|
White
Chocolate Haystacks: Line a baking sheet with parchment paper.
Melt the white chocolate in a
stainless steel bowl placed over a saucepan of simmering water, stirring until smooth
and creamy. (Watch carefully as white chocolate burns easily.)
Remove from heat and
add the nuts and pretzels, stirring until well coated. Spoon the mixture onto the prepared baking sheet. (If
you find that the white
chocolate mixture is too runny to form into haystacks, place in the
refrigerator for about 10 minutes.)
Store the haystacks in
an airtight container. They can be refrigerated for several weeks.
|
