White Chocolate Haystacks
  • 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
  1. Melt chocolate in 13 x 9 pan (or larger if doubling recipe) in oven at 250 degree oven until liquid.
  2. Stir in peanuts & pretzels to cover in chocolate.
  3. Spoon onto wax paper lined trays.
  4. Cool.
  5. Melt additional white chocolate or semi-sweet chocolate chips and drizzle over top of 'haystacks'.
  6. 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!
  7. Store in airtight container