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  • 1 1/4 lb. (20 oz.) White Chocolate, using chips, bark or blocks is OK!
  • 10 oz. red skin spanish peanuts, lightly salted works best.
  • 1/2 - 3/4 of a 10 oz. bag of pretzel sticks, broken into halves/thirds or use pretzel "O's


  • Melt chocolate in 13 x 9 pan (or larger if doubling recipe) in oven at 250 degree oven until liquid.
  • Stir in peanuts & pretzels to cover in chocolate.
  • Spoon onto wax paper lined trays.
  • Cool.
  • Melt additional white chocolate or semi-sweet chocolate chips and drizzle over top of 'haystacks'.
  • We like the white with the semi-sweet caps and then to make them a bit more festive, we use multi-colored sprinkles to finish the haystacks!
  • Store in airtight container

Categories: Christmas  Snack 
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