Peanut Clusters

• 1 12 oz (336 grm). pkg. semi-sweet chocolate chips
• 1 lb (.5 kg). almond bark
• 1 cup (225 ml) chunky peanut butter
• 1 lb (.5 kg). Spanish peanuts

1. Melt almond bark and chocolate chips in microwave at 50%power.
2. Stir until melted, add peanut butter and nuts.
3. Drop by tbsp onto waxed paper.
4. Refrigerate until firm.

semisweet chocolate chips, almond bark, chunky peanut butter, peanuts

Taken from online-cookbook.com/goto/cook/rpage/00187B (may not work)