1 1/2 lb. white almond bark
2 (12 oz.) pkg. chocolate chips
2 1/2 lb. (40 oz.) Spanish salted peanuts

Heat oven to 300 degrees. Turn off heat. Put almond bark, broken into cubes or chunks, pile chocolate chips on top and put on jelly roll cookie sheet. Place in oven until softened. Remove from oven and add peanuts and stir until completely covered.

Drop by teaspoon on waxed paper - this should make about 120 good sized clusters. If mixture begins to harden set back in oven for a few minutes.

Note: Almond bark is hard to find except at Christmas time but freezes well for use at another time.