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Mix popcorn, rice krispies and marshamallows in a large paper bag. Melt almond bark and peanut butter in microwave or over stove separately. (Stirring in between each minute interval until melted.) Pour over popcorn mixture in bag and shake well. Pour onto wax paper covered cookie sheet and refrigerate for 30 minutes to harden. Mxing in a large pan or bowl works also.
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