Time 15m Yield about 5 dozen. Number Of Ingredients 5 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.

Time 45m Yield 16 Number Of Ingredients 3 Steps:

Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Time 1h17m Yield 24 Number Of Ingredients 4 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.

Time 1h25m Yield 10-12 serving(s) Number Of Ingredients 4 Steps:

Preheat oven to 350 degrees. Line a cookie sheet with foil and lightly grease. Place graham crackers on the cookie sheet in one layer. Sprinkle pecans evenly over the graham squares. In a small sauce pan melt the unsalted butter. Add brown sugar to the pan and stir until mixture begins to boil. Pour sugar mixture over pecans and graham squares. Bake in oven for 10 minutes. Remove pan from oven and place into freezer for 1 hour. Break bark into pieces while still cold.

More about “almond pecan bark recipes”

Time 30m Yield 30 pieces, 6 serving(s) Number Of Ingredients 4 Steps:

Melt white chocolate and add almond oil. Toast nuts and spread on cookie sheet. Spread chocolate over nuts and chill.