In a medium-size saucepan over low heat, melt the almond bark until smooth.

In a large mixing bowl, combine the crisp rice cereal, crunchy peanut butter, miniature marshmallows, and dry roasted peanuts.

Pour the hot melted almond bark over the mixture in the bowl and stir until everything is evenly coated.

Drop teaspoonfuls of the mixture onto wax paper-lined cookie sheets to form cookies.

Allow the cookies to cool and harden at room temperature for about 2 hours.

Once cooled and hardened, store the cookies in an airtight container at room temperature until ready to serve.

Enjoy these delightful peanut crunch holiday cookies, perfect for sharing with loved ones during the festive season!