HAYSTACK COOKIES
Haystack cookies are a deliciously chewy no bake cookie with oatmeal and coconut. They're made from simple pantry ingredients, super easy, and loved by kids and adults alike.
Provided by Fiona Dowling
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- In a medium bowl stir together the oats and coconut.
- Add the butter, milk, cocoa and sugar to a medium saucepan over medium heat
- Whisk gently as everything melts together, then bring the mixture to a boil for 5 minutes while gently whisking.
- Pour the chocolate mixture into the bowl with the oats and coconut and stir together.
- Drop tablespoon sized spoonfuls onto a baking sheet lined with wax paper and place in the fridge for 30 minutes to harden.
HAYSTACK COOKIES
Easy, no-bake haystacks are the crunchy, salty, sweet sensation you've been waiting for! Shake up the flavors with your own liking for unique party desserts.
Provided by Kathleen
Categories Dessert
Time 8m
Number Of Ingredients 3
Steps:
- Line 2 cookie sheets with waxed paper.
- In a microwave-safe bowl combine the semisweet chocolate chips and the butterscotch chips.
- Cook in the microwave, on high, for 45 seconds. Take the bowl out of the microwave and vigorously stir the chips. If needed, microwave at additional 15-second intervals, stirring (yes, vigorously!) between each interval, until the chips are smooth and melted.
- Add chow mein noodles and gently fold until they're evenly coated.
- Drop by rounded tablespoonfuls onto the prepared cookie sheet. Place in the fridge, 10-15 minutes, or until cookies are set.
Nutrition Facts : ServingSize 1 cookie, Calories 267 kcal, Carbohydrate 38 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 3 mg, Sodium 185 mg, Fiber 2 g, Sugar 25 g
NO BAKE CHOCOLATE HAYSTACK COOKIES
So good and easy to make! My siblings and I made huge batches of these cookies Sunday afternoons, and they were usually gone by Tuesday! The time for boiling the mixture is listed at 5 minutes, but if you cook it a little less, the cookies are chewier.
Provided by Shawnee TX
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
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.
COCONUT HAYSTACKS
Steps:
- Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
- Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.
GRANDMA'S CHOCOLATE CAKE
This recipe has been passed down through the family for many generations. It is the only chocolate cake recipe I use anymore. The cake is nice and moist and has such a bold flavor. This cake is great for a German chocolate icing, but I have used all types of icings, which all complement the cake nicely. This cake always pleases the crowd when I make it. Hope you enjoy it as much as my family has for all these years.
Provided by Brandon McCune
Categories Chocolate Cake
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 48.1 g, Cholesterol 61.5 mg, Fat 13.3 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 227.5 mg
GRANDMA'S CHOCOLATE CAKE
My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.
Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S CHOCOLATE CHIP COOKIES
This is a great chocolate chip cookie recipe that I got from my grandmother. They taste SO good and are so easy to make.
Provided by undertkr
Categories Drop Cookies
Time 19m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- In a mixing bowl, cream together the first five ingredients.
- After creaming the first five ingredients add the last four and make sure everything is mixed together well.
- Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes.
- For M&M cookies: Replace chocolate chips with M&M plain baking bits.
CHOCOLATE HAYSTACKS
When you make these you will not be able to eat just one. These are so good and fast and easy. My family goes crazy when I make these and they are gone in a minute. Hope you try these
Provided by jean1
Categories Dessert
Time 5m
Yield 20 pieces
Number Of Ingredients 4
Steps:
- In a large bowl microwave chips on Medium-High (70) power for 1 minute, stir.
- Microwave 10-20 second more until smooth.
- Take out and add peanut butter, stir until well blended.
- Add chow mein noodles and marshmallows; stir until all ingredients are coated.
- Drop by rounded tablespoon onto cookie sheet lined with waxed paper.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 234.1, Fat 13.8, SaturatedFat 4.5, Sodium 107.7, Carbohydrate 27.7, Fiber 2.1, Sugar 15.9, Protein 4.3
CHOCOLATE HAYSTACKS
I have been making these for many years. They are so easy yet are some of the most requested treats during the holidays. I make these chocolate haystacks with chocolate chips and peanuts and I make vanilla haystacks with vanilla almond bark and cashews. I usually combine some of each in a nice gift box for special occasions.
Provided by Jeanne Benavidez
Categories Other Snacks
Time 20m
Number Of Ingredients 3
Steps:
- 1. Melt the chocolate chips in a microwavable bowl. Heat at 30 second intervals until melted and smooth.
- 2. Add the chow mien noodles stirring gently to keep from breaking the noodles.
- 3. Add the peanuts and stir gently to combine.
- 4. Drop a tablespoon of the mixture onto a cookie sheet lined with wax paper or parchment paper.
- 5. Refrigerate for at least 30 minutes to set.
- 6. OPTION: To make Vanilla Haystacks, replace the milk chocolate with vanilla chips or almond bark and replace the peanuts with cashews or your favorite nut.
CHOCOLATE HAYSTACKS
These are a simple haystack, quick and easy to make. I Use Canola, Safflour or Vegetable oil in this recipe depending what I have in the house. Use Peanut butter chips instead of butterscotch if desired
Provided by Phoenix 0880
Categories Drop Cookies
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 6
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.
GRANDMA'S CHOCOLATE HAYSTACKS
Steps:
- Microwave peanut butter and chocolate chips until melted, for about 1 minute.
- Add the pretzels. Stir well.
- Drop by tsp. on wax paper/foil. Let cool and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE HAYSTACKS
These candies are great for parties and snacks-they're always a hit when I serve them.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
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.
Nutrition Facts :
GRANDMA'S HAYSTACKS
Make and share this Grandma's Haystacks recipe from Food.com.
Provided by tcourto
Categories Candy
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate 2 minutes in the microwave.
- Mix rest of ingredients into melted chocolate.
- Drop by tablespoons onto waxed paper.
- Let set until hard.
- Store in an air-tight container.
Nutrition Facts : Calories 3341.2, Fat 231.6, SaturatedFat 79, Cholesterol 47.6, Sodium 935.2, Carbohydrate 299, Fiber 16.1, Sugar 205.6, Protein 42
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