In a microwave safe bowl melt chocolate chips and almond bark as directed on package, stir a little to combine the two, add the peanuts and stir again until all the nuts a coated. Drop by spoonful onto wax paper. Chill and store.
I like to use the little mini muffin tins lined with the pretty little papers. This is quick and foolproof. Great for Christmas trays! Hint: Shop early for the ingredients and the little cupcake papers.
Ingredients
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12 ounces chocolate chips
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1 pound White Almond Bark (white chocolate)
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1 pound Spanish peanuts
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