Type what you have

Ingredients

• ✓ almond bark
• butter-flavored puffed corn
• candy sprinkle

Instructions

1. 1 Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stirring every 30 seconds.
2. 2 Place puffed corn in a large bowl; pour melted almond bark on top and toss until evenly coated.
3. 3 Distribute sprinkles evenly over puffed corn. Cool before storing.

By thedailygourmet

Ingredients

• ✓ almond bark
• semisweet chocolate chip
• peanut

Instructions

1. 1 Cook almond bark in a slow cooker on High, uncovered and stirring occasionally, until mostly melted, 5 to 10 minutes. Reduce the heat to Low and stir in chocolate chips. Cook and stir until chips are melted and mixture is dark in color, 5 to 10 minutes.
2. 2 Turn off the heat and stir in peanuts. Drop a spoonful onto a piece of parchment paper to test consistency; it should be thick and chunky. If it's too loose and runny, stir in more chocolate chips and peanuts.
3. 3 Line several baking sheets with parchment paper. Use a melon baller to drop spoonfuls peanut mixture onto the prepared baking sheets. Let harden before serving, about 1 hour.

By Alexander Petrie

Ingredients

• ✓ almond bark
• chocolate sandwich cookie
• cream cheese

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Mix Oreo cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
3. 3 Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

By popcornprincess13

Ingredients

• ✓ almond bark
• popcorn

Instructions

1. 1 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.
2. 2 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.

By alytholen

Ingredients

• ✓ almond bark
• chocolate sandwich cookie
• cream cheese

Instructions

1. 1 Melt almond bark in the microwave in 15-second intervals, stirring as needed.
2. 2 Mix cookies and cream cheese. Roll into 25 bite-sized balls. Stick a toothpick in each ball and dip into melted almond bark. Allow to harden on wax paper.

By Dana Williams

Ingredients

• ✓ almond bark
• peanut butter
• milk chocolate candy bar

Instructions

1. 1 Line an 8-inch square pan with waxed paper or spray with cooking spray.
2. 2 Place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. Add peanut butter to melted almond bark and mix well. Add the remaining almond bark to the bowl and push to the bottom of the bowl.
3. 3 Heat mixture in the microwave for 1 minute; stir to break up any large pieces. Continue heating in microwave, in 30 second intervals, until completely melted. Pour fudge mixture into the prepared square pan.
4. 4 Melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle melted chocolate over fudge. Swirl the chocolate into the fudge using a knife.
5. 5 Refrigerate fudge until solid, about 1 hour.

By cross

Ingredients

• ✓ almond bark
• milk
• white sugar
• marshmallow
• vanilla extract
• red sprinkle
• green sprinkle

Instructions

1. 1 Combine 1/2 cup milk, almond bark, sugar, 2 marshmallows, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until boiling. Reduce heat; add remaining 3 1/2 cups milk and stir until heated through, about 5 minutes. Add remaining 4 marshmallows.
2. 2 Divide hot chocolate among four 6-ounce mugs, placing 1 marshmallow in each. Garnish with red and green sprinkles.

By cocoa Queen