Peanut Clusters - cooking recipe

Ingredients

1 lb. white almond or vanilla bark
1 - 12 oz. bag chocolate chips
1 lb. salted spanish peanuts

Preparation

Melt bark and chips in a roaster in a 250 degree oven.
Stir occasionally.
When melted, remove from oven and stir in spanish peanuts.
Drop by tsp. on wax paper.
Chill.
Sack up in plastic bags.
Keep in refrigerator.