WHITE CHOCOLATE HAYSTACKS

METHOD Melt/stir smooth/creamy in st/steel bowl over simmering water,
12 oz (340g) coarse-chp good quality white chocolate (burns easily.) Offheat
add 1/2 c (75g) roasted peanuts, 1 1/2 c thin pretzel sticks broken into 1 1/2"
pieces, stir well/coat.
FINAL Spoon onto parchmented sheetpan. (If too runny, refrigerate 10 min).
NOTE: Store airtight; refrigerates several weeks.
Those look good but peanuts are a no-no. I normally make my toffee which I have posted here before. It’s fun going through those old recipe cards.