Chocolate Candy W Chow Mein Drops Ez Style Food

CHOCOLATE HAYSTACKS RECIPE

Steps:

• Line two baking sheets with parchment paper.
• Melt chocolate per the directions on the package.
• Add chow mein noodles and nuts to the melted chocolate and carefully combine until they are coating well.
• Scoop about a tablespoon full of the mixture and drop onto the parchment paper.
• Allow to cool. I place mine in the refrigerator for about 20 minutes. (the freezer would work too for about 10 minutes)
• Sprinkle with sea salt, if desired.
• Store in an airtight container.
• ENJOY!!

CHOCOLATE CHOW MEIN NOODLE COOKIES

Steps:

• Line a baking sheet with parchment or wax paper.
• Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth, about 4 minutes.
• Combine the noodles, almonds, mango, cayenne pepper if using and melted chocolate in a large bowl. Stir until all the ingredients are coated with chocolate. Scoop the mixture onto the prepared baking sheet using a 1/4-cup ice cream scoop and allow the cookies to harden at room temperature, about 2 hours. Store the cookies in an airtight container at room temperature.
• Cook's Note: Use scissors to cut the dried mango into pieces.

HAYSTACKS CANDY

Steps:

• Gather the ingredients.
• Lay a sheet of waxed paper or parchment paper on the countertop.
• Put the butterscotch chips in a medium microwave-safe bowl or container. Microwave at 50% power for about 3 to 5 minutes, or just until the butterscotch chips are melted.
• In a large bowl, mix the peanut butter, peanuts, melted butterscotch chips, and chow mein noodles, stirring gently to coat the noodles thoroughly.
• Drop teaspoons of the mixture onto the parchment paper. Let them stand at room temperature until set.
• Transfer candies to a container, separated by sheets of waxed paper.
• Cover and store in the refrigerator. Enjoy!

CHOCOLATE CANDY W CHOW MEIN DROPS EZ STYLE

Steps:

• 1. Set up TWO Bowls.( microwavable) Pour the chocolate morsels into one, Pour the Butterscotch morsels into another. put 1 tablespoon of butter in EACH OF THOSE BOWLS. Microwave each at medium setting, till morsels melt and look glossy. It varies but watch it . Its about 2-3 minutes.. Take thebowls out and stir.. Add Vanilla. Then if they still arent melted completely. Put back in for another minute till they are. Chocolate is VERY HOT.. Stir with a metal utensil until glossy. Lay out Two cookie sheets covered with parchment paper or wax paper. Take 1 cup of each of your nuts of your choosing and chinese noodles. Put in a plastic baggie and shake it up well. Take about 1 Tsp
• 2. Take the Nuts mixture. She also at times added dried raisins or cranberries to that mixture. Take one Tablespoon full of nuts. Put in a third bowl to mix indivdual portions. Pour about a tablespoon of chocolate over the nuts and mix. Pick up with the spoon and drop on the waxed paper Cookie sheet. you will make rows of about 12 lines vertically and about 6 across. Do the same with the butterscotch morsels. pour over a tablespoon of nuts or fruit .. and then plop onto the wax paper. IF you need to remicrowave the chocolate do it for about 30 seconds and mix. . Make your lines of chocolate on one sheet and butterscotch candy on the other. ITs fun to do with kids .Make sure they use a spoon and warn them the chocolate is hot. They can drop on the cookie sheets. You can added choppednuts to the top of not. They look like messy little blobs. But once they are chilled in the fridge around 40 minutes, you can use a spatula and arrange them on a plate. I layer a square Plastic container and make layers . Keep them chilled in fridge or freezer in between uses. Serve and let stand to room temp . Theyre really good and you can be creative with what you use. The Chinese noodles make it very crunchy. People love them. I suppose designer chocolate could spice it up too.
• 3. Serves about Three dozen depending on size of blobs.

SOFT & CHEWY CHOCOLATE DROPS

Steps:

• Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
• Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks. Cool completely.
• Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is firm.

EASY CHOCOLATE PEANUT BUTTER CHOW MEIN CLUSTERS (NO-BAKE)

Steps:

• In the microwave melt the chocolate and peanut butter chips, stir until smooth.
• Add in the chow mein noodles and peanuts; mix until coated.
• Drop by rounded tablespoonfuls onto a baking sheet that has been lined with waxed paper.
• Refrigerate until set (about 2-3 hours).
• **NOTE* these will easily pick up refrigerator odors if stored in the fridge so place in a tightly covered container.

CHOW CLUSTERS

Steps:

• In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
• Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)

EASY CHOW MEIN NOODLE CANDY

Steps:

• 1. Slowly melt chips. Remove from heat and add noodles and pecans. Mix until well coated. Drop by teaspoon onto wax paper. Cool and enjoy.
• 2. Note: Experiment with different flavor chips.