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12 sq. vanilla almond bark 2 c. crunchy peanut butter 9 sq. chocolate almond bark Melt vanilla almond bark and peanut butter together in microwave, stirring every 15 to 20 seconds, until melted. Pour onto a buttered 10 x 15 x 1-inch cookie sheet. Melt chocolate almond bark and pour over this. With a fork, swirl mixture to resemble tiger stripes. Put in refrigerator for 15 to 20 minutes or until firm enough to cut. Do not let it chill too long. Cut into squares. Store in airtight container. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |