Chocolate Almond Hay Stacks Recipes

3-INGREDIENT SALTED CHOCOLATE ALMOND HAYSTACKS

Steps:

• Spread sliced almonds in single layer on rimmed baking sheet. Toast in 300 degree oven until fragrant and light golden brown, about 5 minutes.
• Immediately pour into mixing bowl and add chocolate chips. Stir until chocolate is melted and almonds are coated with chocolate.
• Drop by teaspoonfuls onto parchment lined tray. Sprinkle with salt.
• Freeze until firm, about 10 minutes.

CHERRY ALMOND CHOCOLATE CLUSTERS

Steps:

• In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

THE BEST WHITE CHOCOLATE ALMOND BARK

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
• Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
• Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

CHOCOLATE ALMOND HAY STACKS

Steps:

• Preheat oven to 180°C.
• Place almond slivers on your work surface and cover with a damp towel.
• Allow almonds to absorb moisture for a few minutes.
• Prepare a baking sheet with bakers parchment paper (or aluminum foil).
• In a mixing bowl, combine the almonds and the powdered sugar.
• Mix well.
• Spread mixture onto prepared baking sheet.
• Bake for 10 to 15 minutes, until golden brown.
• Remove from oven and allow to cool.
• Melt chocolate in a double boiler (or place a metal pot into a larger pot of hot water).
• Heat chocolate to a temperature of 37°C, then allow it to cool to 32°C.
• Mix the almond mixture into the chocolate.
• With a teaspoon, make about 55 portions and place on a cold, parchment paper lined, baking sheet.
• Allow almond mixture to cool.

EASY CHOCOLATE HAYSTACKS

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.

CHOCOLATE HAY STACKS

Steps:

• Mix margarine (or butter) with the sugar, milk, cocoa, and vanilla extract in a sauce pan.
• Bring to a boil for 30 seconds.
• Take off of heat and mix the oats in well.
• Drop in lumps using a tablespoon on cookie sheet and cool in fridge.

CHOCOLATE HAYSTACKS

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.