No Bake Haystacks Food

THE BEST NO-BAKE HAYSTACK COOKIES

Steps:

• Line two baking sheets with parchment or wax paper.
• Melt the butterscotch and chocolate chips in the microwave or in a double boiler (If you don't have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom - bring the water to a boil, and stir the chips frequently until they melt). If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
• Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
• Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set; in warmer months or when the kitchen is warm, this is best done in the fridge. Do let them sit at room temperature for several minutes before serving.

NO-BAKE HAYSTACKS

Steps:

• Mix the oats, coconut, peanuts, and raisins together in a large bowl.
• Stir the sugar, milk, butter, and cocoa powder together in a saucepan and bring to a boil; boil for 1 minute and immediately remove from heat. Stir the vanilla into the cocoa mixture; pour over the oat mixture and stir to coat. Scoop heaping tablespoonfuls of the mixture and drop into haystack-like piles onto waxed paper; allow to cool completely before serving.

NO-BAKE CEREAL HAYSTACKS

Steps:

• Put the cereal in a large bowl. Combine the brown sugar, corn syrup, heavy cream and butter in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and whisk until smooth. Continue cooking, whisking occasionally, until the mixture thickens and starts to pull away from the sides of the pan, 5 to 6 minutes (it should register 230 degrees F on a candy thermometer). Remove from the heat and whisk in the vanilla, nutmeg and salt.
• Immediately pour the caramel over the cereal and stir with a rubber spatula until evenly coated. Scoop heaping tablespoonfuls of the cereal mixture onto an ungreased baking sheet. Let cool slightly, then use your fingers to gently form each into a mound or pyramid shape; sprinkle with nonpareils. Let cool completely.

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.

HEALTHY CHOCOLATE HAYSTACK COOKIES

Steps:

• In a large bowl combine shredded coconut, rolled oats and flaxseed.
• Mix well to combine.
• In a small saucepan, melt the coconut oil and then remove from heat.
• Mix in salt, maple syrup, cocoa powder, heavy cream and vanilla extract.
• Add the wet ingredients to the dry ingredients,
• Mix well to combine.
• Line a cookie sheet with wax paper and add 3 tbsp size dollops and shape into a mound.
• Place the cookie sheet in the fridge for several hours or into the freezer for 30 minutes.
• Store cookies in an airtight container in the fridge. (Makes about 24 cookies)

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.

HAYSTACKS I

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

NO-BAKE CHOCOLATE HAYSTACK COOKIES -- LOWER SUGAR

Steps:

• In a medium saucepan, combine sugar, milk, butter, 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, coconut and walnuts.
• Drop by spoonfuls onto wax paper or silicone baking sheet.
• Work quickly!
• Let cool completely -- refrigerate for a few hours or overnight to completely set up.