• 1 loaf white bread
• 1/2 cup chopped roasted peanuts
• 1 12-oz. jar creamy peanut butter
• 1/2 cup oil
• 1 package chocolate candy coating

Freeze loaf of bread overnight. Remove crusts and save. Cut each slice of bread into four or five finger size pieces. Place fingers and crusts on a cookie sheet and bake at 225^oF for 30 minutes. Crush crust to make crumbs (a food processor is helpful). Mix bread crumbs and chopped peanuts in a paper or plastic storage bag.

Mix oil and peanut butter. Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut butter mixture and them put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake in a 350^oF oven for 10 minutes. Melt candy coating following package directions. Dip fingers and place on waxed paper. Sprinkle with remaining crumb mixture.