Double Chocolate Haystack Cookies
Line two baking sheets with parchment.
Roughly break pretzels into slightly smaller pieces in a large bowl.
Microwave chocolate chips in a large microwave-safe bowl on high until almost melted, about 1 to 2 minutes. Stir until chocolate is completely melted and mixture is smooth.
Add pretzels to melted chocolate. Stir until completely coated. Using two forks, make roughly 20 small piles on prepared sheets.
Melt white chocolate chips using the same method as milk chocolate chips in a small bowl. Scrape melted white chocolate into a small resealable zip-top bag. Snip off the corner and drizzle over the pretzel piles.
Refrigerate until chocolate is firm, about 15 to 20 minutes. Store pretzel piles in an airtight container at room temperature for up to one week.
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Last updated: February 9th, 2021
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