ALMOND BARK COOKIES

By lindab

DOROTHY MADE THIS CANDY AT CHRISTMAS TIME.

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

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.