Chocolate covered pretzels

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

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