Church House Collection

Put the almond bark in a glass jar.  Melt the almond bark in the jar in a microwave oven.  Stir in one heaping tablespoon of peanut butter for each cup of melted almond bark.  Dip one end of the pretzel rod in the almond bark mixture.  Let the excess drip back into the jar.  (Tilt the jar to one side to cover more of the pretzel.) Leave one end uncoated to make it less messy to eat. Drop sprinkles onto the coated pretzel rods.  Place on wax paper to cool.  Cover with plastic wrap and tie with a ribbon.

To use up any left over almond bark, drop a teaspoon of the mixture into a cupcake holder.  Place three peanut butter filled pretzel squares on top.  Spoon more almond bark over these and add two more pretzel squares.  Top with more almond bark.  Let set.