Reviewed: Dec. 12, 2011

These are pretty good - I followed the suggestion of somebody on here and chopped the nuts. I also added ~2 Cups raisins. I topped with a couple Christmas M&M's for color. The recipe makes a ton! I first used my larger Pampered Chef scoop and they were a little too big. The small scoop was perfect. (With one tray using the large scoop, I still got 106 "cookies" out of this recipe)

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3 users found this review helpful

Reviewer:

AngDen

Reviewed: Oct. 13, 2011

This was quick and easy and I liked it but it was just a little too sweet. It gets its name from the brand of white chocolate, "Almond Bark". It isn't supposed to have almonds.

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3 users found this review helpful

Reviewer:

ALBERTSGIRL

Reviewed: May 28, 2011

I make these every Christmas. They are great to include in baking for teachers.

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4 users found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Apr. 25, 2011

These are SO simple, and quite tasty. On our dessert list for fast desserts in a pinch!

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4 users found this review helpful

Reviewer:

andreab97

Reviewed: Dec. 13, 2010

Never use colored marshmellows in this. They'll look yucky. My mother-in-law gave me this recipe years ago and didn't know the name so we call it Mat's favorite cookies at our house (after my husband). These are a holdiay staple at our house at Christmas. I have taken them to several cookie exchanges and get rave reviews! If you make your drops small, you can get lots of cookies out of this. I double and sometimes triple the recipe. My family is digging in my fridge or freezer to find these cookies! Also, you can substitute cashews for the peanuts.

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13 users found this review helpful

Reviewer:

jdhappach

Home Town: Annawan, Illinois, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

Reviewed: Feb. 15, 2010

I made these recently with both white and brown chocolate bark because I still had both on hand after Christmas. I know how this bark sticks and I had to make 50 for a church function, so I put about 3 tablespoons in Valentine muffin papers. These are very rich and yummy--I made them larger because they were being served as a dessert, instead of how chocolate pretzels or almond bark are usually made in smaller bites where people keep eating more and more. These are delicious and actually much faster to make than chocolate pretzels because this all stirs together and then can be spooned out onto wax paper or into a muffin paper. Another 8 thumbs up from our family!

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4 users found this review helpful

Reviewer:

JOYKENNEL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Terre Haute, Indiana, USA

Reviewed: Feb. 14, 2010

I really like these. The sweet/salty taste is awesome with the texture difference as well. They are super simple and easily can be halved.

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6 users found this review helpful

Reviewer:

Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA

Living In: Peoria, Illinois, USA

Reviewed: Dec. 25, 2009

I made these for Christmas and they turned out really well and taste great. I only used half the amount of peanuts to try to reduce the calories! I put them in the porch to cool off because no room in the fridge. Also I decorated with the red cinnamon candies.

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Reviewer:

heidihh1

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Fridley, Minnesota, USA

Reviewed: Dec. 21, 2009

I made these with regular chocolate chips instead of white confectioner's coating. They were very easy to make, but I personally think they turned out too sweet. I may make them again, but I think I will add more peanut butter.

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Reviewer:

tessasaurus

Reviewed: Dec. 9, 2009

I've been on a total peanut butter kick lately and these really hit the spot. I didn't have pecans so I threw in some pretzels that I had crunched up. I think the little bit of salt on the pretzels REALLY made it yummy. TRY THESE!

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7 users found this review helpful