. Put 4 popcorn kernels into the oil and
Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.
In a large bowl, mix together popcorn and nuts.
In a double boiler or saucepan over medium-low heat, melt almond bark until smooth.
Pour over popcorn mixture and mix with a wooden spoon or spatula, until fully coated.
Pour in a single layer on waxed paper-lined sheets.
Let cool and break apart. Store in an airtight container.
Melt the peanut butter and almond bark together in the microwave or on low on the stove.
Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
Pour the almond bark/peanut butter mixture over and mix well.
Lay out on a grease cookie sheet.
Let harden.
Put in zip lock bags.
I'm guessing on servings; I'd say 16-20.
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 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.
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.
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 according to package directions.
Mix rest of ingredients together.
Pour almond bark over mixture and toss gently.
Spread on cookie sheet to cool.
Serve.
Heat white almond bark in microwave about 4 minutes.
Place all other ingredients into a large bowl.
Pour melted almond bark over stuff in bowl and drop onto wax paper.
Cream together sugar, peanut butter and butter. Mix with nuts, dates and coconut. When well mixed, roll into small balls with your hands. Refrigerate while melting almond bark over low heat. When melted, with 2 teaspoons dip the balls into the hot bark to coat, then place on wax paper. Place in refrigerator until hard on outside.
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 a double boiler.
Add 2 tablespoons cooking oil.
Then add marshmallows, pecans, salt and almond extract.
Drop by spoonfuls on wax paper and cool.
Melt almond bark in uncovered double boiler.
Add peanut butter.
Stir.
Put peanuts, marshmallows and rice krispies in a large bowl.
Pour bark mixture over dry ingredients.
Mix. Drop by spoonful on waxed paper.
Let set.
(Push them together a little bit after they are dropped on wax paper.)
Melt almond bark in a double boiler; add peanut butter and mix well.
Add the rest of the ingredients and mix well.
Drop by teaspoon or 1/2 teaspoon on wax paper; let set until firm.
Store in a cookie jar or tin.
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 in oven set at 250\u00b0.
(I put it in a heavy oven dish.)
When bark is melted, add rest of ingredients and mix well.
Drop by teaspoonfuls onto waxed paper.
Let set until firm. Makes lots of cookies.