1 1/2 lbs. white almond bark (or maple)
1 (12 oz.) pkg. chocolate chips

Melt this in a double boiler over hot water until smooth and creamy. Stir in 1 (12 ounce) can Spanish peanuts (dark skin). Let cool 5 minutes (NO MORE). Drop by teaspoon onto tin foil to harden. Keep in cool place. About 4 dozen.