Ingredients
1 1/2 pounds white almond bark (one full package)
1/4 cup peanut butter
1 cup salted peanuts, walnuts, or pecans (chopped if desired)
3 cups Rice Krispies cereal
Method
Place the white almond bark in a heatproof bowl and melt it gently, either in the microwave in 20–30 second bursts stirring between intervals, or in a double boiler over simmering water until smooth. Stir in the peanut butter until fully combined and glossy.
Fold the nuts and Rice Krispies into the melted mixture, mixing just until everything is evenly coated. Be careful not to crush the cereal as you stir.
Lightly grease a 9×13-inch baking pan with a small amount of margarine or line it with parchment paper. Transfer the mixture to the prepared pan and press it down evenly with a spatula or the back of a spoon.
Allow the mixture to cool at room temperature until firm, or speed the process by refrigerating for 20–30 minutes. Once set, cut into bars or squares and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator for longer freshness.