Moundshaystacks Recipes

BUTTERSCOTCH HAYSTACKS

Steps:

• Line 2 baking sheets with parchment paper. Set aside.
• On top of a double boiler, melt the butterscotch chips with peanut butter. Remove from heat and mix together until well blended.
• Gently stir in the salted peanuts, and chow mein noodles until well combined.
• Drop rounded tablespoons of the mixture onto the baking sheets. Allow the cookies to set for 2-3 hours or overnight. If you want the cookies to set quickly, you can place them in the refrigerator.

MOUNDS HAYSTACKS

Steps:

• 1. Melt chocolate, add 1/8 cup coconut (more if desired), coconut extract and Fiber One cereal. Stir until well blended.
• 2. Spoon by tablespoonfuls onto waxed paper. Sprinkle a little coconut on top of each cookie.
• 3. Put in refrigerator until cool.

CHOCOLATE HAYSTACKS

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.

BETTY'S HAYSTACKS RECIPE BY TASTY

Steps:

• Line a large baking dish with parchment or wax paper.
• Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
• Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
• Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30-45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
• Enjoy!