Yield: 72 Servings
|2 pounds||Almond bark|
|2 cups||Dry roasted peanuts|
|3 cups||Rice Krispies cereal|
|1 cup||Chunky peanut butter|
|2 cups||Mini marshmallows|
SOURCE: "Capitol Cookies," copyright Fundcraft Publishing, Collierville, TN Melt almond bark in 200-degree oven. Stir in peanut butter until smooth.
Add remainder of ingredients and mix well. Drop by spoonfuls on wax paper.
This recipe was passed on to Heart & Soul Cookbook chairperson Patti Joelson by her best friend's mother, Elaine Anderson. Patti said she's been making the cookies for 15 years now, and they're always a hit, so she added them to her youth group's cookbook.
St. Peter's Youth Group Des Moines, Iowa Patti Joelson, Chairperson MICHAEL'S NOTE: One can melt the almond bark in the microwave by following the instructions on the package. This is the method we use here.
Posted to TNT Recipes Digest by Michael Sooter <msooter@...> on Apr 27, 1998