1 lb. almond bark (9 sq.)
1/2 c. creamy peanut butter
1 c. pecans, chopped
1 1/2 c. miniature colored marshmallows
2 1/2 c. Rice Krispies
colored sugar

Melt almond bark (follow directions on package). Stir in peanut butter. Add pecans, marshmallows and Rice Krispies. Mix well but carefully. Cover pans with waxed paper. Drop by spoonfuls onto paper. Refrigerate to set. Store in the refrigerator. Sprinkle with colored sugar.

Makes 53 cookies.