Chocolate Mallow Haystacks Recipes

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 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.

WHITE CHOCOLATE HAYSTACKS

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.

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.

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.