12 oz. white chocolate (chunk)
1 1/2 c. Spanish peanuts
1 1/2 c. thin pretzel sticks, broken 1/2" pieces

Melt chocolate over water in double boiler or microwave. Just make hot, do not boil; fold in peanuts and pretzels. Drop by rounded teaspoons on waxed papered cookie sheet. Cool to room temperature. Will keep indefinitely in air tight container in refrigerator.