Chocolate Hay Stacks Food

NO BAKE CHOCOLATE HAYSTACK COOKIES

Steps:

• In a medium saucepan, combine sugar, milk, butter, cocoa (I tend to go a little heavy on the cocoa) and salt.
• Heat to boiling, stirring frequently.
• When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
• Remove pan from heat and mix in vanilla, oats and coconut.
• Drop by spoonfuls onto wax paper.
• Work quickly!
• Let cool.
• Alternate/optional additions, add any one with coconut: 1/2-3/4 cup mini marshmallows or 1/2 cup walnuts.

CHOCOLATE HAYSTACKS

Steps:

• Using a double boiler melt chips with oil over low heat until just melted and combined.
• Mix in noodles and nuts until coated. Drop by large spoonfuls onto wax paper.
• Allow to set until hardened.

EASY CHOCOLATE HAYSTACKS

Steps:

• Line a baking sheet with waxed paper.
• Stir oats, chocolate chips, coconut, and almonds together in a large bowl.
• Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.

HOLIDAY HAYSTACKS

Steps:

• Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
• Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
• When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
• Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.

CHOCOLATE ALMOND HAY STACKS

Steps:

• Preheat oven to 180°C.
• Place almond slivers on your work surface and cover with a damp towel.
• Allow almonds to absorb moisture for a few minutes.
• Prepare a baking sheet with bakers parchment paper (or aluminum foil).
• In a mixing bowl, combine the almonds and the powdered sugar.
• Mix well.
• Spread mixture onto prepared baking sheet.
• Bake for 10 to 15 minutes, until golden brown.
• Remove from oven and allow to cool.
• Melt chocolate in a double boiler (or place a metal pot into a larger pot of hot water).
• Heat chocolate to a temperature of 37°C, then allow it to cool to 32°C.
• Mix the almond mixture into the chocolate.
• With a teaspoon, make about 55 portions and place on a cold, parchment paper lined, baking sheet.
• Allow almond mixture to cool.

CHOCOLATE HAY STACKS

Steps:

• Mix margarine (or butter) with the sugar, milk, cocoa, and vanilla extract in a sauce pan.
• Bring to a boil for 30 seconds.
• Take off of heat and mix the oats in well.
• Drop in lumps using a tablespoon on cookie sheet and cool in fridge.

CHOCOLATE HAYSTACKS

Steps:

• Microwave chocolate and butterscotch chips in medium microwaveable bowl on HIGH 2 to 3 min. or until almost melted, stirring after 1-1/2 min. Stir until completely melted.
• Add remaining ingredients; stir until evenly coated.
• Drop tablespoonfuls of chocolate mixture onto waxed paper-covered baking sheet. Refrigerate 1 hour or until firm.

FIBER ONE CHOCOLATE HAYSTACKS

Steps:

• Melt 1 bag of good semi-sweet chocolate chips in microwave in a large bowl on high for about 2 minutes or until melted (stirring occasionally).
• Once melted, mix in 1 sleeve of Fiber One cereal (8.1 oz). Once well blended, use a tablespoon to scoop out rounded cookies onto a cookie sheet lined with wax paper. Refrigerate until set (about 1/2 hour). Can freeze portions until ready to eat.