Almond Bark Candies

Name: Almond Bark Candies
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 42
Cuisine: Global
Ingredients: 680 grams package white candy coating, coarsely chopped; 56 grams crisp rice cereal; 300 grams dry roasted peanuts; 100 grams pastel miniature marshmallows; 258 grams peanut butter

If you have around 20 minutes to spend in the kitchen, Almond Bark Candies might be a super dairy free recipe to try. This recipe serves 42. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 184 calories, 3g of protein, and 11g of fat. Head to the store and pick up pastel marshmallows, peanut butter, roasted peanuts, and a few other things to make it today. If you like this recipe, you might also like recipes such as Almond Coconut Candies, Coconut Almond Candies, and Easter Bark: Two Ways (Creme Egg Bark & Jelly Bean Bark).

Instructions

In a heavy saucepan, melt candy coating and peanut butter over low heat.

Ingredients you will need

Almond Bark

Peanut Butter

Equipment you will use

Sauce Pan

Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.

Equipment

Sauce Pan

Ingredients

Servings:

680grams

package white candy coating, coarsely chopped 56grams

crisp rice cereal 300grams

dry roasted peanuts 100grams

pastel miniature marshmallows 258grams

peanut butter

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Bark. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Bollinger Brut Special Cuvee with a 4.2 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.