1 pkg. (1 1/2 to 2 lbs.) white almond bark

1/2 c. peanut butter

5 to 6 c. Rice Krispies

1 to 1 1/2 c. Spanish peanuts, salted

Dip by the teaspoonful on cookie sheet or put in 9 x 13 inch cake pan and cut as bars. Let harden. These keep very well.