Easy 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.

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.

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.

HAYSTACK COOKIES

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.

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.

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.

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.