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White
Chocolate Haystacks: Line a baking sheet with parchment paper or wax paper.
Melt the white chocolate in a
stainless steel (heatproof) bowl placed over a saucepan of barely simmering water. (Watch carefully as white chocolate burns easily.)
Remove from heat and add the nuts and pretzels, stirring until well coated. Refrigerate
for about 5 to 10 minutes just until firm enough to form into haystacks. Then spoon the mixture onto the prepared baking sheet,
shaping into haystacks. Refrigerate until firm.
Store the haystacks in
an airtight container. They can be refrigerated for several weeks.
Makes about 20.
Scan for Demonstration Video
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