HAYSTACKS
I have made these cookies for my family for about 30 years now. My son (who is now 36 years old) gets so excited when I make these; he always enjoys them with a tall glass of milk. I find that I have to be careful when melting the butterscotch because it seems to scorch easily, so take care - this is an essential ingredient! Also, these are best enjoyed in the winter because they seem to melt and not taste as great in the warmer weather.
Provided by Food Network
Categories dessert
Time 40m
Yield 30
Number Of Ingredients 4
Steps:
- Melt the butterscotch chips in a double boiler over simmering water.
- In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.
HONEY SMACKIN' HAYSTACKS
I was craving something a little sweet for a snack...I checked the fridge and pantry for something and nothing looked good...I love Honey Smacks and sometimes eat them like popcorn, but they are so small to eat by themselves,unless I use a spoon,. So I decided to make something that would hold more of them together and this recipe was created..I hope you like them.. You could also add chopped nuts, or dried fruit , like chopped cranberries or apricots. You could also use different colored chocolate like orange, or red, or green or pink,etc...
Provided by Pat Duran @kitchenChatter
Categories Other Appetizers
Number Of Ingredients 3
Steps:
- Combine cereal and coconut together in a large pie plate or bowl..set aside.
- Place the vanilla chips in a microwave safe bowl and cook at 30 second intervals until melted, stirring after each interval until melted and smooth.
- Pour melted chips over mixture and mix well. Scoop tablespoons of the mixture onto waxed paper covered trays.Refrigerate until firm. Store in refrigerator.
- I made a few chocolate ones too.
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.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 7.2 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 45.7 mg, Sugar 18.3 g
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.
NO BAKE CHOCOLATE HAYSTACK COOKIES
These timeless kid-friendly gems are so easy. Just mix, let set and enjoy! The blend of coconut, chocolate and oats is a simple and easy treat for kids and the kids-at-heart. These babies are more like a cookie than a granola bar, but not as moist as a macaroon. The great part is they take just 10 minutes from start to eat, with no baking!
Provided by Lori
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine sugar, cocoa, milk, butter and salt. Heat to low boil, stirring often. When a low boil is reached, cook for 3 minutes, stirring constantly.
- Remove pan from heat and quickly mix in vanilla, oats and coconut until incorporated.
- Drop by tablespoonfuls onto parchment-lined cookie sheet (you will need to press a bit to hold each mound together). Let cool until set, about 5 minutes.
HAYSTACK COOKIES WITH PEANUT BUTTER
Peanut butter haystacks are one of my favorite desserts. I love to serve them to guests because they marvel at how something so simple tastes so good! -Starrlette Howard, Ogden, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a microwave or large bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in noodles and marshmallows., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, 10-15 minutes.
Nutrition Facts : Calories 95 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 71mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
EASY CHOCOLATE HAYSTACKS
This is a quick and easy chocolate-fix that the kids and adults will love. It's easy to play around with the ingredients to suit. My family has been making it for years and it's still a fave! Ingredients can be switched up with great results. It's also great with white chocolate and cranberries or crushed peppermints. You can use any nuts in place of the almonds.
Provided by NYNABOO
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 35m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 37.1 g, Cholesterol 15.9 mg, Fat 18.7 g, Fiber 3.8 g, Protein 4.6 g, SaturatedFat 9.1 g, Sodium 60.2 mg, Sugar 26.6 g
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- Melt the butterscotch and chocolate chips in the microwave or in a double boiler (If you don’t have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom – bring the water to a boil, and stir the chips frequently until they melt) . If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
- Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
- Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set; in warmer months or when the kitchen is warm, this is best done in the fridge. Do let them sit at room temperature for several minutes before serving.
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