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White Chocolate Haystacks:

12 ounces (340 grams) good quality white chocolate, coarsely chopped

1/2 cup (75 grams) roasted and salted peanuts

1 1/2 cups (90 grams) thin pretzel sticks, broken into 1 1/2 inch (4 cm) pieces

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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.


Just three ingredients are needed to make these no bake White Chocolate Haystacks; white chocolate, roasted and salted peanuts, and pretzels. This candy is so addictive, with its crunchy texture and the contrast of the sweet white chocolate with the saltiness of the peanuts and pretzels. Perfect for the holiday season as they are so easy to make, store really well, and they taste so good.

White Chocolate has always been the mysterious chocolate, treated differently because according to the FDA, officially it is not chocolate at all, it's "white confectionery coating". The one thing we must do is to choose our white chocolate carefully, making sure that the label states that it contains cocoa butter, sugar, milk solids, vanilla, and lecithin. White chocolate needs cocoa butter as this is what gives it that sweet yet mellow flavor with a wonderfully smooth and creamy texture. You can tell its white chocolate containing cocoa butter if it has a pale yellow to ivory color. As opposed to white chocolate containing vegetable fat which is pure white in color.

This candy is so easy to make. Just melt the white chocolate and then stir in the peanuts and pretzels. I do like to break the pretzels into bite size pieces. Once mixed together, refrigerate the mixture for about 5 to 10 minutes to firm it up so it is easier to form into mounds.