- 2 cups gluten-free small pretzels, broken into 1-inch pieces
- 1 cup salted dry-roasted peanuts
- 8 ounces white chocolate either morsels, baking discs or chopped white chocolate bars
- 1/2 cup mini M&M candies
Line baking sheet with parchment paper.
Combine pretzels and peanuts in medium bowl.
In microwave, melt white chocolate in glass bowl at 50% power (if you can find the setting; if not watch it carefully; it scorches).
Stir in melted white chocolate into bowl with pretzels and peanuts with rubber spatula.
Spoon tablespoonfuls onto prepared baking sheet. Sprinkle 4 or 5 M&Ms over each cluster.
Refrigerate until chocolate hardens, about 15 minutes, and serve.
Once hardened, clusters can be stored in airtight container at room temperature for up to 2 days.