1 package of vanilla-flavored almond bark
3/4 cup nuts (I used peanuts)
1/2 cup coconut
2 cups rice krispies cereal
Start by placing the coconut and chopped nuts in a baking dish. Brown the mixture in the oven for about 10 minutes at 350 degrees.
Meanwhile, chop the almond bark into pieces. Place it in a saucepan and stir over med-high heat until just melted.
Remove from heat and add half of the toasted coconut/nut mixture and the rice krispies.
Line a large cookie sheet with parchment paper. Spread the mixture on the parchment paper. Top with the remaining coconut/nut mixture. Lightly press into the chocolate.
Place in the refrigerator or freezer to set. (Only takes 20-30 minutes.)
Break into pieces with your hand.