1 lb Caramel Corn
1 lb Peanut Butter Chocolate
3/4 lb of milk chocolate
Place caramel corn in large bowl, pour melted Peanut Butter Chocolate over to coat
spread on cookie sheet(s)
drizzle with milk chocolate
allow to cool, break into bite size pieces
Hint: drizzle with additional colored chocolate
for season or occasion
2 sticks margarine
2 lbs. powder sugar
12 oz. peanut butter
1/2 tsp vanilla
Mix all together, form into round shape and dip in melted chocolate.
Hint: use toothpick to hold while dipping in chocolate
2 lbs. of melted chocolate
Add 8oz of Heath Crunch
Pour onto un-greased cookie sheet (s)
Place sheet in freezer for aprox. 10 minutes
Chocolate should "pop" off tray when ready to break into "Bark"
Hint: have cookie sheets(s) ready
TRY SOME OTHER TASTY COMBINATIONS!
PEPPERMINT CRUNCH IN WHITE CHOCOLATE **CHRISTMAS FAVORITE**
EXPRESSO CRUNCH IN SEA SALT CARMEL AND DRIZZLE WITH WHITE CHOCOLATE
**COFFEE LOVER'S BARK**
TART CHERRY CRUNCH IN DARK CHOCOLATE**BLACK FOREST**
MALTED MILK CRUNCH IN MILK CHOCOLATE
LEMON CRUNCH IN WHITE CHOCOLATE
BOYZENBERRY CRUNCH IN PEANUT BUTTER CHOCOLATE ** TASTES LIKE PB&J**
KEYLIME CRUNCH IN LEMON CHOCOLATE
107 SECOND ST. N.W.
BARBERTON, OHIO 44203
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Diane's Candy and Cake Supplies