Ingredients

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

Cooking Instructions

Melt chocolate on medium for 5 to 6 minutes, stirring twice. Blend well; add peanuts and pretzels. Stir coating well. Spread in a lightly greased jelly roll pan. Refrigerate at least 20 minutes. Lift with a pancake turner and break into serving pieces.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)