Type what you have

Ingredients

• ✓ chocolate almond bark
• peanut butter
• cracker
• candy sprinkle

Instructions

1. 1 Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
2. 2 Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
3. 3 Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
4. 4 Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
5. 5 Place cookies in the refrigerator until chocolate has set, about 15 minutes.

By Barb

Ingredients

• ✓ chocolate almond bark
• brown sugar
• butter
• vanilla extract
• all-purpose flour
• sweetened condensed milk
• semisweet chocolate chip
• pecan

Instructions

1. 1 Line baking sheets with waxed paper.
2. 2 Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
3. 3 Melt chocolate 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. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.

By BakingQueen

Ingredients

• ✓ chocolate almond bark
• brown sugar
• water
• maple syrup
• marshmallow creme
• peanut butter
• flour tortilla
• sugar frosted corn flake cereal
• banana

Instructions

1. 1 Stir the brown sugar, water, and maple syrup together in a saucepan until the sugar has dissolved. Bring to a boil, and reduce heat to medium low to keep warm.
2. 2 Mix the marshmallow creme with the peanut butter in a large bowl, and pour the brown sugar mixture over the peanut butter mixture.
3. 3 With an electric mixer, beat the mixture until fluffy. Refrigerate the fluff.
4. 4 To make the bites, lay a tortilla out onto a work surface. Spread a thin layer of peanut butter fluff onto the tortilla, leaving an edge about 1/4 inch wide all the way around free from spread.
5. 5 Sprinkle about 1 1/2 tablespoons of frosted flake cereal over the spread.
6. 6 Lay a banana along one side of the tortilla; if 1 banana is too short to reach the entire length of the tortilla, use 1 1/2 bananas. Tightly roll the tortilla around the banana.
7. 7 With a sharp serrated knife, cut the roll into 1/2-inch thick slices. Lay the slices out flat on waxed paper.
8. 8 Place the chocolate almond bark into a microwave-safe bowl, and microwave for 1 minute; stir the chocolate coating, and continue microwaving at 30-second intervals and stirring until the coating is smooth and warm (not hot).
9. 9 Dip the bottom of a slice into the coating, covering about 2/3 of the height of the slice. Place the dipped slice coated side down on a sheet of waxed paper to set. Repeat with remaining slices.
10. 10 Place slices into refrigerator to chill.
11. 11 Place the remaining cereal flakes in a shallow bowl, and lightly crush them.
12. 12 Dip the other side of the slices into the chocolate coating, and immediately dip the coated area into the crushed flakes. Place the rolls onto waxed paper, flake sides up. Chill the pieces in the refrigerator until the tops have set up.

By Peggianne

Ingredients

• ✓ chocolate almond bark
• all-purpose flour
• cocoa powder
• baking soda
• sugar
• brown sugar
• butter
• vanilla extract
• egg
• chocolate-covered caramel candy
• white sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
3. 3 Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
4. 4 Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
5. 5 Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
6. 6 Melt almond bark in a saucepan over low heat. Drizzle over cookies.

By Malorylarson

Ingredients

• ✓ chocolate almond bark
• chocolate chunk brownie mix
• egg
• water
• vegetable oil
• cream cheese
• milk
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into the prepared dish.
3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut brownie into 1-inch squares.
4. 4 Beat cream cheese in a large bowl with an electric mixer until smooth. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
5. 5 Place 1/2 of the brownie squares into the bottom of a trifle bowl or glass serving dish; top with 1/2 of the filling. Shave 1/2 of the chocolate almond bark over filling using a vegetable peeler. Top with remaining brownies, filling, and chocolate bark shavings. Refrigerate trifle until set, about 1 hour.

By JELLYBEAN

Ingredients

• ✓ chocolate almond bark
• butter-flavored microwave popcorn
• peanut
• brown sugar
• margarine
• corn syrup
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
2. 2 Preheat oven to 250 degrees F (120 degrees C).
3. 3 Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
4. 4 Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.
5. 5 Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
6. 6 Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
7. 7 Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

By ala