Serves: 30-40 pieces Cooking Time: 2-minutes Ingredients 1 (24-ounce) package White Almond Bark or Candi-Quik, chopped into chunks 1 (14-ounce) jar of cookie butter (creamy or crunchy) pinch of salt
Line a 9x13-inch baking pan with foil or parchment paper and spray with baking spray. Set aside. 2
In a large microwave safe bowl, add the entire package of almond bark or Candi-Quik. Chopping it into chunks first will speed up the melting time. Melt the almond bark in the microwave for 1-2 minutes, checking and stirring every 20-seconds. Remove from the microwave once the almond bark is melted. You don't want to over heat the almond bark or it will scorch. Immediately add the entire jar of cookie butter and pinch of salt to the melted almond bark. Stir until ingredients are completely incorporated. Pour mixture into prepared pan and spread it evenly in the pan. Let set on the counter to cool for 10-minutes, then transfer to the refrigerator to finish cooling. 3
Once candy is completely cooled, cut into desired sized squares.
Notes Store candy in the refrigerator in an airtight container. Candy stays fresh for 7 days.
On photo: WL-992565 / A BOWL 5.5" | 14 CM 20 OZ | 600 ML Photo by:kellylynnssweetsandtreats.com Recipe by:kellylynnssweetsandtreats.com