Chocolate Haystack Cream Cheese Squares Recipes

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.

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment. Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg. Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan. Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes. Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight. Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.

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.

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.

Steps:

• In a small mixing bowl, combine cream cheese, 3 eggs, sugar and vanilla. Mix well and then press into a greased 9x13 baking pan (using a piece of wax paper over the mixture will allow for easier spreading).
• In a large mixing bowl combine cake mix, 1 egg, margarine. Pour mixture from bowl over mix in pan.
• Bake at 300F for 45-55 minutes. Cool.
• Cut into squares to serve.

Steps:

• microwave 3/4 cup of margarine and 2 oz. chocolate squares until melted. Stir together.
• Stir in graham cracker crumbs, coconut and peanuts (I don't use the coconut because my husband doesn't like it). Press mixture onto bottom of 13x9 inch backing pan. Chill 30 minutes.
• Mix cream cheese, sugar, vanilla until well blended. Spread over graham cracker crust. Chill 30 minutes.
• Microwave reamaining margarine and chocolate squares until melted. Mix well, and then spread over the cream cheese layer. Chill until chocolate is hardened.
• cut into squares and serve. Hint: Warm a knife with warm water to cut without cracking the chocolate topping.
• The review reminded me that I do double my chocolate topping. It just makes it that much better!

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.

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.