Chocolate Haystacks Recipes

Steps:

• Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
• Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
• When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
• Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.

Steps:

• Line cookie sheets with waxed paper or cooking parchment paper. Spray with cooking spray. Spray large bowl with cooking spray; mix noodles and peanuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in white vanilla baking chips and frosting. Continue to microwave uncovered on High 30 seconds; stir until well blended.
• Pour hot marshmallow mixture over noodles and peanuts; stir until well coated. To form each cookie, drop mixture by rounded tablespoonfuls onto waxed paper. Immediately top with sprinkles. Repeat with remaining noodle mixture and sprinkles. If mixture is hard to scoop, reheat in microwave uncovered on High 15 to 30 seconds.
• Cool completely, at least 1 hour. Store in airtight container at room temperature.

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.

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.

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.

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.

Steps:

• In a large bowl microwave chips on Medium-High (70) power for 1 minute, stir.
• Microwave 10-20 second more until smooth.
• Take out and add peanut butter, stir until well blended.
• Add chow mein noodles and marshmallows; stir until all ingredients are coated.
• Drop by rounded tablespoon onto cookie sheet lined with waxed paper.
• Refrigerate until ready to serve.

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.

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.