Roxy15 Posted December 19, 2019 Share Posted December 19, 2019 Christmas Crunch: 1-lb. White Almond Bark 1/2 Cup Peanut Butter 4 Cups-(More, If Needed)-Broken Pretzel Pieces 1/2 Cup Heath Toffee Pieces Kosher Salt Melt almond park in double boiler; stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt-(use a spatula to smooth out)-put in fridge to harden for 15 to 20 minutes. Break into pieces and store in a container. Quote Link to comment
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