12 oz. white almond bark
12 oz. milk chocolate chips
1 c. chunky peanut butter
12-16 oz. Spanish salted peanuts

Melt the almond bark and chocolate pieces in top of a double boiler. Remove from heat and stir in peanut butter and peanuts. Drop by teaspoonfuls onto waxed paper on cookie sheet or spoon into miniature paper muffin cups. Refrigerate until firm. Store in refrigerator.