Crunchy Peanut Bark Recipe
- 2 pounds white candy coating, coarsely chopped
- 1 cup peanut butter
- 3 cups crisp rice cereal
- 2 cups dry roasted peanuts
- 2 cups miniature marshmallows
- 1. In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set. Yield: 10 dozen.
Editor's Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
2 each: 144 calories, 9g fat (5g saturated fat), 0 cholesterol, 72mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 2g protein.
Reviews for Crunchy Peanut Bark
"We had the youth of our church over and thwy loved this bark!! It is sooooo good!!"
"I am the submitter of this recipe and here's a little tidbit about it. I've been making it for years and I am also a die hard fan of The Oak Ridge Boys........I've been making this candy and taking to them for probably the last 15 years THEY ALL LOVE IT AND ALL THEIR WIVES HAVE THE RECIPE TOO!!! I make a big pan for the Oak's bus and a pan for the band's bus usually around Christmas time and also throughout the year as I go to shows. I will be seeing them next month and plan to make up two batches of it for them : ) And, I am noticing there is a misprint, you need to heat it at 50% power in the microwave, the almond bark does burn if you heat it too long or too hot."
"New Christmas treat! Love these......did mine on the stove since I don't have a microwave (takes up too much counter space when I hardly ever use it.). These came out beautifully!!"
"I make these for Christmas every year. They are so good!"
"These are fantastic! I made these for the first time last year and everyone loved them including myself. I will definately be making them again this Christmas."
"this recipe was and is a HUGE hit with everyone that tries it. I found the recipe a couple of years ago and get many requests for it no matter what time of year."