HAYSTACKS
I have made these cookies for my family for about 30 years now. My son (who is now 36 years old) gets so excited when I make these; he always enjoys them with a tall glass of milk. I find that I have to be careful when melting the butterscotch because it seems to scorch easily, so take care - this is an essential ingredient! Also, these are best enjoyed in the winter because they seem to melt and not taste as great in the warmer weather.
Provided by Food Network
Categories dessert
Time 40m
Yield 30
Number Of Ingredients 4
Steps:
- Melt the butterscotch chips in a double boiler over simmering water.
- In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.
WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
Steps:
- Line a rimmed baking sheet with parchment.
- Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
- Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
- Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.
CRANBERRY HAYSTACKS
This is a wonderful addition to any Christmas cookie plate. I love cranberries and white chocolate so I mixed these up using a friends recipe for the more traditional haystack recipe with regular chocolate.
Provided by Dawn Louise
Categories Drop Cookies
Time 10m
Yield 24 cookies
Number Of Ingredients 3
Steps:
- Toast coconut until lightly browned in a 350 degree oven.
- Melt chips in microwave for 1 minute.
- Stir, and continue melting and stirring until chips are thoroughly melted and smooth.
- Stir in cranberries and coconut until well dispersed.
- Drop by tablespoonfuls onto wax paper.
- Let cool and store in refrigerator.
Nutrition Facts : Calories 125, Fat 9.1, SaturatedFat 6.8, Cholesterol 2, Sodium 15.4, Carbohydrate 10.6, Fiber 1.3, Sugar 9.1, Protein 1.3
COCONUT HAYSTACKS
Make and share this Coconut Haystacks recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
- Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.
- Shape into cones about 1 1/2 inches high.
- Place on waxed paper to cool.
Nutrition Facts : Calories 132.7, Fat 8.9, SaturatedFat 7.4, Cholesterol 6.1, Sodium 25.3, Carbohydrate 13.6, Fiber 1.7, Sugar 8.7, Protein 1.3
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