Coating

• Almond bark is a delicious and durable coating for a variety of snacks. Melt vanilla or chocolate almond bark in a double boiler over low-medium heat. Use a fork or kitchen tongs to dip items such as pretzels, dried apricots and graham crackers into the melted almond bark. Allow the excess to drip off of each item, then place it on a piece of waxed paper to dry.
  
  

Bark

• Use almond bark to make a pan of bark, which is basically a candy mixed with nuts, candies or dried fruits. Melt 1/2 lb. almond bark in a double boiler set over low-medium heat. Stir in around 3 cups of your chosen mix-ins. Add toasted, chopped almonds, lightly salted peanuts or toasted cashews for texture and flavor. Add dried cherries to melted vanilla almond bark for delicious holiday color. Line a jellyroll pan with parchment paper and pour in the melted bark. Let it cool for a few minutes on the counter, then transfer it to the refrigerator to harden. Cut the hardened mixture into triangles or squares or simply break it into pieces.
  
  

Accents

• Shave small slices of almond bark with a vegetable peeler or paring knife and use them to decorate cakes, cupcakes, ice cream or fruit. Melt the almond bark in a double boiler set over low-medium heat and drizzle the melted bark over desserts such as cheesecake, pound cake or cookies for a tasty accent. Drizzle melted bark over dessert plates before placing the desserts on them to mimic a visual effect used in high-end restaurants.
  
  

Fondue

• Make a sweet fondue using almond bark. Melt 12 oz. vanilla almond bark with 1/3 cup half-and-half, 2 tsp. almond extract and 1/4 tsp. cinnamon. Keep the mixture warm in a fondue pot set over a low flame or a small slow cooker. Serve with apple slices, strawberries, small squares of pound cake or angel food cake and dried apricots, and provide fondue forks. Stir in 1 tbsp. of warm half-and-half if the mixture becomes too thick.