White Chocolate Haystacks
Source of Recipe
joyofbaking.com
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
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