1 (20 oz.) bag chocolate chips
1 lb. white almond bark
1 c. peanut butter
1 lb. Spanish peanuts

Melt chocolate chips and almond bark together. (This can be done in either the microwave, or on top of the stove.) When it is melted, add the peanut butter and peanuts. Mix thoroughly and drop by teaspoon on cookie sheets, lined with waxed paper. (You can put them in the freezer for about 5 minutes to set.) Makes 8-9 dozen. You can also freeze it.