Wednesday, August 6, 2008
Word on the street is this recipe only has three ingredients. Three! Shhhh, don't tell anyone.
Haystacks fall into the candy category; they never go in the oven, and you can find 'em in gourmet chocolate shops alongside the truffles.
I've seen all kinds of variations, some with peanut butter, coconut, cashews, marshmallows, popcorn, and usually crispy chow mein noodles. The recipe below uses pretzels and peanuts. I love them because they combine salty with sweet.
(White) Chocolate Haystacks
Recipe from Season's Greetings by Marlene Sorosky
12 ounces white chocolate, chopped (but I ran out of white and used mostly milk chocolate)
1/2 cup salted Spanish peanuts with skins
1 1/2 cups thin pretzel sticks, broken into 1 1/2-inch pieces
Line a baking sheet with waxed paper. Melt the white chocolate in the top of a double boiler over simmering water or in a medium bowl in the microwave on 60 percent power, stirring until smooth and creamy. Add the nuts and pretzels, stirring until well coated. Spoon the mixture by rounded teaspoonfuls onto the prepared baking sheet. Cool to room temperature or refrigerate. The candy may be refrigerated indefinitely. Makes about 32 haystacks.
You, too, can make this platter!
Now that you have the haystacks recipe, my blog has given you all the information you need to make this platter for your own party. Here's what you're looking at: Candy Bar Double-Nut Fudge, Fruit Squares, and Haystacks, alternating between milk chocolate and white-milk chocolate.