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  2. Spread Cheer With These Sweet and Salty Christmas Snacks - AOL

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    The sticky marshmallow-cereal mixture is tinted with green food coloring before getting shaped into festive wreaths. ... Get Ree's Christmas Bark recipe. ... Get Ree's Chocolate Almond Pretzel ...

  3. Chocolate-Almond Pretzel Clusters Are The Easiest No-Bake Dessert

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    Yields: 4 dozen. Prep Time: 20 mins. Total Time: 55 mins. Ingredients. 12 oz. semisweet chocolate, finely chopped. 3 c. lightly crushed mini pretzel twists

  4. The 15 Chocolate Bark Recipes That Taste Better Than Cookies

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    Get the recipe: Almond and Cranberry Bark. ... Get the recipe: Banana Pudding Bark. ... peanuts and pretzels and tastes like the best candy bar ever.

  5. Dark Chocolate Bark with Roasted Almonds and Seeds

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    Main Menu. Health. Health

  6. Dark Chocolate Bark with Roasted Almonds and Seeds

    homepage.aol.com/food/recipes/dark-chocolate...

    Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve.

  7. Almond bark - Wikipedia

    en.wikipedia.org/wiki/Almond_bark

    Almond bark (also known as vanilla flavored candy coating) is a chocolate-like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added. It can be bought in packages, blocks, or round discs where candy and baking supplies are sold. [ 1 ]

  8. Krembo - Wikipedia

    en.wikipedia.org/wiki/Krembo

    "Krembo whipped snack" consists of a round biscuit base (17% of total weight), topped with fluffy marshmallow creme-like foam (53%), coated in a thin layer of cemacao (dairy-free, sweet baking chocolate, about 30% of total) and wrapped in colourful, thin aluminum foil.

  9. Lye roll - Wikipedia

    en.wikipedia.org/wiki/Lye_roll

    Lye roll and pretzels immediately after baking. In order to cause a Maillard reaction during baking for the characteristic browning effect, a lye roll needs to be coated with a high pH ( alkaline ) solution.

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