Serves: 5
Total Calories: 334
Yield: 36 pieces
Place almond bark in microwave dish and cook one minute on high. Stir and heat at 30 second intervals until melted, stirring at each interval. Stir in cereal and peanuts. Spread on wax paper on jellyroll pan or cookie sheet and allow to cool. Break into pieces and store in airtight container. May be dropped by teaspoon instead.
This Crazy Cocoa Krisps recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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