Peanut Butter Cornflake Haystacks Recipe Recipe For Meatloaf

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.

CORNFLAKE HAYSTACKS

Steps:

• Add the peanut butter and package of butterscotch morsels to large pan over a low/med heat.
• Melt, stirring often.
• Once your mixture is smooth and creamy, turn off heat and add cornflakes. Mix well until all flakes are coated. (you can add additional flakes per your texture preference but I have found this amount works well).
• Place your cookies (I use a pampered chef medium scoop) on wax paper, and let cool.

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 CORNFLAKE BARS

Steps:

• In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

PEANUT BUTTER AND BUTTERSCOTCH HAYSTACKS

Steps:

• Line cookie sheets with parchment or wax paper.
• Put the morsels into a double boiler and heat over medium hot but not boiling water. When the morsels begin to melt; stir them occasionally until completely melted and smooth. Turn the heat to low and stir in the peanut butter until well blended.
• Combine the chow mein noodles and peanuts in a large bowl and pour the butterscotch/peanut butter mixture over them and stir until all the ingredients are well coated.
• Drop by rounded tablespoonfuls onto the lined cookie sheet. Refrigerate until set. Can be stored at room temp during the winter; during the summer might require refrigeration.

PEANUT BUTTER CORNFLAKE COOKIES RECIPE

Steps:

• Grease a large baking sheet with non-stick cooking spray or butter.
• In a large non-stick pot, add your butter and melt over medium heat. Once the butter has just about melted, add the sugar and karo syrup. Bring to a rapid boil and boil for 1 minute.
• After boiling for 1 minute, reduce the heat slightly and add the marshmallows and peanut butter and stir until combined. Continue to heat over medium-low heat until the marshmallows have almost completely melted.
• Take the cornflake mixture off the heat and add the Cornflakes. Stir carefully until mixed thoroughly, being careful not the crush the Cornflakes.
• Using two spoons, carefully drop small mounds of cookie mixture onto the prepared cookie sheet, then let cool completely at room temperature. Enjoy!