ALMOND BARK COOKIES RECIPES

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ALMOND BARK DROP COOKIES RECIPE | ALLRECIPES



Almond Bark Drop Cookies Recipe | Allrecipes image

This big recipe is quick and easy. It's great for cookie exchanges, or those times when you need a lot of cookies. It's an easy recipe for kids to help with too.

Provided by Karen B.

Categories     Desserts    Cookies    No-Bake Cookie Recipes

Total Time 30 minutes

Prep Time 15 minutes

Yield 3 dozen

Number Of Ingredients 5

2 pounds white confectioners' coating
1 cup peanut butter
2 cups dry-roasted peanuts
3 cups crisp rice cereal
2 cups miniature marshmallows

Steps:

  • In a microwave oven or over a double boiler, melt the white confectioners' coating, stirring frequently until smooth. Remove from heat. Stir in peanut butter until well blended. Fold in the peanuts crisp rice cereal and marshmallows. Drop by heaping spoonfuls onto waxed paper lined baking sheets.
  • Chill until set. Store in refrigerator.

Nutrition Facts : Calories 241.4 calories, CarbohydrateContent 21.9 g, CholesterolContent 5.3 mg, FatContent 15.7 g, FiberContent 1.2 g, ProteinContent 5.6 g, SaturatedFatContent 6.2 g, SodiumContent 77.1 mg, SugarContent 17.6 g

COCONUT-ALMOND COOKIE BARK RECIPE: HOW TO MAKE IT



Coconut-Almond Cookie Bark Recipe: How to Make It image

As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty baked version that breaks apart like chocolate bark.—Faith Cromwell, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield about 2 pounds.

Number Of Ingredients 10

1 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
3/4 teaspoon almond extract
2 cups all-purpose flour
3/4 teaspoon salt
1-1/4 cups sweetened shredded coconut, divided
1-1/2 cups milk chocolate chips, divided
1/3 cup sliced almonds, toasted

Steps:

  • Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown. , Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack. , Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.

Nutrition Facts : Calories 150 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 104mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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