Amy’s Louisiana Kitchen
- 2 – 24 ounce packages of chocolate almond bark
- 24 ounces of Semi-Sweet Chocolate Chips
- 4 pounds of Salted Cocktail Peanuts
Melt the almond bark and chocolate chips in a double boiler. Pour the peanuts into the melted chocolate and scoop out onto was paper. I used a 2 tablespoon scoop. Let them set and cool and pack in airtight containers.