Chocolate Haystacks Recipes

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

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.

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.

HAYSTACK COOKIES

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.

CHOCOLATY PEANUT BUTTER HAYSTACKS

Steps:

• Place the chocolate chips into a microwave-safe bowl and cook on High for 30 seconds; stir and repeat several times, just until the chips are melted. Add peanut butter, cook for 20 more seconds to warm the peanut butter, and mix thoroughly. Mix in the toffee bits and chow mein noodles; stir to coat the ingredients with the chocolate mixture.
• Line a baking sheet with parchment or waxed paper; drop the mixture onto the lined sheets by the tablespoon. Refrigerate until set.

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.

CROCKPOT WHITE CHOCOLATE HAYSTACKS

Steps:

• Spray crockpot with nonstick spray.
• Place white chocolate, chow mein noodles, and peanuts in your crock pot.
• Cook on HIGH for 1 hour, or until chocolate is completely melted.
• Stir contents together.
• Place spoonfuls on a baking sheet lined with parchment paper.
• Add sprinkles before the chocolate hardens.
• Chill and serve.

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.

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.

COCONUT HAYSTACKS

Steps:

• Gather the ingredients.
• First, toast the coconut. Preheat the oven to 325 F. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so stir it every 2 to 3 minutes until it is an even, light golden color. It will probably take 8 to 10 minutes but monitor your coconut carefully.
• While the coconut is toasting, place the chocolate in a large microwave-safe bowl. Microwave it until it is melted, stirring every 45 seconds.
• Once the coconut is toasted and chocolate is melted, stir the coconut into the chocolate, mixing until coconut is entirely coated with chocolate.
• Line a baking sheet with parchment or waxed paper. Using a small teaspoon or candy scoop, drop small spoonfuls of the candy onto the prepared sheet.
• Once all candy has been formed, refrigerate the tray for 30 minutes until the chocolate is set. Drizzle with caramel if desired.