Chocolate Mallow Haystacks Recipes

CHOCOLATE CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

CHOCOLATE-MARSHMALLOW HAYSTACKS

Steps:

• Beat cream cheese and milk in large bowl with mixer until blended. Gradually beat in sugar. Add chocolate and vanilla; mix well. Gently stir in marshmallows.
• Place coconut in shallow dish. Drop rounded teaspoonfuls of cream cheese mixture, in small batches, into coconut; toss to evenly coat. Place in single layer on baking sheet.
• Refrigerate several hours or until firm.

CHOCOLATE MALLOW CAKE

Steps:

• In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each. Beat in chocolate and vanilla. Combine buttermilk and water. Combine the cake flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture. , Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For filling, in a small saucepan, combine brown sugar and all-purpose flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with pecans. Refrigerate for 30 minutes or until set., For frosting, in a heavy saucepan over low heat, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat for 8-10 minutes or until frosting reaches 160°. , Pour into the large bowl of a heavy-duty stand mixer; add marshmallows. Beat on high for 7-9 minutes or until stiff peaks form. Carefully spread over cake. Pipe thin lines of melted chocolate over cake; gently pull a toothpick or sharp knife through lines in alternating directions. Store in the refrigerator.

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-MALLOW HAYSTACKS

Steps:

• 1. Heat chocolate chops and butterscotch chips in a medium saucepan on medium until almost completely melted. Stir constantly. Once almost melted, remove from heat and continue stirring until melted. 2. Stir in noodles, peanuts, and marshmallows until completely covered in mixture. Be careful that the chocolate is not too hot or the marshmallows will melt. 3. Drop by tablespoon onto wax-paper-lined tray. Bigger is not better as if they are too big, they become hard to bite into. 4. Refrigerate one hour until firm. Store in airtight container in fridge.