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How to Make Haystack Cookies Recipe. Cover a large baking sheet with parchment paper, then set it aside. Pour the butterscotch chips and 1/2 a cup of peanut butter into a microwave safe bowl. Microwave the mixture for 30 seconds, stop and stir, and then repeat until completely melted and smooth.

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1. Melt the chips and peanut butter together in a double boiler or in the microwave. 2. Stir the noodles and the peanuts into the peanut butter mixture. 3. Drop the mixture by the spoonful on a wax paper-lined baking sheet. 4. Cool at room temperature until set.

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Instructions. Line 2 rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts. Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through.

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Variations . This recipe is a great base that you can get creative with! Spices - Add cinnamon or nutmeg for warm flavor, or sprinkle in some cayenne for some fiery little haystacks.; Pretzels - For a sweet and salty treat, substitute pretzels for the chow mein noodles.; Dried fruit - Fold in some raisins or craisins.; S'mores - Add crushed graham crackers and mini marshmallows.

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How to Make Haystack Cookies. 1. In a large bowl, combine butterscotch chips, chocolate chips, and peanut butter. 2. Microwave at 50% powder for 1 minute. Stir. 3. Continue microwaving at 50% power in 30-second intervals, stirring between each, until mixture is smooth and fully combined, about 3 minutes total. 4.

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Melt the butterscotch chips in a double boiler over simmering water. In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by.

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Chocolate Haystacks. Line 2 baking sheets with silicone mats, parchment paper or wax paper. Place the butterscotch chips and chocolate chips in a microwave safe bowl. Microwave for 1 minute on 50% power. Stir. Repeat, microwave for 1 minute on 50%, stir. If not completely melted, microwave for 30-45 seconds on 50% power.

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Melt the white chocolate bark in a microwave-safe bowl according to package directions. Stir in peanuts and chow mein noodles. You don't have to be real precise about the amount of chow mein noodles. Keep stirring them in until the chow mein to white chocolate ratio looks good to you. Drop by spoonfuls onto wax paper or parchment paper.

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Add the oatmeal and coconut to a bowl. In a medium saucepan add the butter, milk, cocoa powder and sugar. Bring to a boil for 5 minutes while whisking. Pour the mixture into the bowl with the oatmeal and coconut and stir together. Drop tablespoons of the batter onto a lined cookie sheet, and pop in the fridge to let the cookies harden.

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Prepare a baking sheet by lining with wax paper. Set aside. In the microwave or medium saucepan over low heat, melt the butterscotch chips until smooth (see note below). Remove from heat and stir in the peanut butter until well combined. Add the chow mein noodles and roasted peanuts.

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Instructions. In a saucepan over medium heat, combine sugar, cocoa, milk, butter and salt. Heat to low boil, stirring often. When a low boil is reached, cook for 3 minutes, stirring constantly. Remove pan from heat and quickly mix in vanilla, oats and coconut until incorporated.

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Step 2 - Repeat the Process. Repeat this process, microwaving for further periods of thirty seconds and fifteen seconds, stirring after each interval. It is important to note that the chips will not be fully melted after the microwaving process. Continue stirring until you achieve a smooth, melted chocolate mixture.

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In a microwave or on the stovetop in a large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set. Chocolate Butterscotch Haystacks Tips.

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Directions. Gather all ingredients. Allrecipes/Karen Hibbard. Bring sugar, cocoa, milk, and butter to a boil in a saucepan. Remove from heat. Allrecipes/Karen Hibbard. Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

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STEP 1. STEP 1. In a large bowl, microwave the butterscotch chips and peanut butter on 50% power for 3 to 5 minutes or until the chips have melted, stirring after each one-minute increment. 👉 PRO TIP: It's important to use 50% power on the microwave or you'll wind up with butterscotch chips that have seized or burned.