|The Student Vegetarian Cookbook|
|by Sarah Freeman|
This is a collection of more than 100 vegetarian recipes - all researched and tested by students - for anyone who has to cook and eat with little ...
1 - 10 of 86 for chocolate bark
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Melt package of chocolate bark as directed on package. Spread peanut butter between 2 Ritz crackers and dip in chocolate bark. Let set on wax paper or foil.
Melt almond bark and peanut butter ... jelly roll pan. Melt chocolate chips and put on top. Swirl with knife and refrigerate. Cut into squares when firm.
Place white chocolate in a microwave-safe ... until about 1/4-inch thick. Allow to cool completely before breaking into pieces. Store in airtight container.
Melt bark and peanut butter together. Add the rest of the ingredients. Drop by teaspoon on wax paper. Recipe from my friend, Ann Schoenhard.
Preheat oven to ... When done, toss chocolate chips over crackers. ... for 4 to 6 hours or overnight. When you take them out, break into bite size pieces.
Heat white chocolate in double boiler ... freezer and crack bark into small pieces. Remove from wax paper and store at room temperature. Do not refreeze.
Melt chocolate bits and stir in almonds. Spread thinly on cookie sheet. Chill until firm. Break into pieces.
Melt white chocolate and peanut butter ... top of peanut butter mixture. With knife, cut through in swirls. Let stand until set and then cut into pieces.
Melt butter in ... instantly. Break one chocolate bar into small ... remaining walnuts. Press. Refrigerate. When candy is hard, break into irregular pieces.
Melt chocolate and add pretzels ... onto aluminum foil lined cookie sheets. Refrigerate until hard and break into pieces. Store in an air tight container.
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