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Ingredients
- 1 1/2 POUND ALMOND BARK
- 2/3 CUP CRUNCHY PEANUTBETTER
- 1 1/3 TO 2 1 1/3 TO 2 CUPS MINATURE MARSHMELLOWS
- 1 1/3 TO 2 CUPS SALTED PEANUTS
- 3 TO 4 CUPS RICE CRISPIES
Details
Servings 18
Preparation
Step 1
MELT:
ALMOND BARK AND PEANUT BUTTER TOGETHER IN
A DOUBLE BOILER PAN.
POUR OVER REST INGREDIENTS MEASURED INTO A LARGE
BOWL.
FOLD TOGETHER AND DROP ONTO WAX PAPER.
LET SET TILL COOL AND HARDENED.
STORE IN AIRTIGHT CONTAINER AT ROOM TEMP OR IN REFRIGERATOR.
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