Recipe - Chocolate Covered Pretzels

1 One fourth pound Gurleys Almond Bark; (20 oz)
3 cup Thin pretzels; broken
1 One half cup Spanish peanuts

In a heavy saucepan, over LOW heat, melt Almond Bark, stirring frequently.
Remove from heat. Stir in pretzels and peanuts. Spread in a thin layer on
baking sheet lined with waxed paper. Chill 30 minutes or until firm. Break
into pieces. Posted to EATL Digest by RollFamily RollFamily@AOL.COM on
Dec 21, 1997