Contributed By: Lynn Tiilikka-Setter
This recipe can be doubled easily!
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!