I burned the almond bark and melted part of my 4c measure cup
I've FINALLY finished my cookie baking!.....
eta; and to think, I probably won't eat any of these.....I just have NO desire for sweet and haven't for weeks. I LOVE christmas goodies! Ugh!
Clockwise from top: (recipes are from memory...the ones I can't remember, I'll post another day)
-Spread peanut butter between 2 wheat thins and coat in chocolate almond bark
-20 oz white almond bark and 3T peanut butter melted together
-add in 1c spanish peanuts and 3c rice crispies
-Mix together and drop into mini cupcake cups or by tablespoon onto waxed paper
-Cool until hard
Chocolate coated pretzel sticks
-Coat pretzel sticks with white almond bark and sprinkle with sprinkles
Pecan and Walnut Caramel Clusters
-1 bag caramel balls (you can find them by your chocolate chips) melted with 2T butter about 3-3 1/2 minutes stirring every 30 seconds (you'll need to stir it really well for the butter to incorporate)
-When melted add in 8 oz (total) pecans and walnuts crushed and mix well
-Drop by tablespoon onto parchment paper (or a well greased cookie sheet) and freeze for 20 minutes.
-Coat in chocolate almond bark (I kept the cookie sheet in the freezer and pulled out each one because the caramel melts QUICK!)
-Cool until hard
-Put the window pane looking pretzels onto a cookie sheet and top with a rolo
-Bake at 350-375* for about 10 or so minutes until melted. Top with pecan halve.
Almond Toffee Caramel Crunch
Brownie Bites (center of picture)
Mix brownie mix according to package and drop by teaspoon into mini cupcake papers. I baked them about 12-14 minutes.