| 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
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