|
|
|
1/2 lb. white molding chocolate 1 c. broken pretzel sticks 1 c. Spanish peanuts In a large mixing bowl, melt white chocolate. Stir until smooth. Add pretzel sticks and coat them well with chocolate. Add peanuts and coat well. Spread on cookie sheet covered with waxed paper. Refrigerate to cool. Break into pieces. May freeze for 6 weeks. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |