12 oz. white chocolate
1 1/2 c. salted peanuts with skins
1 1/2 c. thin pretzel sticks, broken into 1 1/2" pieces

Line a baking sheet with waxed paper. Melt the chocolate in top of a double boiler over simmering water, stirring until smooth and creamy. Add nuts and pretzels, stirring until well coated. Remove pan from heat and spoon onto prepared baking sheet. Cool to room temperature or refrigerate.

Cookies may be refrigerated indefinitely.