Kellys Chunky Haystacks Recipes

CHUNKY HAYSTACKS WITH SHOESTRING POTATO CHIPS, CASHEWS & RAISINS

Steps:

• In large bowl, microwave chips until melted, stirring once through. (Don't overheat and scorch.)
• Stir in rest of ingredients, and drop onto waxed paper-lined cookie sheets by rounded tablespoons, mounding a bit to form little "haystacks".
• Chill until set. Store in airtight container in refrigerator.

KELLY'S "CHUNKY" HAYSTACKS

Steps:

• Nuke chips til melted, stirring once through.
• Stir in rest of ingredients, and drop onto waxed paper-lined cookie sheet by tablespoons, mounding a bit to form little "haystacks".
• Chill til set.

CHOCOLATE "CHUNKY" HAYSTACKS

Steps:

• 1. Nuke chips til melted, stirring once through. Stir in rest of ingredients, and drop onto waxed paper-lined cookie sheet by tablespoons, mounding a bit to form little "haystacks". Chill til set. While chocolate is still wet, you can sprinkle them as you go along with small candy sprinkles if desired to add color and fun for a holiday.

KELLY FIELDS'S HAYSTACK COOKIES

Steps:

• Preheat oven to 300 degrees. Spread rolled oats on a baking sheet and toast for 20 to 30 minutes, until slightly darker and toasty smelling. Remove from heat.
• Line baking sheets or your work surface with parchment or wax paper. In a heavy saucepan, combine sugar, butter, cocoa powder, evaporated milk and salt and bring to a boil, stirring. Remove from heat and stir in vanilla extract, oats and coconut.
• Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.