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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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