12 oz. white chocolate wafers
1 1/2 c. Spanish peanuts with skins on
1 1/2 c. thin pretzels broken into 1 inch pieces

Line a cookie sheet with wax paper. In a double boiler, melt chocolate, stirring until smooth and creamy. Remove from heat and stir in peanuts and pretzels. Drop by teaspoon onto lined cookie sheet. Allow to cool to room temperature. Remove from wax paper. Makes about 36 cookies.