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White Chocolate Haystacks


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


Notes

This is a T&T and the kids love to help too~

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