Wednesday, October 23, 2013
1 (12 oz) pkg white chocolate chips
36 pretzel sticks
72 mini marshmallows (about 1 cup)
Line a rimmed baking sheet with parchment paper or wax paper.
Place chips in double boiler and melt, stirring frequently.
Stick marshmallows onto both ends of pretzels, with marshmallow flat sides parallel to pretzel.
Dip each pretzel in chocolate and lift out with fork, letting excess drip off.
Lay on baking sheet and refrigerate for 30 minutes to harden chocolate.
Store in airtight container in cool place or refrigerator.