Different Chocolate Haystacks 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.

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 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!!

NO BAKE CHOCOLATE HAYSTACK COOKIES

Steps:

• In a saucepan over medium heat, combine sugar, cocoa, milk, butter and salt. Heat to low boil, stirring often. When a low boil is reached, cook for 3 minutes, stirring constantly.
• Remove pan from heat and quickly mix in vanilla, oats and coconut until incorporated.
• Drop by tablespoonfuls onto parchment-lined cookie sheet (you will need to press a bit to hold each mound together). Let cool until set, about 5 minutes.

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.

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.

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.

HAYSTACKS

Steps:

• Line two large baking sheets with parchment paper.
• To a large bowl, add peanuts, chow mein noodles, and potato chips.
• In a separate, microwave-safe bowl, melt the almond bark according to package directions.
• Pour the melted almond bark into the bowl with the peanuts, chow mein noodles, and chips. Stir together. (The chips should crush naturally.) Mix until all ingredients are fully coated.
• Use a spoon to drop dollops of the mixture onto the parchment-lined baking sheets. (If the mixture has hardened before you are able to spoon it all onto the baking sheets, simply pop the mixture into the microwave for 15-20 seconds, or until the bark has melted again.)
• Top with sprinkles (optional).
• Set aside until the almond bark has firmed (10-15 minutes).

COCONUT HAYSTACKS

Steps:

• Preheat oven to 400ºF.
• Toast coconut in the oven for 3-4 minutes until lightly browned, watching closely so it doesn't burn. Remove pan from oven and allow to cool.
• Heat chocolate in microwave until smooth and melted. Add shredded coconut and continue stirring until fully incorporated.
• Using a small cookie scoop (or two spoons), scoop mixture out onto a parchment-lined baking sheet. Refrigerate until chocolate has set, about 20 minutes.