I think we all Love White Chocolate dipped pretzels. Here is a recipe that Paula Deen showed today. It was much quicker than dipping individual pretzels, and the salted nuts would also be very good. You could add a variety of things to this, (mini m&m’s, dried fruit) if you don’t care for the nuts.
18 (1-ounce) squares white chocolate
*You could also use white Chocolate Chips
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts or cashews


Line a rimmed cookie sheet with parchment or waxed paper. Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula. Spoon onto the greased cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed. Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.