Haystacks - cooking recipe

Ingredients

12 oz. chopped semi-sweet white chocolate or chocolate chips
1 1/2 c. salted 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 chocolate in top of double boiler, stirring until smooth.
Add nuts and pretzels, stirring until coated.
Remove pan from heat and spoon by rounded teaspoonful onto baking sheet.
Cool to room temperature and refrigerate.
Makes 35 to 40.