|
|
|
1 lb. white chocolate 1 c. Spanish peanuts 3 c. Rippled Priggles, crushed Melt chocolate. Mix in Pringles and peanuts until coated. Butter a cookie sheet and pour on mixture. Cool and break into pieces. I butter foil and put foil on a cookie sheet. It makes the candy easier to break up. 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. |