Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

White Chocolate Haystacks




Source of Recipe


Joy of Baking


List of Ingredients




12 ounces (340 grams) white chocolate, coarsely chopped (I prefer Lindt)

1/2 cup (75 grams) salted Spanish peanuts with skins

1 1/2 cups thin pretzel sticks, broken into 1 1/2 inch pieces

Recipe



Line a baking sheet with parchment paper. Set aside.
Melt the white chocolate in a stainless steel bowl over a saucepan of simmering water, stirring until smooth and creamy. (Watch carefully as white chocolate can burn easily.)
Remove from heat and add the nuts and pretzels, stirring until well coated. Spoon the mixture onto the prepared baking sheet. (I find that the white chocolate mixture is too runny to make the haystacks right away. Either refrigerate the chocolate for a few minutes (watch carefully as it sets quickly) to firm it up or else leave at room temperature until you can make into the cookies.) Cool to room temperature or refrigerate.
Store the haystacks in an airtight container. They can be refrigerated for several weeks.
Adapted from Season's Greetings by Marlene Sorosky