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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 14 |
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Can also be make with chocolate bark. Ingredients:
1 lb almond bark |
1 cup spanish peanut |
3 cups ripple style potato chips, coarsely crumbled |
1 tablespoon butter |
Directions:
1. 1.Coat cookie sheet with 1 Tbs. butter.
2. 2.In a 2 quart dish, microwave almond bark until melted.
3. 3.Mix in chips and stir gently until all chips are coated.
4. 4.Add nuts and stir gently.
5. 5.Pour onto buttered cookie sheet and spread evenly.
6. 6.Refrigerate until firm.
7. 7.Cut into pieces and store in a cool dry place.
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