Bevs Almond Bark Recipes

Steps:

• In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in the marshmallows, cereal, pecans and coconut. , Drop by tablespoonfuls onto waxed paper. Cool. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
• Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
• Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

Steps:

• Directions: Mix the butter and brown sugar and froth on stove, stirring constantly. Cover a cookie sheet with the graham crackers (no spaces). Sprinkle the toast almonds over the graham crackers Cover the graham crackers/almonds with butter/brown sugar mix Bake at 350 until bubbles Sprinkle with chocolate chips. Move chips around with a fork Drizzle with white chocolate for a swirl pattern. Harden in fridge then break apart. The trick is the pan, if it sticks it won't come out.

Steps:

• Combine peanut butter, milk, honey, and vanilla in a saucepan over medium-low heat. Cook and stir until melted and smooth.
• Mix oats and almond flour in a bowl. Add wet ingredients and stir to combine.
• Pour mixture into a 9-inch square pan and press down to flatten. Refrigerate for at least 1 hour before cutting into 9 bars.

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.