3 Ingredient Chocolate Almond Bark Recipe (V, GF) a fun recipe for
Dip the crackers. In a heat-safe bowl, add a few squares of the bark and melt until smooth and creamy. Coat the crackers in the chocolate and arrange them back onto the sheet. Allow them to set for an additional 30 minutes. Prepare the drizzle. Melt the white almond bark in the microwave until smooth.
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First, melt the chocolate. In a microwave-safe bowl, melt the chocolate almond bark, in 40-second intervals, until it's completely melted. Second, assemble your s'mores. Next, place the Ritz's crackers on a long sheet of wax paper and add a small dollop of marshmallow crème to the center of half the crackers.
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Instructions. In a microwave-safe bowl, melt chocolate almond bark, in 40-second intervals, stirring after each interval, until completely melted. Place Ritz's crackers on a long sheet of wax paper. Add a small dollop of marshmallow crème to the center of half the crackers and smooth out.
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Step Two: Place then almond bark or candy melts into a microwave safe bowl and melt according to package directions stiring until smooth. Step Three: Spread the melted almond bark or candy melts over the graham crackers and use the back of a spoon or a rubber spatula to spread it out.
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Melt the chocolate in a microwave safe bowl in 30 second increments. Dip the graham cracker halves, tapping with a fork, scrape most of the chocolate off the fork and place onto parchment paper to harden. Place remaining chocolate into piping bag and squeeze over graham crackers and allow to harden fully before eating.
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Preheat oven to 400°F. Coat a cookie sheet with non-stick spray; set aside. Break graham crackers into squares and arrange in pan, covering the bottom but leaving a little bit of room between each square. In a large saucepan over medium heat, bring butter and brown sugar to a boil. When mixture begins to boil, allow it to boil without stirring.
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Instructions. Preheat oven to 400°F. Line a 13x18 rimmed baking sheet with foil and spray it with nonstick spray. Lay the graham cracker sheets in a single layer, side by side in the pan, breaking pieces as needed to fill the pan. Place butter and brown sugar in a medium saucepan.
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Because almond bark hardens quickly, I recommend coating 4-5 graham crackers and then quickly adding on the Sixlets before the coating sets. The amount of almond bark you use will depend on how heavy you coat each graham cracker, so if you want them to be completely covered (without seeing the cracker through a thin layer), you will want to be generous with the amount you add on.
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Instructions. Preheat oven to 350 degrees and line a sheet pan with foil (15"x10" is ideal). Spray the foil with cooking spray. Place crackers in a single layer in pan. In a medium saucepan, cook and stir butter and sugar over medium heat until butter is melted. Bring to a boil, stirring frequently. Let boil for 7-9 minutes, stirring frequently.
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Directions. Place the almond bark in a large microwave-safe bowl. Heat in the microwave on high for 1 minute; take out and stir. Heat again at 30 second intervals until the almond bark is completely melted; stir after each. Pour in the Golden Grahams and stir until the cereal is evenly coated with the almond bark.
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Step 1 Melt the almond bark over a double boiler (I use a glass bowl over a saucepan of simmering water.). Stir until smooth. Allow to cool slightly. Step 2 On a rimmed baking sheet, arrange whole graham crackers together so that they're butted up against one another. Pour the melted almond bark over the top and use an offset spatula to spread it evenly over the surface.
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Instructions. Place almond bark in a microwave safe bowl and melt according to package directions. (I like to do 30 seconds at 50% power, stir, repeat, until fully melted.) Line 2 large baking sheets with parchment paper or wax paper. Place half of the Ritz crackers on the baking sheets.
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Melt the butter over medium heat in a large saucepan, then add the packed brown sugar. Cook the butter and sugar over medium heat until it reaches 255° on a candy thermometer. Pour the mixture over the graham crackers. Bake for 5 minutes. Add chocolate chips and bake again for 2 minutes to melt the chocolate.
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Add the almonds to the bowl and fold to combine. Transfer the chocolate into a rimmed baking sheet lined with parchment paper. Place in the freezer for 1 - 2 hours. Remove the bark from the dish by pulling up the parchment. Cut or break the bark into pieces.
Graham Cracker Toffee Bark
Halloween Bark Instructions: Step 1 - Line a jelly roll pan with foil then spray the foil with non-stick cooking spray. Then line the bottom of the pan with the graham crackers. Step 2 - Pour the almond bark over the crackers. Then sprinkle the pretzel twists, Oreo pieces, Reese's pieces, sprinkles, candy eyes and candy corn evenly on top.
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2) Sprinkle half of your almonds evenly over the crackers, and set aside. 3) In a medium saucepan, melt together your butter and brown sugar. 4) Bring mixture to a boil, and cook for 3 minutes. 5) Immediately (and gently) pour your caramel mixture over the crackers.
