White Chocolate Haystacks - cooking recipe

Ingredients

12 oz. white chocolate, chopped
1 1/2 c. Spanish peanuts with skins
1 1/2 c. thin pretzel sticks, broken into 1 1/2-inch pieces

Preparation

Line baking sheet with waxed paper.
Melt the chocolate in top of double boiler over simmering water, stirring until smooth and creamy.
Add the nuts and pretzels, stirring until well coated with chocolate.
Remove the pan from heat.
Spoon the mixture by rounded teaspoonfuls onto the prepared baking sheet.
Cool to room temperature or refrigerate.
Makes 32.
The cookies may be refrigerated indefinitely.