Christmas Haystacks Candy Food

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.

CHOCOLATE BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

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!

WHITE CHOCOLATE HAYSTACKS

Steps:

• Line cookie sheets with waxed paper or cooking parchment paper. Spray with cooking spray. Spray large bowl with cooking spray; mix noodles and peanuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in white vanilla baking chips and frosting. Continue to microwave uncovered on High 30 seconds; stir until well blended.
• Pour hot marshmallow mixture over noodles and peanuts; stir until well coated. To form each cookie, drop mixture by rounded tablespoonfuls onto waxed paper. Immediately top with sprinkles. Repeat with remaining noodle mixture and sprinkles. If mixture is hard to scoop, reheat in microwave uncovered on High 15 to 30 seconds.
• Cool completely, at least 1 hour. Store in airtight container at room temperature.

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.

CHRISTMAS HAYSTACKS

Steps:

• Line a cookie sheet with wax paper.
• In a double broiler over low heat, or in the microwave, melt the chips until smooth.
• Remove from the heat, and stir in the almonds and the red and green cherries.
• Drop by tablespoons onto the prepared cookie sheet.
• Sprinkle with the coconut.
• Refrigerate until firm.
• Store in an airtight container.