Yield: 1 Servings
|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