Ingredients: 

• 12oz bag of white chocolate
• 3 cups skinny pretzel sticks, broken into small pieces but not crushed
• 1 1/2 cup of redskin spanish peanuts
• 1 cup of smooth peanut butter

How to make it: Line a rimmed cookie sheet with parchment paper. Melt the chocolate and peanut butter on the stove until smooth, or melt in the microwave in a glass dish.

Once melted, stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.

Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.

Allow the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in plastic containers lined with waxed paper.