Texas Tumbleweeds - cooking recipe

Ingredients

8 blocks almond bark white chocolate (out of 24 oz. pkg.)
1 (6 oz.) bag peanut butter chips
2 1/2 c. unsalted dry roasted peanuts
2 small cans potato sticks (shoestring potatoes)

Preparation

Melt almond bark and peanut butter chips in glass container in microwave until melted (1 minute on High, stir, then another minute and stir until melted).
Stir in peanuts and shoestring potatoes.
Drop by teaspoon on cookie shet.
Refrigerate until set.
These can be frozen until ready to use.