Best Bettys Haystacks Recipe By Tasty Recipes

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HAYSTACK COOKIES



Haystack Cookies image

Haystack cookies are a deliciously chewy no bake cookie with oatmeal and coconut. They're made from simple pantry ingredients, super easy, and loved by kids and adults alike.

Provided by Fiona Dowling

Categories     Dessert

Time 45m

Number Of Ingredients 6

3 cups oats*
1 cup shredded coconut**
1/2 cup unsalted butter
1/2 cup milk
1/2 cup cocoa powder
2 cups sugar

Steps:

  • In a medium bowl stir together the oats and coconut.
  • Add the butter, milk, cocoa and sugar to a medium saucepan over medium heat
  • Whisk gently as everything melts together, then bring the mixture to a boil for 5 minutes while gently whisking.
  • Pour the chocolate mixture into the bowl with the oats and coconut and stir together.
  • Drop tablespoon sized spoonfuls onto a baking sheet lined with wax paper and place in the fridge for 30 minutes to harden.

CHOCOLATE BUTTERSCOTCH HAYSTACKS



Chocolate Butterscotch Haystacks image

My grandmother made these haystack cookies and gave them to my cousin Vonnie and me when our parents didn't want us to have any more sweets. -Christine Schwester, Divide, Colorado

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 3

2 cups semisweet chocolate chips
1 package (10 to 11 ounces) butterscotch chips
4 cups crispy chow mein noodles

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.

Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

WHITE CHOCOLATE HAYSTACKS



White Chocolate Haystacks image

This festive spin on a classic no-bake treat is a special addition to your holiday cookie tray. Chow mein noodles and salted peanuts are tossed with melted white chips, marshmallows and a surprise ingredient--vanilla frosting--and finished with holiday sprinkles. This recipe makes a large batch, perfect for holiday get-togethers.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 40

Number Of Ingredients 7

4 cups chow mein noodles
1 cup cocktail peanuts
2 tablespoons butter, cut into pieces
1 bag (10 oz) miniature marshmallows
1 cup white vanilla baking chips
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
2 teaspoons Betty Crocker™ Decorating Decors Jingle Mix nonpareils

Steps:

  • Line cookie sheets with waxed paper or cooking parchment paper. Spray with cooking spray. Spray large bowl with cooking spray; mix noodles and peanuts in bowl.
  • Spray medium microwavable bowl with cooking spray; add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in white vanilla baking chips and frosting. Continue to microwave uncovered on High 30 seconds; stir until well blended.
  • Pour hot marshmallow mixture over noodles and peanuts; stir until well coated. To form each cookie, drop mixture by rounded tablespoonfuls onto waxed paper. Immediately top with sprinkles. Repeat with remaining noodle mixture and sprinkles. If mixture is hard to scoop, reheat in microwave uncovered on High 15 to 30 seconds.
  • Cool completely, at least 1 hour. Store in airtight container at room temperature.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 11 g, TransFat 0 g

BETTY'S HAYSTACKS RECIPE BY TASTY



Betty's Haystacks Recipe by Tasty image

My grandmother, Betty, used to make me these no-bake cookies every Christmas. They're the perfect combination of salty and sweet and they couldn't be easier to make. They require no baking time-the hardest part is waiting for them to set so you can dig in!

Provided by Kelly Paige

Categories     Desserts

Time 1h30m

Yield 24 cookies

Number Of Ingredients 9

1 cup butterscotch chips
¼ cup creamy peanut butter
1 ½ teaspoons coconut oil
1 teaspoon vanilla extract
1 ½ cups dried chow mein noodles
½ cup peanuts, roasted, salted
⅓ cup thin pretzel sticks, roughly chopped
1 cup dark chocolate chip
1 tablespoon coconut oil

Steps:

  • Line a large baking dish with parchment or wax paper.
  • Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
  • Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
  • Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
  • Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30-45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
  • Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
  • Enjoy!

Nutrition Facts : Calories 148 calories, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, Sugar 7 grams

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