| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | 1 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Gurleys Almond Bark; (20 oz) |
| 3 | c | Thin pretzels; broken |
| 1 1/2 | c | Spanish peanuts |
INSTRUCTIONS
In a heavy saucepan, over LOW heat, melt Almond Bark, stirring frequently. Remove from heat. Stir in pretzels and peanuts. Spread in a thin layer on baking sheet lined with waxed paper. Chill 30 minutes or until firm. Break into pieces. Posted to EAT-L Digest by RollFamily <RollFamily@AOL.COM> on Dec 21, 1997
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”