When I was a little girl, and
when I was good (which, let's face it, was pretty darned often, I was a gem of
a child), my mother used to make haystacks for me. I loved the chocolate and
the crunch, and particularly loved that there was no baking and I could help
out. The waiting for them to harden was often more than I could bear, but
it was well worth it for the end result. I was thinking about these the other
day when I was making another family favorite, Oriental Beef Casserole,
lamenting the fact that I'd purchased a gigantic bag of chow mein noodles in
order to take advantage of a sale.
So, in my continuing celebration of National Candy Month, today I made haystacks. I remember them being very sweet in my youth, largely, I think because of the overwhelming sweetness of the butterscotch chips. So I decided to make mine with semisweet chocolate chips alone, and add some brickle bits to get added crunch, and a bit of a toffee taste, without being cloying. Can you say winner? These are great. Now I'm thinking I may just need another bag of these noodles.
This is a great candy to make with the kids during the summer. Keep them in the fridge for a cool and crunchy snack.
So, in my continuing celebration of National Candy Month, today I made haystacks. I remember them being very sweet in my youth, largely, I think because of the overwhelming sweetness of the butterscotch chips. So I decided to make mine with semisweet chocolate chips alone, and add some brickle bits to get added crunch, and a bit of a toffee taste, without being cloying. Can you say winner? These are great. Now I'm thinking I may just need another bag of these noodles.
This is a great candy to make with the kids during the summer. Keep them in the fridge for a cool and crunchy snack.
There are variations to suit all tastes, so consider replacing
the toffee bits with cocoa nibs, crumbled Clean Snax, mini chocolate chips, crushed
espresso beans, or a special addition of your own.
Haystacks
1 cup semisweet
chocolate chips
1/2 cup chow mein
noodles
1/2 cup salted
peanuts
2 tablespoons brickle bits
In a medium-sized microwave-safe bowl, melt chocolate and
butterscotch chips, at 30-second intervals, stirring after each, until smooth.
Stir in chow mein noodles, peanuts, and brickle bits until well coated.
Drop by rounded
tablespoonfuls onto a waxed paper or Silpat-lined baking sheet. Refrigerate for
2 hours or until set. Yield:
8 clusters. Feel free to double, triple, quadruple…you get the picture.
I am taking a bit of a blog break. Thanks to
the many of you who have written me notes and messages asking if I am all
right. Yesterday, Mr. O-P entered
Hospice Care. It was a tough day. He has been ill for nearly three years now,
and it has been a difficult road for us both. I need to take a bit of a break
in order to get sleep. This week I have only had a combined 6 hours and am
literally stumbling from exhaustion. I have also managed to lose 14 pounds in
the past two weeks, so obviously I am not cooking or eating my good food.
As things settle, I will return. This blog
and the entire blogging community have been great solace to me, and I find such
peace and comfort in taking part.
Love to all and keep us in your thoughts and prayers.
