Chocolate Peanut Clusters

This recipe is from Joan Gallagher-Bolos. Her daughter Kira made a yummy batch of these peanut clusters for us, and I’m so thankful that Joan shared the recipe. This is an easy but super versatile recipe that tastes good regardless of how you customize it. Feel free to make substitutes from what you have in your pantry. I also like to substitute some semi-sweet chocolate in place of some of the almond bark to make a less sweet version.

1 package of almond bark, broken up

2 cups of salted, dry-roasted peanuts

2 cups of rice crispies

2 cups of hand-broken pretzels (bite-size)

3-6 heaping tablespoons creamy peanut butter

1 cup dark chocolate chips

Place all ingredients in a large glass baking pan (15”x9” or so). Place in 250˚ oven and allow chocolate to melt, about 20 minutes. Stir until everything is coated with chocolate and drop heaping tablespoons onto wax paper to cool.