Tuesday, May 14, 2019

How to Melt Almond Bark in the Oven

Hi, Delivered Ones! I wanted to make these delicious no-bake Avalanche Cookies from Dinner at the Zoo, but my house has a broken microwave, which is making me very sad. 
I was looking for instructions to melt the almond bark on the stove since I haven't made candy on the stove in a long time, but I found an even better way which doesn't involve me standing over the stove stirring for a year. I overdid things both yesterday and today, so my fibromyalgia is bad right now, and my legs are very sore.
I just put the almond bark in my glass baking dish at 170 degrees Fahrenheit for 20 minutes. Then I can stir it together with the other ingredients.
Time and temperature edited on 15 May 2019. This oven does not go lower than 170 degrees and I found that with the product I was using, five extra minutes for melting were necessary. I find that melting the product in the oven at a low temperature leaves it warm and soft as opposed to like working with lava, as happens when melting it in the microwave.
My "Good Stuff from Grover" website is live, and you can head on over there and meet Ghost Town Grover. I'm testing out recipes for baked goods to sell from Ghost Town Grover's general store, along with handcrafted items. I felt it would be best to keep the WAH/affiliate blog separate from the handcrafted gifts and goodies blog.
I hope your microwave doesn't break, but if it does or if you just want an alternate way to melt almond bark, give the oven method a try!

Here is the recipe for the wonderful Avalanche Cookies. I subbed almond butter for the peanut butter because my son isn't keen for peanut butter. There's no accounting for taste in some people! ;-)

16 ounces white almond bark also known as white candy coating or candy melts
3/4 cup creamy peanut butter
2 cups rice krispies cereal
1 1/2 cups miniature marshmallows
1 cup miniature chocolate chips divided use
Place 1/2 cup of the miniature chocolate chips in the freezer.
Break the almond bark into pieces and place in a large microwave safe bowl. Microwave at 45 second increments until melted.
Remove the almond bark from the microwave and stir in the peanut butter until completely combined.
Add the rice krispies and stir to coat. Let the mixture cool until lukewarm.
Add the marshmallows and stir to coat. Add the frozen chocolate chips and stir until combined.
Place 2 tablespoon sized drops of the mixture onto a piece of parchment paper. Repeat with remaining mixture. Sprinkle with remaining chocolate chips, you'll need to work quickly before the cookies harden!
Cool completely until firm then serve. Leftovers can be stored in an airtight container for up to 3 days.

(Recipe adapted from Slow Roasted Italian)

This post was edited for content on 15 May 2019.


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