Cookie Clusters - cooking recipe

Ingredients

12 oz. white chocolate melting wafers, chips or squares
2 Tbsp. peanut butter
1 1/4 c. Rice Krispies cereal
1 c. Spanish peanuts
1 c. miniature marshmallows

Preparation

Melt chocolate with peanut butter in a microwave or in a saucepan over a low heat, stirring frequently.
Do not allow mixture to boil.
Let cool slightly, then stir in cereal and peanuts.
Fold in marshmallows.
Drop mixture by teaspoonfuls onto waxed paper.
Allow to cool at room temperature for at least 20 to 30 minutes before serving.
These will keep for up to 2 weeks in the refrigerator.