1 lb. white almond bark
1 c. peanut butter
1 c. Spanish peanuts (remove skins)
4 c. Rice Krispies

Melt almond bark in double boiler. Put into bowl. Stir in peanut butter. Stir and blend together. Stir in peanuts and Rice Krispies. Press into buttered 9"x13" pan. Cut into squares. Don't put in refrigerator, as tends to crumble when cut.