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Chocolate Crunches

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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.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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