Almond Bark Recipes
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Almond Bark Pretzels
1 pkg almond bark (flavor of choice)
1 bag pretzels (stick or twists)
In microwave or pan on stove, melt the almond bark, slowly, do no scorch or burn.
With chopstick or fork, drop the twisted pretzel (fork for sticks), into the melted almond bark. Turn until covered, lift out of bark and place on waxed paper lined cookie sheet, leaving space between each. Let cool, then put into plastic bags or decorative containers.
To make festive for holidays, add a few drops of related holiday food coloring, and flavoring extracts to white bark.
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HAYSTACK COOKIES
12 oz. Pkg. Butterscotch chips
12 oz. Jar peanut butter
9 oz. Can chow mein noodles
Melt chips in a saucepan, add peanut butter and remove from heat. Stir well. Add chow mein noodles. Drop by spoonfuls onto waxed paper. Allow to cool thoroughly.
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ALMOND BARK - PEPPERMINT CANDY
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2 lbs. White almond bark
1 1/2 c. Crushed peppermint candy
Melt white almond bark on top of double boiler (never add water as it curdles the white almond bark). It takes about 10 minutes to melt thoroughly and will be very thick. Crush either peppermint candy canes or peppermint hard candy in blender until it is powder. Meanwhile, line a cookie sheet with tin foil. Mix hard crushed candy with melted white almond bark. Spread on lined cookie sheet. Let it dry and chop into pieces.
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ALMOND BARK CLUSTERS
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2 lb. Almond bark
2 c. Cap'n Crunch peanut butter cereal
2 c. Rice Krispies
2 c. Miniature marshmallows
2 c. Dry roasted peanuts
Soften almond bark in 200 degree oven. Stir together. Add cereal, marshmallows and peanuts. Mix well. Drop by teaspoon on waxed paper will harden as they cool. If mixture starts to harden, soften a few minutes in oven.
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ALMOND BARK CANDY
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1 lb. Pkg. Almond bark
1/2 c. Finely rolled walnuts
3 tbsp. Peanut butter
6-8 c. Rice Krispies
Waxed paper
Melt almond bark in microwave, stir and add peanut butter, then walnuts. Fold in well. Add Rice Krispies. Put 2 long strips of wax paper over table. Fill a soupspoon. Press on side of bowl. Push off onto wax paper. Sets up fast. Will last indefinitely when stored in cans.
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ALMOND BARK COOKIES
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1/2 lb. Almond bark (white)
1 c. Mini marshmallows
1 c. Stick pretzels
1 c. Salted peanuts
1 c. Potato chips
Melt almond bark on low in microwave. Crush pretzels in smaller pieces. Crush potato chips a little. Mix well and drop by teaspoon on aluminum foil.
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ALMOND BARK KRISPIE TREATS
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1 (12 oz.) almond bark
1/3 c. Peanut butter
2 c. Miniature marshmallows
3 c. Rice Krispies
1/2 can peanuts, dry roasted or Spanish
Melt bark in microwave in a glass container 5 minutes at medium power. Add peanut butter; cook 1 minute more. Mix up good. Mix in large bowl marshmallows, Krispies, and peanuts.
Pour almond bark over dry ingredients and stir. Pour in greased 13 x 9 pan (can add Fruit Loops along with Krispies).
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ALMOND BARK COOKIES (NO BAKE)
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2 1/2 lbs. Almond bark
2 c. Peanut butter
4 c. Rice Krispies
2 c. Mini marshmallows
1 c. Salted peanuts, chopped
Melt almond bark in microwave and add peanut butter. Stir until smooth. Then add rest of ingredients and drop from teaspoon onto waxed paper until set.
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ALMOND BARK COOKIES
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1/2 pkg. (1 lb.) white almond bark
4 c. Crisp cereal (Rice Krispies, Fruit Loops, Cocoa Puffs, Cheerios, etc. Use 2 kinds)
1 c. Miniature marshmallows
1-can cocktail-salted peanuts
Melt almond bark in double boiler. Stir in remaining ingredients and drop by teaspoon on waxed paper.
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ALMOND BARK KRISPIES
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1 1/2 lb. Almond bark vanilla
1/4 c. Peanut butter
4 c. Rice Krispies
1 1/2 c. Spanish peanuts
Melt almond bark and peanut butter. Then mix in Rice Krispies and peanuts. Flatten on wax paper with a spoon or on a cookie sheet. Let cool. Then break into pieces. Quick and real good.
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ALMOND BARK CANDY
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1 pkg. Vanilla almond bark
3 c. Rice Krispies
2 c. Peanuts
2 c. Peanut butter
2 c. Miniature marshmallows
Melt almond bark and pour over other ingredients. Stir and drop on waxed paper to cool and set.
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ALMOND BARK COOKIES (NO BAKE)
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2 lbs. Almond bark
1 c. Peanut butter, crunchy
2 c. Salted peanuts
5 c. Rice Krispies
Melt almond bark in oven or microwave about 1 1/2 minutes or until smooth. Blend in peanut butter, add nuts and Krispies; mix well. Drop by tablespoon on wax paper. Let cool and put in container.
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ALMOND BARK COOKIES
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2 1/2 lbs. chocolate or white almond bark
2 1/2 c. Capt. Crunch Peanut Butter Cereal
2 1/2 c. Rice Krispies
2 1/2 c. miniature marshmallows
2 1/2 c. salted peanuts
Melt almond bark; put all the ingredients in. Spoon onto waxed paper with a teaspoon. Makes about 100 cookies. (Recipe can be cut in half.)
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ALMOND BARK PECAN CANDY
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1 lb. 8 oz. almond bark candy
4 c. pecans
Melt almond bark candy in microwave. Pour over pecans. Mix and drop on buttered surface in small pieces.
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NO BAKE ALMOND BARK COOKIES
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2 lbs. almond bark
2 c. colored miniature marshmallows
2 c. Rice Krispies
2 c. Captain Krunch cereal (plain)
1 c. dry roasted peanuts, chopped
Melt almond bark and add remaining ingredients. Drop by teaspoon on wax paper and let set for 1 hour. Yields: 60-80 cookies.
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ALMOND BARK - POPCORN CRUNCH
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10 c. popped corn
3 c. pretzels, broken somewhat
1 c. peanuts or mixed nuts
1 lg. pkg. almond bark
Melt almond bark, then all remaining ingredients and mix well. Spread on cookie sheet to harden, and then break up into pieces. Store in refrigerator.
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ALMOND BARK CANDY
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2 1/2 lbs. almond bark
2 c. peanut butter
2 c. dry roasted peanuts
2 c. Rice Krispies
2 c. mini marshmallows
Melt almond bark. Remove from heat and add remaining ingredients. Spoon onto wax paper. Serves 120.
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ALMOND BARK COOKIES
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1 1/2 lb. almond bark
1 1/2 c. peanut butter
6 c. Rice Krispies
1 tsp. almond flavoring
1 c. peanuts
Melt almond bark and peanut butter on low heat or in microwave (start with 2 minutes); stir. Add remaining ingredients. Spoon into tiny paper petit cups or press into 9x13 pan. Chill. Cut into small squares if pan is used.
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ALMOND BARK COOKIES
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2 1/2 lbs. white almond bark
4 c. Rice Krispies
1 c. chopped salted nuts
2 c. crunchy peanut butter
2 c. miniature marshmallows
Heat oven to 200 degrees and turn off. Place almond bark in a 9 x 13 pan into oven. When softened remove and add peanut butter, Rice Krispies, marshmallows and nuts. Drop by spoonful on waxed paper. Yield: 85 to 100 cookies.
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ALMOND BARK BALLS
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2 pkgs. almond bark
1 c. sugar
1 c. white syrup
1 c. chunky peanut butter
6 c. Rice Krispies
Cook sugar and syrup until it boils. Stir in peanut butter and Rice Krispies Form into balls, drop by teaspoon on wax paper, and let cool. Dip in melted almond bark and dry on wax paper. (You may use dark or light almond bark.)
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ALMOND BARK CANDY
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2 1/2 or 3 lbs. almond bark
3 c. rice Krispies
2 c. candied cherries
1 c. broken pretzels
1 c. salted dry peanuts
1 c. miniature marshmallows
Melt almond bark and mix with additional ingredients. Take out by teaspoons and drop on wax paper.
(Rev. Tandy Vaughn's mother)
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ALMOND BARK COOKIES
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1 1/2 lb. almond bark
2 c. salted peanuts
2 c. Rice Krispies
2 c. Captain Crunch peanut butter flavored cereal
In saucepan melt almond bark. Mix in remaining ingredients. Drop by teaspoonfuls onto waxed paper. Let cool at room temperature.
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ALMOND BARK COOKIES
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2 1/4 lbs. almond bark (amounts to 1 1/2 pkgs.)
2 c. Cap'n Crunch peanut butter cereal
2 c. Rice Krispies
2 c. sm. marshmallows
1 c. peanuts
Melt almond bark at 200 degrees in cake pan. Stir in rest of ingredients and mix. Drop on wax paper about silver dollar size. Makes 7 dozen. If it starts to harden, put back in oven until it gets easy to work with again.
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UNBAKED ALMOND BARK COOKIES
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2 lbs. almond bark, melted
1/2 c. peanut butter
1 pkg. (3 c.) salted peanuts
2 c. Rice Krispies
3 c. Captain Crunch
2 c. sm. colored marshmallows
Melt almond bark, add peanut butter, then pour over the rest of ingredients. Drop on tin foil by spoon. Let cool.
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ALMOND BARK BARS
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1 lb. pkg. white almond bark
1 c. chunky peanut butter
1 tsp. almond flavoring
4 c. Rice Krispies
1 c. peanuts
Melt almond bark over water. Add peanut butter and mix. Remove from heat. Add flavoring, Rice Krispies and peanuts. Stir together and press in a 9"x13" pan.
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ALMOND BARK CANDY
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2 lb. almond bark
2 c. Rice Krispies
2 c. Capt. Crunch peanut butter cereal
2 c. pretzels, broken
1 1/2 c. peanuts, dry roasted
Melt almond bark and stir in remaining ingredients.
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ALMOND BARK COOKIES
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1 1/2 lb. pkg. almond bark
2 c. peanuts
3 c. Rice Krispies
3 c. crunchy peanut butter
3 c. sm. marshmallows
Melt almond bark in double boiler. Mix peanut butter with Rice Krispies. Then combine with all remaining ingredients. Roll into 1 1/2 inch balls.
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WHITE ALMOND BARK TREATS
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1 pkg. miniature marshmallows
1 c. dry roasted salted peanuts
1 pkg. white almond bark
Melt almond bark in double boiler over low heat or in microwave. When melted mix both marshmallows and peanuts. Drop by teaspoonfuls on wax paper. Allow to dry and harden.
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ALMOND BARK CLUSTERS
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1 1/2 lbs. almond bark, or white coating chocolate
3 tbsp. peanut butter
1 1/2 c. salted dry-roasted peanuts
4 c. Cap'n Crunch Peanut Butter cereal
In the top of a double boiler over hot, but not boiling, water melt together the almond bark and peanut butter. Remove from heat. Mix in peanuts and cereal until they are well coated. Drop by tablespoonfuls onto waxed paper. Let set and harden, about 30 minutes. Store in covered containers. Makes about 5 dozen.
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ALMOND BARK
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3 c. each: Corn Chex, Rice Chex, Wheat Chex, Crispex (or any cereal you like)
1 (16 oz.) jar dry roasted peanuts
1 (12 oz.) pkg. sm. pretzels
24 oz. candy almond bark
1 tbsp. oil
Melt almond bark over low heat with oil (you can microwave). Combine dry ingredients. Pour melted almonds over dry mix in large bowl. Spread on wax paper and cool. Break up into pieces. Makes lots.
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PEANUT BUTTER ALMOND BARK COOKIES
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In a double boiler melt 1 pound of white almond bark. Stir in 2 cups peanut butter. In a large container, put: 2 c. marshmallows 3 c. Rice Krispies 3 c. Captain Crunch
Stir in melted peanut butter mixture with dry ingredients. Put cookies on wax paper until they set up. Makes 4 to 5 dozen cookies.
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ALMOND BARK DIPPED RITZ
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Put peanut butter between 2 Ritz crackers and dip into melted almond bark. (Purchase almond bark at any local grocery store and melt down in the microwave.) Allow to cool.
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VANILLA ALMOND BARK CANDY
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1 c. peanuts
2 c. pretzels, salted
2 c. Captain Crunch
2 c. Rice Krispies
Melt one pack of almond bark and mix with peanuts, pretzels, Captain Crunch and Rice Krispies. (It will drop better if you break the pretzels in small pieces.) Drop on wax paper.
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APRICOT ALMOND BARK
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1/2 c. sliced almonds
1 lb. white baking pieces
1/3 c. finely snipped dried apricots
2 tbsp. finely snipped dried apricots
Toast nuts by spreading single layer on cookie sheet. Bake at 350 degrees for 7-9 minutes. Cool.
Line baking sheet with foil; set aside. Melt baking pieces in microwave or over low heat in pan. Stir in nuts and 1/3 cup apricots. Pour onto prepared baking sheet, spreading to about 10-inch circle.
Sprinkle with remaining 2 tablespoons apricots, lightly pressing into mixture. Chill 30 minutes or until firm. When firm, break into pieces. Makes about 1 1/4 pounds nut bark.
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CHOCOLATE ALMOND BARK
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1 c. sugar
3 oz. unsweetened chocolate, chopped
1 tsp. vanilla
1 c. slivered blanched almonds, toasted
In a large heavy skillet cook the sugar over moderately low heat, stirring constantly, until it is melted (about 15 minutes). Remove the skillet from the heat and add the chocolate and vanilla, stirring the mixture until the chocolate is melted.
Stir in the almonds and pour the mixture immediately onto a buttered baking sheet, spreading mixture evenly with a buttered spatula. Let the almond bark cool and break it into pieces. Store in airtight container lined with wax paper, separating the layers with wax paper. Yield: approximately 12 ounces.
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ALMOND BARK CRACKER COOKIES
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1 box Ritz crackers
Peanut butter
Almond bark candy (white chocolate)
Melt bark in double boiler. Spread peanut butter between crackers (like sandwich). Dip in melted bark. Set on wax paper to cool and dry. Easiest to just use fingers to dip.)
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CHOCOLATE ALMOND BARK
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1 (12 oz.) pkg. chocolate chips
1 tbsp. Crisco
1/2 c. almonds
1/2 c. raisins
Combine chocolate chips and Crisco in double boiler. Heat until melted. Remove from heat and stir in almonds and raisins. Spread in waxed paper lined 13 x 9 inch pan. Chill 45 minutes. Break in bite size pieces.
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ALMOND BARK CANDY
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1 lb. white chocolate
1/2 c. raisins
1/2 c. almonds, chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper - this will be a thin candy. Let cool then break into pieces.
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ALMOND BARK
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1 pkg. graham crackers (from 1 lb. box)
1 stick butter
1 stick butter
1/2 c. sugar
3 oz. slivered almonds
Break crackers at perforations and place single layer (edge to edge) in jelly roll pan. Melt butter, butter and sugar in small saucepan over medium heat. Stirring constantly, cook until mixture is golden and bubbly. Spoon mixture over graham crackers. Sprinkle with almonds. Bake at 350 degrees for 10 minutes. Watch so edges do not brown. Remove from pan immediately to glass plates.
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ALMOND BARK
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12 oz. Nestlé’s milk chocolate chips
6 oz. semi-sweet chips
1 c. chopped or flaked almonds
Microwave high 2 1/2 minutes (in flat dish) milk chocolate and semi-sweet chips. They are ready when they have that "wet look". Take out and stir. The darker the chips, the longer to melt. Stir in 1 cup chopped or flaked almonds until well blended. Pour onto wax paper covered dish (not on foil). Spread thin or thick. To make peanut clusters, raisin clusters, rocky road, just substitute preference instead of almonds and drop by spoonfuls on wax paper.
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CHOCOLATE ALMOND BARKS
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12 oz. pkg. semi - sweet chocolate chips
1 1/2 c. (6 oz.) slivered almonds, toasted
In double boiler, melt chocolate chips over 1 inch simmering water stirring constantly until smooth. Add almonds. Spread a thin layer over waxed paper or a baking sheet. Chill until firm, about 30 minutes. Remove waxed paper. Break into pieces. Makes 1 pound of candy.
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ALMOND BARK
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1. Line a cookie sheet (15x10) with foil.
2. Lay out a single layer of saltine crackers.
3. Boil together for 3 minutes: 1/2 cup of butter and 1 cup light brown
sugar (packed).
4. Spoon over crackers. Spread well.
5. Bake at 400 degrees for 5 minutes.
6. 12 ounce chocolate chips. Sprinkle over crackers and let melt and spread over this 1/2 cup sliced almonds. Let cool good before turning out then break up.
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SWEET ALMOND TRASH
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1 pack almond bark
1 can mixed nuts
1 can peanuts
1 sm. jar cashews
2 c. pecans, toasted
1 sm. box golden graham cereal
1 (8 oz.) bag sm. twist pretzels
Melt almond bark in the microwave. Mix in the nuts, cereal, and pretzels.
Stir until covered. Pour out on waxed paper and break up when the almond bark is hard.
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ALMOND CONFETTI
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1 1/2 lbs. almond bark or white chocolate
12 oz. hard peppermint candy
Melt almond bark or white chocolate in top of double boiler. Crush peppermint candy by hand or in a food processor. Add to melted chocolate. Stir. Pour into an 11 x 15 inch jellyroll pan or a 9-inch square pan. Refrigerate until set. Break into pieces. For a special gift pour into a heart shaped pan and give as one large piece of candy. Makes 2 pounds. This is easy and yummy! It's a great holiday treat.
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ALMOND POPCORN CRUNCH
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10 c. popped popcorn
3 c. pretzels
1 c. peanuts
1 pkg. almond bark (2 lbs.)
Melt almond bark in double boiler. Mix all ingredients together. Spread on cookie sheet to harden. Store in airtight container.
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ALMOND CAKE
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CAKE:
1/2 c. Crisco butter
2 c. sugar
3 eggs
1 1/2 tsp. almond extract
3 sq. melted almond bark
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
ICING:
1 (8 oz.) cream cheese
1 lb. powdered sugar
1/4 c. butter
1 tsp. almond extract
Cake:
Mix above ingredients together, not including sour cream, after well mixed add 1-cup sour cream, then 1-cup boiling water. Pour into 2 waxed lined pans that are greased and floured. Bake at 350 degrees for 30 minutes.
Icing:
Cream above ingredients for icing together. Ice cake when cool.
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ALMOND ROCKY ROAD
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Place 2 pounds confectioners' almond bark, white chocolate, butterscotch morsels, or semi sweet chocolate on cookie sheet in 200 degree oven for 20 minutes
Mix in large bowl: 3 c. miniature marshmallows 3 c. dry roasted peanuts 1 1/2 c. peanut butter
Mix until coated with peanut butter. Add melted almond bark and mix well. Drop on waxed paper.
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