Best Summertime Haystacks Recipes

HAYSTACKS

Haystacks image

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

Ingredients

2 cups butterscotch chips (12 ounces), melted
2 tablespoons peanut butter, plain or crunchy
6 ounces Chinese or chow mein noodles
6 ounces cocktail peanuts

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.

HOLIDAY HAYSTACKS

Holiday Haystacks image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 1h15m

Yield 24 cookies

Number Of Ingredients 6

Ingredients

1 cup semisweet chocolate chips
1 cup milk chocolate chips
3 cups chow mein noodles
1/2 cup roughly chopped almonds
1/2 cup shelled pistachios
2 tablespoons assorted holiday sprinkles

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.

BUTTERSCOTCH HAYSTACKS

Butterscotch Haystacks image

Butterscotch haystacks are a super simple no-bake treat that is delicious any time of year! They take just 4 ingredients and a few minutes to make.

Provided by Diana

Categories Dessert

Time 50m

Number Of Ingredients 4

Ingredients

1 cup butterscotch chips (Note 1)
½ cup creamy peanut butter (Note 2)
½ cup roasted salted peanuts (Note 3)
2 cups unflavored chow mein noodles (Note 4)

Steps:

Line 2 baking sheets with parchment paper. Set aside.
On top of a double boiler, melt the butterscotch chips with peanut butter. Remove from heat and mix together until well blended.
Gently stir in the salted peanuts, and chow mein noodles until well combined.
Drop rounded tablespoons of the mixture onto the baking sheets. Allow the cookies to set for 2-3 hours or overnight. If you want the cookies to set quickly, you can place them in the refrigerator.

Nutrition Facts : Calories 125 kcal, Carbohydrate 18 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 160 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

SUMMERTIME HAYSTACKS

Summertime Haystacks image

Yummy! A wonderful summertime meal because it's easy to fix, needs no baking and is appealing to the eye. If you're having guests, make cheese sauce ahead of time so that you don't have to fuss with that instead of visiting with your guests.

Provided by Gwanny Hill

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup crushed saltine crackers, about 20 crackers
2 cups shredded lettuce
2 medium tomatoes, diced
1 medium onion, chopped
1 cup cooked rice
1 1/2 lbs ground beef, browned and drained
3/4 cup tomato juice
1/4 cup water, plus
2 tablespoons water
1 1/2 tablespoons taco seasoning mix
salt and pepper
1/4 cup butter, melted
1/4 cup all-purpose flour
2 cups milk
1/2 lb Velveeta cheese, cubed
1 1/2 cups shredded sharp cheddar cheese
5 ounces jars sliced stuffed olives

Steps:

Put crushed saltines in bottom of 9"x13" ungreased baking dish.
Prepare lettuce, tomatoes and onion and set aside.
Layer rice on top of cracker crumbs.
Brown and drain ground beef.
Add tomato juice, water, taco seasoning mix, and salt and pepper to taste.
Simmer 15-20 minutes to allow some of the liquid to absorb.
In a heavy saucepan, melt margarine, stir in flour and blend until smooth.
Gradually stir in milk.
Bring to boil, cook and stir for two minutes.
Reduce heat, add Velveeta cheese cubes and stir until melted.
Assemble dish by layering beef on top of rice.
Top with prepared lettuce, tomato and onions.
Pour cheese sauce over top.
Top with shredded cheddar cheese and garnish with the sliced stuffed olives.
NOTE: Cooking time refers to time for making cheese sauce and browning meat.

Nutrition Facts : Calories 567.1, Fat 37.8, SaturatedFat 19.1, Cholesterol 126.3, Sodium 1113.8, Carbohydrate 26.2, Fiber 1.8, Sugar 4.8, Protein 30.4

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

Ingredients

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.