Chocolate Rice Noodle Haystacks Recipes

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 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.

CHOCOLATE CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

CHOCOLATE RICE NOODLE HAYSTACKS

Steps:

• Melt the chocolate chips, butterscotch chips and peanut butter in the microwave (be careful not to scorch! - my 900W microwave takes 1.5 minutes on 70% power or about 70 seconds on high), stirring every 25 seconds or so until smooth. You can also use a double boiler on the stovetop.
• Stir in the noodles and marshmallows.
• Drop by spoonfuls onto waxed paper or parchment paper and allow cookies to harden (may have to chill in fridge).
• *Note: These are made by La Choy and come in a blue cardboard can. They are sold as a "topper" for salads or main dishes. Not to be confused with rice noodles that you would add a sauce to or use in a soup!

CHOW MEIN-NOODLE HAYSTACKS

Steps:

• Chow Mein-Noodle Haystacks: In a large pot of boiling water, cook the spaghetti until tender. Drain well, then toss with 1 teaspoon of vegetable oil to prevent sticking. In a skillet or electric fryer, heat 1-inch of oil to 365 degrees. Working in batches of 3 or 4 tangled strands, fry the spaghetti until golden brown. Let the spaghetti intertwine to form interesting shapes. Drain on paper towels. Break the spaghetti or chow mein noodles into pieces no larger than 1-inch long. In a completely dry bowl or in the top of a double boiler set over barely simmering water, melt the chocolate. Mix in the noodles, coconut, and peanuts. Drop walnut size haystacks of the mixture on a cookie sheet and refrigerate for 30 minutes to set. Serve chilled.
• Rocky Road Haystacks: Stir in chopped marshmallows to the chow mein-noodle haystack recipe.
• White-Chocolate Chow Mein-Noodle Haystacks: Substitute white chocolate for the semisweet chocolate and chopped pecans for the peanuts in the original chow mein-noodle haystacks recipe.

CHOCOLATE HAYSTACKS

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.

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.

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.