Title: Chocolate Covered Pretzels
Categories: None
Yield: 1 Servings

1 1/4 lb Gurleys Almond Bark; (20 oz)
3 c Thin pretzels; broken
1 1/2 c Spanish peanuts

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 on
Dec 21, 1997