Chocolate Almond Hay Stacks Recipes

3-INGREDIENT SALTED CHOCOLATE ALMOND HAYSTACKS

Steps:

• Spread sliced almonds in single layer on rimmed baking sheet. Toast in 300 degree oven until fragrant and light golden brown, about 5 minutes.
• Immediately pour into mixing bowl and add chocolate chips. Stir until chocolate is melted and almonds are coated with chocolate.
• Drop by teaspoonfuls onto parchment lined tray. Sprinkle with salt.
• Freeze until firm, about 10 minutes.

HOLIDAY HAYSTACKS

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.

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.

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

CHOCOLATE HAYSTACKS

Steps:

• 1. Melt the chocolate chips in a microwavable bowl. Heat at 30 second intervals until melted and smooth.
• 2. Add the chow mien noodles stirring gently to keep from breaking the noodles.
• 3. Add the peanuts and stir gently to combine.
• 4. Drop a tablespoon of the mixture onto a cookie sheet lined with wax paper or parchment paper.
• 5. Refrigerate for at least 30 minutes to set.
• 6. OPTION: To make Vanilla Haystacks, replace the milk chocolate with vanilla chips or almond bark and replace the peanuts with cashews or your favorite nut.

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 ALMOND HAY STACKS

Steps:

• Preheat oven to 180°C.
• Place almond slivers on your work surface and cover with a damp towel.
• Allow almonds to absorb moisture for a few minutes.
• Prepare a baking sheet with bakers parchment paper (or aluminum foil).
• In a mixing bowl, combine the almonds and the powdered sugar.
• Mix well.
• Spread mixture onto prepared baking sheet.
• Bake for 10 to 15 minutes, until golden brown.
• Remove from oven and allow to cool.
• Melt chocolate in a double boiler (or place a metal pot into a larger pot of hot water).
• Heat chocolate to a temperature of 37°C, then allow it to cool to 32°C.
• Mix the almond mixture into the chocolate.
• With a teaspoon, make about 55 portions and place on a cold, parchment paper lined, baking sheet.
• Allow almond mixture to cool.