CHRISTMAS CRUNCH

CHRISTMAS CRUNCH 1 lb white almond bark 1/2 cup peanut butter 4 cups (more if needed) broken pretzels pieces 1/2 cup Heath toffee pieces kosher salt melt almond bark in double boiler, stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out ... put in fridge to harden for 15 to20 minutes. Break into pieces and store in a container.