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Chocolate Covered Pretzels Recipe

by Global Cookbook
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Servings: 1

Ingredients

  • 1 1/4 lb Gurleys Almond Bark, (20 ounce)
  • 3 c. Thin pretzels, broken
  • 1 1/2 c. Spanish peanuts

Directions

  1. In a heavy saucepan, over LOW heat, heat Almond Bark, stirring frequently.
  2. Remove from heat. Stir in pretzels and peanuts. Spread in a thin layer on baking sheet lined with waxed paper. Refrigerate30 min or possibly till hard. Break into pcs.

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