Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Gurleys Almond Bark; (20 oz) |
| 3 cups | Thin pretzels; broken |
| 1½ cup | Spanish peanuts |
In a heavy saucepan, over LOW heat, melt Almond Bark, stirring frequently.
Remove from heat. Stir in pretzels and peanuts. Spread in a thin layer on baking sheet lined with waxed paper. Chill 30 minutes or until firm. Break into pieces. Posted to EAT-L Digest by RollFamily <RollFamily@...> on Dec 21, 1997