Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 20 ounces | Almond bark |
| 2 tablespoons | Peanut butter |
| ¾ \N | To 1 cup Spanish peanuts |
| 2 cups | Rice crispy cereal (I used |
| \N \N | Triples) |
Melt almond bark and peanut butter together. Stir until smooth. Pour over nuts and cereal. Spread on tray or waxed paper to cool. Cut or break apart.
Note: Triples has three different kinds of rice cereal, but you can use any cripsy rice cereal.
Typed for you by Marjorie Scofield 11/29/94 Recipe By : From Mary Lou Elliott, Diamond City, AR 11/23/94 From: Marjorie Scofield Date: 05-22-95 (160) Fido: Recipes