|Caribbean and African Cooking|
|by Rosamund Grant|
Every island of the Caribbean has its own character and so not surprisingly does the food from their kitchens.
11 - 20 of 220 for bark
To make fast ... 1/2 pounds almond bark in a double ... half of 1 melted flavor bark over another or using a knife and slicing both flavors to make a swirl.
Melt almond bark on wax paper. Mix cereal, pretzels and peanuts with almond bark. Flatten and let set. Break up in chunks to eat.
Preheat oven to ... off. Put in bark and melt, leave ... melted bark. Mix all ingredients together. Drop by teaspoon on cookie sheet. Let stand until firm.
Melt almond bark in microwave, stir ... spoon. Press on side of bowl. Push off onto wax paper. Sets up fast. Will last indefinitely when stored in cans.
Melt almond bark and peanut butter at 200 degrees in oven or on high for 3 to 5 minutes in microwave (check). Stir in other ingredients. Drop on waxed paper.
Melt almond bark. Mix rest of the ingredients together. Drop by spoonfuls on wax paper. Refrigerate to set.
In a large ... Krispies) and pour the first mix over. Stir to thoroughly coat. Drop by teaspoonfuls onto waxed paper and let cool until almond bark hardens.
Melt almond bark in 200°F oven. ... remaining ingredients. Drop by teaspoonfuls onto wax or parchment paper. Cool until hardened. Store in an airtight container.
Melt bark and peanut butter together in hot oven 10 minutes. Combine all remaining ingredients. Drop by teaspoon on wax paper to harden.
Melt bark in low oven in large pan. Add other ingredients, marshmallows last. Drop on wax paper by teaspoonfuls. When cool, store in airtight containers.
top of page