Well-Seasoned Cookbook

flavorful recipes perfected over time

Peanut Clusters

Patty Konrad

Ingredients:

2 lbs. white almond bark

2 (12-oz) pkg. semi-sweet chocolate chips [not milk chocolate]

2 (12-oz) pkg. salted Spanish peanuts

Directions:

Melt almond bark and chocolate chips in a double boiler. Stir in peanuts. Drop by spoonfuls onto waxed paper.