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
  1. Melt the white chocolate then add the peanuts and pretzels. Stir to coat everything well.
  2. Line a baking sheet with some parchamnet paper.
  3. Spoon by the tablespoonfuls onto the parchament paper.
  4. If mixture is a little soft allow to harden slightly.
  5. Place in an airtight container and place in the fridge. Will keep for several weeks.( Don't think so)
  6. I used chopped almonds as well and it worked fine.
  7. White chocolate melts faster and can burn easier than the dark so keep an eye on it while melting it.
  8. I used the microwave.~Janie
This is a T&T and the kids love to help too~