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1 lb. white chocolate
1 c. salted Spanish peanuts
3 c. stick pretzels

Melt chocolate on power Level 5 for 5 to 6 minutes,
stirring twice. Add peanuts and pretzels. Stir, coating well.
Spread in a lightly greased jellyroll pan. Refrigerate at
least 20 minutes. Lift with a pancake turner and break into
serving pieces.

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