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2 lbs. chocolate almond bark 1 c. peanut butter 3 c. Rice Krispies 3 c. mini marshmallows 3 c. dry roasted peanuts 3 c. Spanish peanuts Melt chocolate almond bark and peanut butter in a double boiler. Pour chocolate mixture over above and mix until well coated. Drop by teaspoons onto wax paper. Will set up in about 1 hour. Refrigerate. Makes 9 dozen pieces. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |