Peanut Butter Haystacks Recipe 455

CHOCOLATY PEANUT BUTTER HAYSTACKS

Steps:

• Place the chocolate chips into a microwave-safe bowl and cook on High for 30 seconds; stir and repeat several times, just until the chips are melted. Add peanut butter, cook for 20 more seconds to warm the peanut butter, and mix thoroughly. Mix in the toffee bits and chow mein noodles; stir to coat the ingredients with the chocolate mixture.
• Line a baking sheet with parchment or waxed paper; drop the mixture onto the lined sheets by the tablespoon. Refrigerate until set.

PEANUT BUTTER HAYSTACKS

Steps:

• Place morsels and peanut butter in large microwave-safe container. Heat in microwave on HIGH 1 minute or until almost melted, stirring after 45 seconds. Then stir until smooth.
• Add chow mein noodles and marshmallows. Stir until well coated.
• Drop mixture by spoonfuls onto waxed paper-lined plate. Cool in freezer 10 minutes or until firm. Store leftovers in refrigerator.

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 HAYSTACKS RECIPE - (4.5/5)

Steps:

• Place morsels and peanut butter in large microwave-safe container. Heat in microwave on HIGH 1 minute or until almost melted, stirring after 45 seconds. Then stir until smooth. Add chow mein noodles and marshmallows. Stir until well coated. Drop mixture by spoonful onto waxed paper-lined plate. Cool in freezer 10 minutes or until firm. Store leftovers in refrigerator. Nutritional Information: 12 servings (1 haystack each) Calories 97; Total Fat 6 g (Saturated Fat 2 g); Cholesterol 0 mg; Sodium 60 mg; Carbohydrate 10 g; (Dietary Fiber 0 g, Sugars 7 g); Protein 2 g; Percent Daily Values*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 1% * Percent Daily Values are based on a 2,000 calorie diet.

CHOCOLATE PEANUT BUTTER NO-BAKE HAYSTACKS

Steps:

• 1. Measure noodles into large mixing bowl and set aside In 4 qt dish, microwave at 50% power melt chips & peanut butter [3-5] minutes
• 2. Stir and add to chow mein noodles. Drop onto wax paper and put in refrigerator for a fast set or you can leave on the counter until set.
• 3. For a yummy almond joy flavor you can substitute the peanut butter for almond butter and add 1/2 cup of shredded coconut. You can also use any flavor of chips instead of semi-sweet chips...Butterscotch, mint, white chocolate, peanut butter etc

HAYSTACK COOKIES WITH PEANUT BUTTER

Steps:

• Add parchment paper to a baking sheet
• Melt down Baking Chips and Peanut Butter - Melt down your Butterscotch chips and peanut butter together in a microwave safe bowl and heated for 20 seconds at a time.
• Pull out, stir, 20 seconds back in, until chips are completely melted. Be careful, the chips (and bowl) can get quite hot.
• DO NOT OVERHEAT or you will end up with a hard mess.
• This process takes only about 1-2 minutes or less in total.
• Add your crunchy noodles and melted chocolate together in a bowl and stir until well combined. This mixture will be quite thick at this point.
• Use a 1 tablespoon scoop (or 2 spoons) to carefully lift out the haystacks and add in little stacks on your parchment paper. We were able to get 20 cookies out of our mixture.
• Sprinkles - While still not set, go ahead and add your sprinkles.
• Freeze - Put pan in freezer to harden, will take 5-7 minutes and then you can transfer to a cookie tin or zip lock bag.
• You can also put in fridge, but may take longer to harden.

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.

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 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 HAYSTACKS

Steps:

• In large saucepan, combine sugar and syrup and bring to a boil turn off heat and add peanut butter stir to combine.
• Then add chow mein noodles and combine well.
• Drop spoonfuls onto wax paper and let cool.