- 12 ounces white chocolate squares, blocks, or chips
- 1/2 cup salted Spanish peanuts with skins
- 1 1/2 cups thin pretzel sticks, broken into 1 1/2-inch pieces
- Chop any large chunks of white chocolate into small pieces.
- Melt chocolate in the top of a double boiler or in a medium-size bowl in the microwave at 50 percent power until it is smooth and creamy. Stir in peanuts and pretzels until well coated.
- Spoon by rounded teaspoonfuls onto a baking sheet lined with wax or parchment paper. Cool to room temperature or refrigerate until firm. Cookies may be refrigerated for several months.