7 ounces milk chocolate chips
1/2 pound almond bark
1 teaspoon vanilla
1 1/2 cups Rice Krispies
Melt the chocolate and bark in a double-boiler. Stir in the vanilla and Rice Krispies and mix well. Form the candies into small mounds and place on waxed paper to cool and set. Do not refrigerate. Keep sealed in a container for one week. Makes about 50 candies.
