White Chocolate Haystacks

Directions

1. 1
   Line baking sheet with waxed paper.
2. 2
   Melt the chocolate in top of double boiler over simmering water, stirring until smooth and creamy.
3. 3
   Add the nuts and pretzels, stirring until well coated with chocolate.
4. 4
   Remove the pan from heat.
5. 5
   Spoon the mixture by rounded teaspoonfuls onto the prepared baking sheet.
6. 6
   Cool to room temperature or refrigerate.
7. 7
   Makes 32.
8. 8
   The cookies may be refrigerated indefinitely.