Melt in a double boiler almond bark and peanut butter. Add Spanish peanuts. Put cereal in a large bowl and cover with melted mixture. Mix until all is coated well. Drop by teaspoons onto wax paper and let cool. Once cool, you can store in plastic bags.
Ingredients
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1 1/2 pounds white almond bark
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2 tablespoons peanut butter
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3/4 - 1 cup Spanish salted peanuts
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6 cups plain Captain Crunch cereal
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