MAKE ALMOND BARK RECIPES

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ALMOND BARK CANDIES RECIPE: HOW TO MAKE IT



Almond Bark Candies Recipe: How to Make It image

I like to take these to school for the fourth graders I teach...they love them. The colorful marshmallows make these candies bright and pretty to serve—to all ages!

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6-7 dozen.

Number Of Ingredients 5

1 package (24 ounces) white candy coating, coarsely chopped
1 cup peanut butter
2 cups dry roasted peanuts
2 cups pastel miniature marshmallows
3 cups crisp rice cereal

Steps:

  • In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.

Nutrition Facts : Calories 183 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

BEST CHOCOLATE ALMOND BARK - HOW TO MAKE CHOCOLATE ALMOND BARK



Best Chocolate Almond Bark - How to Make Chocolate Almond Bark image

This homemade chocolate bark puts just about any store-bought chocolate candy to shame, offering an unbeatable sweet, salty, crunchy hit to the palate.

Provided by Michelle Doll

Categories     gluten-free    vegetarian    Christmas    dessert

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 20

Number Of Ingredients 3

1/2 c.

whole almonds

2 c.

(16 oz.) dark chocolate, chopped or broken into 1” pieces

Flaky sea salt

Steps:

  • Adjust an oven rack to center position and preheat the oven to 300°. Spread the almonds on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool. Line another baking sheet with parchment. Place the chocolate into a medium microwave-safe bowl. Microwave the chocolate for 30-second intervals, stirring in between each interval until the chocolate is mostly melted with a few pieces still solid. Continue stirring the chocolate until the last pieces have melted. (If all the chocolate was melted upon removal from the microwave, add a small piece of chocolate to cool the melted chocolate.) Add the cooled almonds into the chocolate and stir to coat. Pour the chocolate-almond mixture onto the parchment-lined baking sheet into an even layer and gently tap the sheet against a counter to smooth the surface. Sprinkle with flaky salt. Place the sheet in the refrigerator until chocolate has hardened, 5 to 10 minutes. Using a knife, break chocolate into shards. Store in an airtight container, refrigerated, for up to 4 weeks.

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