White Chocolate Haystacks
12-oz White Chocolate, Coarsley chopped
1/2 cup Salted Spanish Peanuts
1-1/2 cups of thin Pretzel sticks, broken into small pieces
Melt the white chocolate then add the peanuts and pretzels. Stir to coat everything well.
Line a baking sheet with some parchamnet paper.
Spoon by the tablespoonfuls onto the parchament paper.
If mixture is a little soft allow to harden slightly.
Place in an airtight container and place in the fridge. Will keep for several weeks.( Don't think so)
I used chopped almonds as well and it worked fine.
White chocolate melts faster and can burn easier than the dark so keep an eye on it while melting it.
I used the microwave.~Janie
Pairs Well With
This is a T&T and the kids love to help too~