This recipe holds a tremendous amount of sentimental value for me. When I was in junior high, I regularly babysat for our neighbors across the street who had two little boys. The parents went to a number of holiday parties every winter, and Mrs. Rickert made the most delicious Christmas sweets! These cookies were by far my most favorite treat of hers. One day my mom told her how much I loved these cookies. From then on, she made sure to have some for me every time I would go over to her house to babysit! She was such a thoughtful woman. Thankfully she shared the recipe with my mom because we moved out of state a couple years later. Now I think of her, the boys, and all our fun babysitting memories every Christmas when I make these cookies!
Almond Bark Cookies
Yield: depends on how large or small you make them!
Ingredients
24 oz package white almond bark
1 cup creamy peanut butter
2 cups peanuts (I use lightly salted)
3 cups mini marshmallows
2 cups crisped rice cereal (I use
Erewhon Crispy Brown Rice)
Directions
1. Put almond bark in glass bowl and follow melting directions on package.
2. Add peanut butter. Stir until smooth.
3. Add peanuts, marshmallows, and cereal. Stir until evenly coated.
4. Drop by spoonfuls onto wax paper. Chill to set.
5. Store in refrigerator.
