2 lb. white almond bark
1/4 c. peanut butter
2 (9 oz.) pkg. Spanish peanuts
4 c. crispy rice cereal

Melt almond bark and peanut butter in heavy bottomed pan over low heat, stirring constantly. Gently stir in peanuts and cereal and press into buttered 10 x 15 inch jelly roll pan. I use cake pan. Makes 4-5 dozen.