Saturday, November 29, 2014

Almond Bark Recipes--Times Three

Aldi has two entire aisles filled with seasonal baking items right now. I've been stocking up on inexpensive powdered sugar, various baking chips, cocoa, etc. I bought three things of almond bark for $4, and ended up using all three over Thanksgiving. Here were some of the tasty treats:
Chocolate Cream Cheese Cookies
Spread cream cheese frosting over a ritz cracker, dip in melted chocolate, and try to wait for it to harden before you eat it. Oh. My. Goodness! This is the kind of indulgence that sends people to Overeaters Anonymous meetings.
These were plenty sweet enough, but if you wanted them even sweeter you could use graham crackers or vanilla wafers. I thought they were just the right balance of salty and sweet. I used two sleeve of crackers and just over half of the almond bark (5 blocks).

I most definitely did not have any leftover from Thanksgiving dinner.

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Chocolate Peanut Butter Balls
1 jar (18 oz) of peanut butter
1 pound of powdered sugar
4 tablespoons of melted butter
1 package of almond bark
Combine peanut butter, powdered sugar, and butter. Mix until it is crumbly. While this is optional, I prefer to place the dough in the refrigerator for 10 minutes so it is easier to work with.
Line two cookie sheets with wax paper or foil. Roll the chilled dough into 1-inch balls. Place peanut butter balls on cookie sheet. Place pan in freezer for 5-10 minutes so they will be firm when you dip them in the chocolate.

Melt almond bark in microwave according to directions on package. Roll and dip peanut butter balls into melted chocolate. I dipped 4-6 balls at a time.

I used two forks to transfer the chocolate coated peanut butter balls back onto the cookie sheet.

Place them back in the refrigerator for faster chilling. They can be stored in the refrigerator or freezer.

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White Chocolate Covered Nutter Butters
My final use of almond bark was white chocolate covered Nutter Butters. My family used to make these the old fashioned way with peanut butter and Ritz crackers. I had used up both of those ingredients and was especially short on time, so I used a package of cookies. It took an entire package of Nutter Butters and vanilla almond bark.

The "recipe" consisted of three steps.
Melt almond bark.
Dip cookies into almond bark.
Transfer to a cookie sheet lined with wax paper or foil.

So simple and so good!

My mind has been running with other flavor combinations that I might try at Christmas time. Prepare for a Part 2 to this blog post next month!


  1. I use chop sticks to pick up my dipped goodies, and with the pretzels pick many up and let them's a good tool.. How about the oreo truffles, I want to try those.

  2. Excuse me, why did the white chocolate ones not come to my house for Thanksgiving?