Grandmas Haystacks Recipes

Steps:

• Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
• Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
• When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
• Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.

Steps:

• 1. Melt butterscotch morsels over medium heat. Grandma used a double boiler. You can use the microwave. Stir in peanuts and noodles. Spoon by tablespoons full onto wax paper. Use spoon to shape into haystacks and allow to cool.

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:

• Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring.
• Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes.

Steps:

• Mix the oats, coconut, peanuts, and raisins together in a large bowl.
• Stir the sugar, milk, butter, and cocoa powder together in a saucepan and bring to a boil; boil for 1 minute and immediately remove from heat. Stir the vanilla into the cocoa mixture; pour over the oat mixture and stir to coat. Scoop heaping tablespoonfuls of the mixture and drop into haystack-like piles onto waxed paper; allow to cool completely before serving.

Steps:

• 1. Gather your ingredients
• 2. Mix the chow mein noodles & peanuts in a large bowl.
• 3. Melt down your butterscotch chips and 1 cup of peanut butter in a double boiler or your microwave (if that's what you use to melt chocolates). Immediately add to your noodles & peanuts. Stir with two spoons. (Wooden spoon works well in stirring). Add your marshmallows 1/4 at a time till all combined. (You can use leftover marshmallows in hot chocolate and chow mein noodles on one of your homemade salads or a stirfry meal.)
• 4. Spoon out on to wax paper and then shape the candy a little if need be.
• 5. Let them sit at least 1/2 hour till the candy is dry and then plate or store in a sealed container. Try and eat within 3 days...with the marshmallows added it shortens there freshness time. The mallows with get dry if stored too long.

Steps:

• Melt chocolate 2 minutes in the microwave.
• Mix rest of ingredients into melted chocolate.
• Drop by tablespoons onto waxed paper.
• Let set until hard.
• Store in an air-tight container.

Steps:

• Microwave peanut butter and chocolate chips until melted, for about 1 minute.
• Add the pretzels. Stir well.
• Drop by tsp. on wax paper/foil. Let cool and serve.