Chocolaty Peanut Butter Haystacks Food

PEANUT BUTTER HAYSTACKS

Steps:

• Place morsels and peanut butter in large microwave-safe container. Heat in microwave on HIGH 1 minute or until almost melted, stirring after 45 seconds. Then stir until smooth.
• Add chow mein noodles and marshmallows. Stir until well coated.
• Drop mixture by spoonfuls onto waxed paper-lined plate. Cool in freezer 10 minutes or until firm. Store leftovers in refrigerator.

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.

CHOCOLATY PEANUT BUTTER HAYSTACKS

Steps:

• Place the chocolate chips into a microwave-safe bowl and cook on High for 30 seconds; stir and repeat several times, just until the chips are melted. Add peanut butter, cook for 20 more seconds to warm the peanut butter, and mix thoroughly. Mix in the toffee bits and chow mein noodles; stir to coat the ingredients with the chocolate mixture.
• Line a baking sheet with parchment or waxed paper; drop the mixture onto the lined sheets by the tablespoon. Refrigerate until set.

DARK CHOCOLATE COCONUT HAYSTACKS

Steps:

• Line a tray or a baking sheet with wax paper.
• Place the chocolate in a medium microwave-safe bowl. Microwave in 30-second session, stirring after each session, until the chocolate is melted.
• If using, stir the sweetener into the melted chocolate until fully dissolved. Then mix in the coconut oil.
• Stir the coconut into the chocolate, mixing until the coconut is completely coated.
• Using a 1.5-tablespoon cookie scoop, drop six mounds of the mixture into the wax-paper-lined tray. Gently flatten them with a small rubber spatula.
• Refrigerate the candies for 30 minutes, until the chocolate is set. If you refrigerate for longer than 30 minutes, remove them from the fridge at least 10 minutes before serving.

PEANUT BUTTER HAYSTACKS

Steps:

• Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
• Stir peanuts and noodles gently into the melted peanut butter mixture.
• Drop dough by forkfuls onto waxed paper. Cool until set.

CHOCOLATE-PEANUT BUTTER PRETZEL HAYSTACKS

Steps:

• Microwave chocolate and peanut butter in medium microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 1-1/2 min. Stir until chocolate is completely melted and mixture is well blended.
• Add remaining ingredients; mix well.
• Drop tablespoonfuls of chocolate mixture into 30 mounds on waxed paper-covered baking sheet. Refrigerate 1 hour or until firm.

NO BAKE COOKIE RECIPE: CHOCOLATE PEANUT BUTTER PRETZEL HAYSTACKS

Steps:

• To make the no-bake cookies, combine chocolate chips, peanut butter chips, butter and peanut butter in a microwave-safe bowl. Microwave for 1-2 minutes, stopping every 30 seconds to stir. Once melted and a smooth consistency, fold in the peanuts, pretzels, and marshmallows. On a parchment paper lined baking sheet, drop round tablespoons of the cookie mixture to make small mounds. In a small bowl, prepare to make the peanut butter drizzle by microwaving the peanut butter and peanut butter chips for about 1 minute, stirring every 30 seconds. Using a tablespoon, drizzle the mixture on the cookies. Pop them into a refrigerator to chill for at least 30 minutes prior to serving. Store in an airtight container.

CHOCOLATE HAYSTACKS

Steps:

• Melt chocolate and butterscotch chips and peanut butter in the microwave or in a double boiler. Stir in pecans, if desired, and potato sticks. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.

CHOCOLATE PEANUT BUTTER HAYSTACKS

Steps:

• In a microwave-safe bowl, combine the candy bar and peanut butter. Microwave at 50% power for 1 minute; stir. Microwave at 50% power 10-15 seconds longer or until candy is melted; stir until smooth. Stir in cereal until evenly coated. Drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about 20 minutes.

PEANUT BUTTER AND BUTTERSCOTCH HAYSTACKS

Steps:

• Line cookie sheets with parchment or wax paper.
• Put the morsels into a double boiler and heat over medium hot but not boiling water. When the morsels begin to melt; stir them occasionally until completely melted and smooth. Turn the heat to low and stir in the peanut butter until well blended.
• Combine the chow mein noodles and peanuts in a large bowl and pour the butterscotch/peanut butter mixture over them and stir until all the ingredients are well coated.
• Drop by rounded tablespoonfuls onto the lined cookie sheet. Refrigerate until set. Can be stored at room temp during the winter; during the summer might require refrigeration.

DIFFERENT CHOCOLATE HAYSTACKS

Steps:

• Melt chocolate chips, butterscotch chips and peanut butter in saucepan.
• Stir in pecans and potato sticks.
• Drop from a teaspoon onto waxed paper.
• Let cool.
• Store in covered container.

PEANUT BUTTER HAYSTACKS RECIPE - (4.5/5)

Steps:

• Place morsels and peanut butter in large microwave-safe container. Heat in microwave on HIGH 1 minute or until almost melted, stirring after 45 seconds. Then stir until smooth. Add chow mein noodles and marshmallows. Stir until well coated. Drop mixture by spoonful onto waxed paper-lined plate. Cool in freezer 10 minutes or until firm. Store leftovers in refrigerator. Nutritional Information: 12 servings (1 haystack each) Calories 97; Total Fat 6 g (Saturated Fat 2 g); Cholesterol 0 mg; Sodium 60 mg; Carbohydrate 10 g; (Dietary Fiber 0 g, Sugars 7 g); Protein 2 g; Percent Daily Values*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 1% * Percent Daily Values are based on a 2,000 calorie diet.

CHOCOLATE PEANUT BUTTER NO-BAKE HAYSTACKS

Steps:

• 1. Measure noodles into large mixing bowl and set aside In 4 qt dish, microwave at 50% power melt chips & peanut butter [3-5] minutes
• 2. Stir and add to chow mein noodles. Drop onto wax paper and put in refrigerator for a fast set or you can leave on the counter until set.
• 3. For a yummy almond joy flavor you can substitute the peanut butter for almond butter and add 1/2 cup of shredded coconut. You can also use any flavor of chips instead of semi-sweet chips...Butterscotch, mint, white chocolate, peanut butter etc

PEANUT BUTTER HAYSTACKS

Steps:

• Place wax paper on a baking sheet or on the counter and set aside.
• Place chow mein noodles in medium-sized mixing bowl and set aside.
• In a large microwave-safe bowl add the butterscotch chips and peanut butter. Microwave for 1 minute at 50% power and stir. Put back in microwave in 30-second intervals, stirring in between each interval, until chips are melted. If the chips don't completely melt (some butterscotch brands don't completely melt) that's ok. You won't even notice in the end result.
• Add salt and vanilla and stir to combine.
• Pour butterscotch mixture over the noodles and toss until all the noodles are completely coated.
• Using two tablespoons or a cookie scoop, drop spoonfuls of the mixture onto the wax paper and let cool.
• Store in refrigerator.

CHOCOLATE PEANUT BUTTER HAYSTACKS

Steps:

• In a medium saucepan melt chocolate chips and peanut butter
• chips over medium heat stirring constantly with a rubber spatula until
• fully melted
• Add Chow Mien Noodles and peanuts to pan and stir until completely
• combined
• Scoop mixture into small stacks onto wax paper using a regular table
• spoon or soup spoon
• Let sit for three hours or until the candies harden