“Can also be make with chocolate bark.”
READY IN:
15mins
SERVES:
6
YIELD:
24 candies
UNITS:
US

Ingredients Nutrition

  • 1 lb almond bark
  • 1 cup Spanish peanut
  • 3 cups ripple style potato chips, coarsely crumbled
  • 1 tablespoon butter

Directions

  1. 1.Coat cookie sheet with 1 Tbs. butter.
  2. 2.In a 2 quart dish, microwave almond bark until melted.
  3. 3.Mix in chips and stir gently until all chips are coated.
  4. 4.Add nuts and stir gently.
  5. 5.Pour onto buttered cookie sheet and spread evenly.
  6. 6.Refrigerate until firm.
  7. 7.Cut into pieces and store in a cool dry place.

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