Cocoa Nutty Haystacks Recipes

HAYSTACKS I

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.

HERSHEY'S COCOA HAYSTACKS

Steps:

• In medium saucepan combine sugar, butter, milk and cocoa.
• Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat.
• Stir in remaining ingredients.
• Immediately drop by rounded teaspoonfuls onto wax paper.
• Cool completely.
• Store in cool, dry place.

COCOA-NUTTY HAYSTACKS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In a bowl, whisk together the egg, egg white, sugar, and vanilla until smooth and the sugar is dissolved. Add the cocoa powder and whisk vigorously until the batter is smooth. Stir in the almonds and coconut until well combined. Use a mini ice cream scoop or spoon to drop 12 tablespoon-size mounds onto the baking sheet. Bake until they begin to brown, 10 to 12 minutes. Let the cookies cool for 5 minutes on the pan before transferring to a rack to cool completely.

HERSHEY'S COCOA HAYSTACKS, NO SUGAR

Steps:

• In medium saucepan combine sugar, butter, milk and cocoa.
• Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat.
• Stir in remaining ingredients.
• Immediately drop by rounded teaspoonfuls onto wax paper.
• Cool completely.
• Store in cool, dry place.

NUTTY HAYSTACKS

Steps:

• In a large sauce pan mix sugar and syrup, bring to a boil, then turn off heat and stir in peanut butter until combined well.
• Stir in chow mein noodles.
• spoon portions of about 1 teaspoon (or size desired) on to wax paper to cool.
• Enjoy!