1 lb. white almond or vanilla bark
1 - 12 oz. bag chocolate chips
1 lb. salted spanish peanuts

Melt bark and chips in a roaster in a 250°F oven. Stir occasionally. When melted, remove from oven and stir in spanish peanuts. Drop by tsp. on wax paper. Chill. Sack up in plastic bags. Keep in refrigerator.