Monday, December 22, 2014

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 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! 

Wonderful sweet-salt treat! 

Store in airtight container. 

Makes 3-4 dozen haystacks!

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