From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
In a microwave safe bowl, add chocolate chips and peanut.
2
Microwave for 30 second intervals, mixing in between, until the completely melted.
3
In a larger bowl, add the pretzels sticks and marshmallows then pour the peanut butter and chocolate mixture.
4
Stir carefully until the marshmallows and pretzels are evenly coated.
5
Line a baking sheet with parchment paper or aluminum foil.
6
Scoop about tablespoon of the mixture onto the sheet for each haystack.
7
Refrigerate for 45minutes-1 hour until the chocolate has solidified.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Temper Your Chocolate Properly 🍫Melt chocolate chips over a double boiler or in short 20-second microwave bursts, stirring between each interval, to prevent seizing and achieve a smooth, glossy coating that sets beautifully.
- Toast Your Pretzels First 🥨Lightly toast pretzel sticks in a 300°F oven for 3-5 minutes before mixing to enhance their crunch and prevent them from becoming soggy as the mixture cools.
- Use a Peanut Butter Base 🥜Warm your peanut butter slightly (30 seconds in the microwave) before mixing to make it more fluid and easier to evenly coat all ingredients without over-stirring.
- Chill on Parchment Paper ❄️Place haystacks on parchment paper rather than wax paper before refrigerating—it prevents sticking and makes removal effortless for clean presentation.
- Add Textural Contrast with Salt 🧂Sprinkle a pinch of sea salt or fleur de sel on top of each finished haystack immediately after the chocolate sets to amplify the sweet-salty balance and elevate the flavor profile.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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