Chocolaty Peanut Butter Haystacks Recipes

CHOCOLATE PEANUT BUTTER HAYSTACKS

Steps:

• In a microwave-safe bowl, combine the candy bar and peanut butter. Microwave at 50% power for 1 minute; stir. Microwave at 50% power 10-15 seconds longer or until candy is melted; stir until smooth. Stir in cereal until evenly coated. Drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about 20 minutes.

CHOCOLATE-COVERED PEANUT BUTTER-STUFFED DATES

Steps:

• Line a baking sheet with parchment paper. If the dates do not already have slits in them, cut a slit lengthwise along each date, making sure not to cut all the way through (it should look like a little canoe).
• Stir together the peanut butter and peanuts in a medium bowl until combined. Stuff about 1 teaspoon into each date and set aside.
• Combine the chocolate and coconut oil in a medium microwave-safe bowl and microwave until melted, stirring once halfway through, about 1 minute 30 seconds.
• Dip 1 date into the chocolate and turn it a few times with a fork until completely coated. Use the fork to remove the date to the prepared baking sheet. Repeat with the remaining dates and chocolate, working with 1 date at a time. Sprinkle the tops of the dates with the flaky sea salt. Refrigerate until the chocolate has hardened, about 30 minutes.
• Microwave the caramels in a small microwave-safe bowl in 30 second increments, stirring in between each, until the caramel can be drizzled, about 1 minute. Drizzle the caramel over the dates and refrigerate until set, about 10 minutes. Serve right away or store in an airtight container in the refrigerator for up to 1 week.

PEANUT BUTTER HAYSTACKS

Steps:

• Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
• Stir peanuts and noodles gently into the melted peanut butter mixture.
• Drop dough by forkfuls onto waxed paper. Cool until set.

PEANUT BUTTER SHOESTRING HAYSTACKS

Steps:

• In a medium saucepan over low heat, combine peanut butter, chocolate chips and butterscotch chips; stir until melted. Stir in oil.
• Remove from heat and stir in potatoes, mixing well.
• Drop by rounded spoonfuls onto waxed paper. Refrigerate for 2 hours.

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.

BETTY'S HAYSTACKS RECIPE BY TASTY

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!

CHOCOLATE-PEANUT BUTTER PRETZEL HAYSTACKS

Steps:

• Microwave chocolate and peanut butter in medium microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 1-1/2 min. Stir until chocolate is completely melted and mixture is well blended.
• Add remaining ingredients; mix well.
• Drop tablespoonfuls of chocolate mixture into 30 mounds on waxed paper-covered baking sheet. Refrigerate 1 hour or until firm.