"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tricia's Birthday Cookies, by Newell Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (24 oz.) bar almond bark 1 c. peanut butter 5 c. rice krispies 2 c. miniature marshmallows 1 c. roasted peanuts
Melt bark in a large, heavy pan over low heat. Add peanut butter while bark is melting. Add other ingredients all at once and blend with bark mixture. Crop by spoonfuls on wax paper. Let set until cool.
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