Spears Peanut Clusters

3 ingredients
3 steps

Ingredients

  • 1 pkg. white almond bark
  • 1 (12 oz.) pkg. milk chocolate chips
  • 2 cans salted, roasted Spanish peanuts

Directions

  1. 1
    Melt chips and almond bark in a double boiler.
  2. 2
    When melted and blended thoroughly, add peanuts gradually, stirring together. Drop from a tablespoon on waxed paper, or into individual petit four cups.
  3. 3
    Cool and store covered in refrigerator.

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