Haystacks And Peppermint Bark: Holiday Favorites
December 13, 2013
Even though times are changing and technology is a forefront on how things are accomplished, some family traditions will never go away. Holiday baking is one of those traditions.
Haystacks And Peppermint Bark are everyone’s favorite year after year. The haystack recipe is extremely simple, you could even get the kids to make it. Just use the microwave and the rest is easy. And who doesn’t like peppermint bark?
Butterscotch and Peanut Butter Haystacks
- 1 cup butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup salted
- 2 cups chow mein noodles
- Melt the butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend until creamy.
- Stir peanuts and noodles gently into the melted peanut butter mixture.
- Drop dough by forkfuls onto waxed paper. Cool until set.
- 8 ounces semisweet chocolate, broken into pieces
- 2 tsp canola oil
- ½ tsp peppermint extract
- 8 ounces white chocolate, broken into pieces
- 25 peppermint candies, crushed
- Lightly grease a 9×9 inch pan and line with waxed paper, smoothing out all the wrinkles.
- Place semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over simmering water. Stir frequently and scrape down the sides to avoid scorching. When the chocolate is melted, stir in ¼ teaspoon of the peppermint extract.
- Pour the melted chocolate into the pan and spread evenly.
- Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate (or freeze) until completely hardened, about an hour.
- Place the white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over simmering water. Stir frequently and scrape down the sides to avoid scorching. White chocolate seizes up quickly so be sure to work at a fast pace and don’t let any steam get into the chocolate. When melted, stir in the remaining ¼ teaspoon peppermint extract.
- Quickly pour the white chocolate directly over the hardened semisweet chocolate layer and spread evenly.
- Sprinkles the rest of the crushed candy over the top and gently press into the chocolate. Refrigerate until completely hardened. Remove from pan and break into small pieces to serve.
Chocolate and mint. Like love and marriage, cookies and milk, and chips and salsa. Does anything go better together than those?
photo credit: craftapalooza via photopin cc