Spears Peanut Clusters - cooking recipe

Ingredients

1 pkg. white almond bark
1 (12 oz.) pkg. milk chocolate chips
2 cans salted, roasted Spanish peanuts

Preparation

Melt chips and almond bark in a double boiler.
When melted and blended thoroughly, add peanuts gradually, stirring together. Drop from a tablespoon on waxed paper, or into individual petit four cups.
Cool and store covered in refrigerator.