Almond Bark Crispy Drops Food

WHITE CHOCOLATE CRISPY CHRISTMAS CLUSTERS

Steps:

• 1. Place all dry ingredients into a large bowl.
• 2. Melt white chocolate almond bark in the top of a double boiler. Take off of heat as soon as the last chunk melts to avoid scorching.
• 3. Carefully, pour melted almond bark over cereal/nut mixture. Drop by spoonful onto parchment paper or aluminum foil. Allow to cool completely.

ALMOND BARK SNACKER

Steps:

• Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving.

ALMOND BARK DROP COOKIES

Steps:

• Melt the bark in a microwave for 2 minutes, stir and microwave 2 minutes more until melted. Stir in peanut butter until well combined and smooth. Add remaining ingredients. Drop by tablespoons on wax paper and allow to harden.

ALMOND BARK DROP COOKIES

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.

CRUNCHY PEANUT BARK

Steps:

• In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.

ALMOND BARK CRISPY DROPS

Steps:

• In a microwave oven or double boiler, melt the almond bark, stirring frequently until smooth.
• Remove from heat and stir in peanut butter until well blended.
• Fold in peanuts, cereal and mini marshmallows.
• Drop by heaping spoonfuls onto waxed paper lined baking sheets.
• Cool completely before serving.

CRANBERRY ALMOND BARK

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

CHOCOLATE-ALMOND BARK WITH SEA SALT

Steps:

• Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
• Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
• Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

ALMOND DROPS

Steps:

• Preheat oven to 450 degrees.
• Grease and flour cookie sheets.
• Cream almond paste with melted butter.
• Beat egg whites with salt until they form soft peaks.
• Add sugar, a tablespoon at a time.
• Continue beating until peaks are very firm.
• Fold into the almond paste mixture, adding flour and almonds.
• Fit a pastry bag with a number seven tube.
• Drop small round of batter on cookie sheets,spacing 1 inch between.
• Bake 5-8 minutes until edges of cookies are golden brown.