Fiber One Chocolate Peanut Butter Haystacks Recipes

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.

HAYSTACK COOKIES WITH PEANUT BUTTER

Steps:

• In a microwave or large bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in noodles and marshmallows., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, 10-15 minutes.

DARK CHOCOLATE FIBER ONE HAYSTACKS

Steps:

• 1. Melt chocolate according to package directions. Microwave works great!
• 2. Once it is smooth and shiny, stir in cereal
• 3. Drop onto wax paper lined tray Note: be sure it fits in the refrigerator!
• 4. Place in refrigerator until set. Can be stored in fridge but is not necessary once set.

FIBER ONE CHOCOLATE HAYSTACKS

Steps:

• Melt 1 bag of good semi-sweet chocolate chips in microwave in a large bowl on high for about 2 minutes or until melted (stirring occasionally).
• Once melted, mix in 1 sleeve of Fiber One cereal (8.1 oz). Once well blended, use a tablespoon to scoop out rounded cookies onto a cookie sheet lined with wax paper. Refrigerate until set (about 1/2 hour). Can freeze portions until ready to eat.

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.

FIBER ONE® PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In large bowl, beat butter, 1/2 cup granulated sugar and the brown sugar and with electric mixer on medium speed until creamy. On low speed, beat in peanut butter and eggs until smooth. Beat in flour, baking soda, baking powder and salt until well blended.
• Stir in cereal until well blended.
• Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in 1 tablespoon granulated sugar.
• Bake 10 to 11 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.