Chex "Cookies" - cooking recipe

Ingredients

5 cups Rice Chex
1 package white almond bark
1/2 cup peanut butter
1 cup peanuts, salted
1 cup colored miniature marshmallows

Preparation

Melt the peanut butter and almond bark in a large saucepan.
When melted, remove from heat and add Chex and peanuts, stir until coated.
Add marshmallows, gently stir until coated.
Spoon onto wax paper to make clusters.
The trick is to get the cookies onto the paper before the marshmallows start to melt.
Let sit for 3-4 hours to set.