Below you will find tips and tricks to help achieve the best results possible!

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How to Make Homemade Smores Snack Mix?

This is a very easy recipe that anybody can make. It is easier than making smores and you have servings to share with friends. Mix cereal and marshmallows in a bowl and pour in melted chocolate. Stir and spread onto a baking tray. Then resist the urge to eat it right away!

Ingredients

Chocolate – there are many chocolate options to use in this recipe. You can use semisweet chocolate, milk chocolate, or dark chocolate.

Real chocolate will be a little melty on your fingers when eating the snack mix. You can also use almond bark or candy melts (both of which are not “real” chocolate because they do not contain cocoa butter).  These options will set harder and I find they are easy to use. I prefer the taste of almond bark over candy melts, but that is a personal preference.

I have also melted a mixture of chocolate and almond bark because that is what I had on hand, and it worked fine. You can also use baking bars. My last choice would be chocolate chips. I have not tried this recipe with chocolate chips but they have a higher melting temperature and will be harder to melt in general and won’t set up the same.

Marshmallows – miniature marshmallows work best in this recipe.

Cereal – golden graham cereal is used in the snack mix to represent the graham cracker component of a smore. The cereal is my favorite part of this recipe because it adds a sweet buttery taste. I think it is better than the original store-bought snack mix.

Supplies Needed

Mixing bowl

Microwave-safe bowl for chocolate

Mixing spoon or spatula

Baking sheet lined with parchment paper

Tips and Tricks

The easiest way to melt chocolate is in the microwave. Only melt in short 30-second intervals until almost all the chocolate is melted. The remaining pieces will melt from the residual heat as you stir the chocolate together. Also, be careful to use a completely dry spoon. Water and chocolate are not friends and this will cause many problems.

Stir the cereal mixture gently to cover it with chocolate without breaking the cereal. I find a spatula works best for this task and keep stirring from the bottom of the bowl to get all the melted chocolate incorporated.

Depending on the chocolate used, it may take 30-45 minutes for the chocolate coating to harden.

Variations

The fun thing about this recipe is that it is very forgiving and you can play around with the ingredient ratios or add other mix-ins.

If you prefer more or less chocolate, you can adjust the recipe. If you love marshmallows then you can add an extra handful to the recipe. You can also use dark chocolate or semisweet chocolate. 12 ounces of chocolate seemed about right to coat the cereal mixture without the chocolate being too overwhelming.

You could also try adding a few pretzels or nuts, but I prefer to keep just the original smore ingredients.

Instead of cereal, you could substitute teddy grahams. I have not tried that version but I bet it is equally good.

How to Store Smores Snack Mix?

Store snack mix in an airtight container. I like to store mine in the refrigerator.

Below you will find tips and tricks to help achieve the best results possible!

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

Ingredients

Butter – make sure the butter is cold before adding it to the dry ingredients. Cold butter helps to make the dough flaky. Also, chill the topping dough until ready to use so that the butter does not get too warm. You might need to break up the dough with a fork before sprinkling it on top of the blackberry filling.

Blackberries – if picking your own berries it is nice to have a combination of sweet and tart, as well as a mix of soft and firmer berries. These bars also have seeds from the fruit, but I like the texture the seeds add to the dessert.

Extract – vanilla extract is a staple for baking, but you could also use almond extract as it pairs well with the fruit.

Supplies Needed

Food processor or pastry blender

9 x 13-inch pan lined with parchment paper

Other needed supplies include a mixing bowl, measuring spoons, and measuring cups or kitchen scale.

Tips and Tricks

A food processor makes it very easy to combine all the dough ingredients. However, you can also cut the butter into the dry ingredients with a pastry blender or even a fork and knife. You are looking for small pea size crumbs of butter in the dough, but it is okay if there is some variation in crumb size.

For clean-cut bars, refrigerate bars and cut them while cold. That will result in bars with sharp edges.

Variations

If you prefer your berries sweeter, you can increase the amount of sugar in the filling to 2/3 cup.

Cinnamon can be substituted for allspice, or you can omit spices altogether.

If fresh berries are not available, frozen berries can be used but they need to be thawed and drained so the bars do not become soggy.

If you choose to increase or decrease the number of berries for the filling, make sure to use one teaspoon of cornstarch for every cup of berries.

You can substitute other fruit such as apples, peaches, blueberries, etc. A combination of fruit could also be used. Peaches and blackberries would be nice. I also plan to make an apple version of these bars for the fall.

This recipe can also be halved and baked in a 8 x 8 inch pan. If halving the recipe use one whole egg in the crust and reduce the baking time to 35-40 minutes.

Below you will find tips and tricks to help achieve the best results possible!

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

How To Make Homemade Cherry Mash Candy?

This recipe is pretty easy. You make the cherry centers by mixing up ingredients in a stand mixer fitted with the paddle attachment. You can also use a hand mixer to make the filling. Once nice and fluffy, you scoop out the filling onto a cookie tray and freeze. Once the centers are frozen you will roll the centers into a smooth ball and dip them in chocolate. There are a few steps to making the candy, mostly working on the cherry fondant center, but overall they are not too hard to make.

Ingredients

Butter – use butter that is softened, but not melted. If you were to press your finger on the butter, it should leave a slight indent without sinking into the butter. Softened butter is important in this recipe because there is not a lot of liquid in the filling and the butter is the ingredient that will bind everything together.

The original recipe called for margarine, but I have adapted it to use butter. I think the butter helps the candy center setup easier and makes the centers easier to roll into balls.

Maraschino cherries – one 10-ounce jar of cherries is needed for this recipe. Make sure to drain the cherries and remove any stems. Chop the cherries, but don’t dice them too small.

Chocolate – there are many chocolate options to use in this recipe. I used some chocolate almond bark that I had on hand, as well as some bittersweet chocolate chips. Since the candy center is very sweet, I like the bittersweet chocolate coating.

Peanuts – I use salted cocktail peanuts that are chopped in my food processor.  You can also chop them by hand. You want the peanuts to be finely chopped so there are not big pieces of nuts in the candy coating

Supplies Needed

Stand mixer with the paddle attachment or a hand mixer

Microwave-safe bowl for melting chocolate

Mixing spoon or spatula

Cookie scoop, optional

Baking sheet lined with parchment paper

Tips and Tricks

Once the cherry fondant filling is made, use a cookie scoop or spoon to drop the filling on a parchment lined sheet. I used a #50 cookie scoop for this recipe. The candy center is very sweet, therefore you could also make them a little smaller so the candy contains less filling.

After the centers have been in the freezer, you want to shape them into balls using the palm of your hand. The heat from your hand will warm up the centers a little bit, so work quickly or return the centers to the freezer if needed. I also find that my hands start to get a little messy after rolling a few centers and then the balls might not roll as smoothly. You may have to wash and dry your hands if rolling the centers becomes difficult.

The easiest way to melt chocolate is in the microwave. Only melt in short 30-second intervals until almost all the chocolate is melted. The remaining pieces will melt from the residual heat as you stir the chocolate together. Also, be careful to use a completely dry spoon. Water and chocolate are not friends and this will cause many problems. After the chocolate is melted, then stir in the peanuts.

I have found the best way to coat the candy center is to use a fork. Tap off any access chocolate coating and place on a tray to dry. When separating the fork from the candy, some chocolate may remain on the fork or you will see some pink candy center peaking through. The chocolate coating is very forgiving since the peanuts give it a bumpy texture anyway, so just quickly dap a little chocolate on any spots of the candy that need covering. Nobody will be able to tell, I promise!

If you find it hard to dip the candy centers, then place the chocolate back in the microwave for a few seconds. You can also add a little bit (~1/2 teaspoon) of coconut oil to the chocolate to help thin it out and make it easier for dipping.

Depending on the chocolate used, it may take 30-45 minutes for the chocolate coating to harden.

Variations

The peanuts make the candy more like the original, but you can omit them if you prefer.

You can also omit the almond extract.

You can add decorations or sprinkles to the top of the candy while the chocolate is still wet. I like to add a little bit of course sea salt.

How to Store Cherry Mash candy?

Store candy in an airtight container in the refrigerator. I prefer to eat mine at room temperature, so I set a few out ahead of time.

Below you will find tips and tricks to help achieve the best results possible!

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

How to Make a Black Russian Chocolate Cake

This easy chocolate bundt cake recipe starts with a chocolate cake mix enhanced by adding instant pudding for extra moisture and flavor. Begin by mixing in the usual cake ingredients such as oil and eggs, then add a unique twist with strong coffee and liqueurs. The best part? You can make the entire cake in just one bowl! To finish, top the cake with a subtle coffee ganache that perfectly complements the rich chocolate flavor.

Ingredients

Cake Mix – Choose a chocolate cake mix that you prefer, such as Devil’s Food or a dark chocolate mix. Either a 13.25 ounce or 15.25 ounce cake mix will work.

Coffee – I used 3 tablespoons of espresso powder mixed with 3/4 cup of water to create a strong coffee. You can also use strong brewed coffee or cold brew. The coffee enhances the cake’s richness and complements the chocolate flavor.

Eggs – I typically use large eggs, but any size should work. Just ensure they are at room temperature for even mixing.

Chocolate Liqueur – If you don’t have chocolate liqueur on hand, vodka can be used as a substitute.

Supplies Needed

Bundt pan

Mixing bowl

Mixer (stand mixer or a hand-held mixer)

Oven thermometer (highly recommended)

Cooling rack

Tips and Tricks

Greasing Your Bundt Pan: There’s nothing worse than a cake that won’t come out of the bundt pan or tear when inverting. Use either nonstick spray or melted shortening to thoroughly grease your bundt pan. Be sure to get into all the nooks and crannies of the pan design. A pastry brush works well for this, or you can wipe the grease into the crevices with a soft cloth or paper towel. If you’re concerned about sticking, dust the greased pan with cocoa powder by tapping the pan against the side of your hand to help distribute it evenly.

Removing Your Cake: One key to successfully removing your cake is to avoid inverting it too soon. Allow the cake to cool in the pan, as it will begin to pull away from the sides naturally. If your cake doesn’t come out perfectly, don’t worry! You can easily cover any imperfections with glaze.

Oven Thermometer: Using an oven thermometer is essential since oven temperatures can vary significantly. Ensuring the correct temperature will help you achieve the best results.

Dry Utensils: Ensure that your measuring cup and stirring spoon are completely dry when making ganache. Any water can cause the ganache to split, preventing you from achieving the smooth, glossy chocolate texture.

My aunt’s handwritten cake recipe from her recipe binder

Variations

You can make this cake alcohol-free by using only coffee as the liquid in both the cake and glaze.

For a stronger coffee flavor, try making the ganache glaze with espresso chocolate chips or adding extra instant coffee to your warm cream.

If you prefer a boozier flavor in the glaze, reduce the cream to 2.5 ounces and add a total of 2 ounces of liqueur. Just be careful not to alter the ratio of liquid to chocolate too much, as it may prevent the ganache from setting properly.

If you prefer a powdered sugar glaze instead of a chocolate glaze, mix 1 cup of powdered sugar with 1/4 cup of Kahlúa

Related Recipes You’ll Love

If you enjoy liqueur-infused desserts, try my Mudslide Brownies or Champagne Strawberries

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

How to Make Homemade Cherry Cordials?

This chocolate covered cherry recipe (also called cherry cordials or cordial cherry) has a few specialized ingredients that you will likely have to purchase online ahead of time. Admittedly, this recipe can be time consuming but it is a fun activity. It is also a good group activity to make candy with friends or family. 

Many chocolate cherry recipes use solid fondant that is wrapped around a cherry. These recipes then use invertase (enzyme) or alcohol to dissolve the fondant which leaves a liquid center after a few days. It is also common for cordial recipes to use light corn syrup in the filling to give that syrup texture. This recipe is unique in that powdered fondant is used to make the filling without corn syrup and you can eat the candy immediately.

I remember eating Queen Anne cherries when I was a kid and they are good, but once I had the homemade version I have never gone back. Homemade cherry cordials are much better. They are not as sweet and the syrup is not as thick. Homemade cordials are made using a candy mold. First, you make a candy shell, fill it with fondant filling and a cherry, and top additional chocolate to form the bottom of the candy. Invert the candy mold to release the candy and place it in decorative paper cups for serving or gifting.

Ingredient Notes

Maraschino cherries- you must use canned or jarred cherries for this recipe that have been preserved.  Fresh cherries will not work or last very long inside the candy. Frozen cherries should also be avoided in this recipe.

Chocolate – you can use milk chocolate or dark chocolate. I used a mixture of chocolate almond bark and milk chocolate that I had on hand and it worked great. Chocolate bars or chocolate buttons (such as Merkens or Callebaut) would also taste delicious. I have made these many times before only using almond bark, and it works just fine. I would choose almond bark over chocolate chips because almond bark melts easier and I find it easier to work with.

Fondant – use powdered or dry fondant. This item can be found online or in local baking supply stores. Bags are often labeled for candy making. Do not follow the recipe on the bag. You will have fondant powder left over, but I have found that it is good long past the expiration date if stored in a plastic storage bag. You can make many batches of candy with one pound of fondant.

Supplies Needed

Plastic Candy Mold – a candy mold is needed to make these cordials. Hard plastic molds work best. Cordials can break when trying to push out of a silicone mold, and therefore I do not recommend silicone molds for this recipe. For these cordials, I used a cherry flip mold (mold number 90-5616). You could also use a similar size bon bon mold or any other design or shape you would like. I use an eight cavity mold. The cavities are 1 1/4 inches in diameter and 7/8 inches deep. I recommend having at least two molds to speed up the candy making process.

Small spoon – you will need a utensil to help spread the chocolate into the mold. I have found that a small baby spoon is the perfect tool to use.

Microwave safe bowl for melting chocolate.

Assembly

It is helpful to have two molds. You can assemble cordials in one mold, while the other one is hardening in the freezer. Have a friend or family member help you and set up an assembly line.

Tips and Tricks

Cut cherries on a plate to prevent staining your cutting board.

Line your working area with parchment paper to make for easier cleanup.

Keep checking the consistency of your chocolate. The chocolate will cool as you are building the candy and you may need to pop it back in the microwave for 30 seconds. It is difficult to get a good shell or flat smooth bottom if the chocolate is too thick.

If you prefer a thicker less runny filling, you can add more powdered fondant to the recipe until you achieve the desired consistency.

Don’t add too much filling into the cavity or it will be difficult to seal the bottom of the candy. On the other hand, don’t put too little filling in the cavity or you will end up with a lot of solid chocolate on the bottom of the candy. Find a happy medium where you fill the cavity 1/2 to 3/4 full.

When eating these cordials just pop the whole thing in your mouth! If you try and bite into it, the liquid center will make a big mess.

Variations

You can substitute half of the cherry juice for another liquid such as brandy, if you want to make an adult version.

How to Store Homemade Cherry Cordials?

Store homemade candy in an airtight container. I use a plastic storage container with a lid. Store candy in a cool dry place. I do not recommend storing candy in the refrigerator as it can cause spots to form on the chocolate shell from contact with moisture.

Below you will find tips and tricks to help achieve the best results possible!

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

How to Make a Coconut Cake

The secret to an outstanding coconut cake is infusing coconut flavor throughout both the cake and frosting. Begin by baking soft, white cake layers with a hint of coconut extract for a light, tropical taste.

To enhance the coconut flavor, allow coconut milk to soak into the cake layers before evenly spreading coconut milk frosting between each layer. Once assembled, generously coat the entire cake with the same creamy frosting, then finish by covering it completely with shredded coconut.

The result is a moist cake that is both rich and refreshing, with a sweetness that perfectly highlights the natural flavor of coconut.

Ingredients

Coconut milk – I recommend using canned coconut milk for the best flavor. Look for it in the international food section of your grocery store. Make sure it’s coconut milk and not coconut cream.

Supplies Needed

Mixer (stand mixer or a hand-held mixer)

Cake pans I used 8 inch round cake pans, but you could also use 9 inch pans but the cake layers will be a little thinner.

‍Offset spatula (optional, but helpful for frosting)

Bench scraper (optional, but helpful for frosting)

Tips and Tricks

Use Cake Mix: I used two boxes of Duncan Hines white cake mix for this recipe. Prepare the cake batter in your stand mixer fitted with the paddle attachment, following the box instructions. Then, divide the batter into the prepared 8-inch cake pans (2 inches deep). Avoid overfilling the pans to prevent overflow during baking.

Make Ahead: You can make and bake the cake layers in advance. Once cooled, wrap each layer individually in plastic wrap and place them in a freezer-safe storage bag. You can assemble your cake with frozen layers or let cakes defrost for about 10 minutes before assembly.

Frosting Portioning: I made one large batch of frosting and divided it in half—one half for the inside of the cake and the other for the outside.

Add Coconut: To add shredded coconut to the outside of the cake, carefully place the cake on your countertop so it slightly hangs over the sink. Have a bowl in the sink to catch falling coconut. Gently press the coconut onto the sides of the cake with your hand, turning the cake and repeating until it’s fully covered. Add shredded coconut to the top as the last step.

Store Frosting: This frosting can become soft depending on your kitchen’s temperature. If needed, you can temporarily store it in the refrigerator to help it solidify.

Variations

This simple coconut cake recipe serves as a base for many delicious variations:

Add Fillings: Incorporate additional fillings between the cake layers, such as lime, lemon, or pineapple curd.

Change Extracts: Experiment by swapping out coconut extract for almond extract or rum flavoring.

Related Recipes You’ll Love

Looking for more delightful dessert recipes? Try my Ombre Layer Cake

Easy peach cobbler made with a unexpected special ingredient. Make with fresh or canned peaches.

Prep:

15

minutes

Cook:

45

minutes

TOtal:

60

minutes

• Fresh peaches. Approximately 5 medium peaches (600g – weight after pitted and peeled)
• 1 cup all-purpose flour (120g)
• 3/4 cup granulated sugar (150g)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 teaspoons baking powder (8g)
• 1 cup milk (228ml or 8oz)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup butter (1 stick or 113g)
• ~35 red hot cinnamon candies (20g)
• 2 tablespoons light brown sugar (37g)

1. Preheat the oven to 350°F.
2. Remove pit and skin from peaches. Slice and set aside.
3. In a separate bowl whisk together flour, sugar, spices, salt, and baking powder.
4. Add milk and extracts to the flour mixture. Mix until combined and smooth. Set batter aside.
5. Cut butter into large pieces and add to the bottom of an oven-safe baking dish (2 to 2.5-quart volume).
6. Melt butter in the oven for approximately 5 minutes. Remove the baking dish from the oven.
7. Pour the batter mixture directly over the melted butter. No need to mix.
8. Add sliced peaches on top of the batter and butter in the baking dish. Make sure the fruit is well distributed in an even layer.
9. Sprinkle the top of the peaches with red hot cinnamon candy.
10. Sprinkle brown sugar over the top of the cobbler.  
11. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set (does not jiggle).
12. Remove from the oven and allow to cool.
13. Spoon cobbler out of the baking dish. You can serve warm, cold, or at room temperature.
14. Store covered in the refrigerator for a few days.

Makes 6 servings

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

How to Make Homemade Cherry Cordials?

This chocolate covered cherry recipe (also called cherry cordials or cordial cherry) has a few specialized ingredients that you will likely have to purchase online ahead of time. Admittedly, this recipe can be time consuming but it is a fun activity. It is also a good group activity to make candy with friends or family. 

Many chocolate cherry recipes use solid fondant that is wrapped around a cherry. These recipes then use invertase (enzyme) or alcohol to dissolve the fondant which leaves a liquid center after a few days. It is also common for cordial recipes to use light corn syrup in the filling to give that syrup texture. This recipe is unique in that powdered fondant is used to make the filling without corn syrup and you can eat the candy immediately.

I remember eating Queen Anne cherries when I was a kid and they are good, but once I had the homemade version I have never gone back. Homemade cherry cordials are much better. They are not as sweet and the syrup is not as thick. Homemade cordials are made using a candy mold. First, you make a candy shell, fill it with fondant filling and a cherry, and top additional chocolate to form the bottom of the candy. Invert the candy mold to release the candy and place it in decorative paper cups for serving or gifting.

Ingredient Notes

Maraschino cherries- you must use canned or jarred cherries for this recipe that have been preserved.  Fresh cherries will not work or last very long inside the candy. Frozen cherries should also be avoided in this recipe.

Chocolate – you can use milk chocolate or dark chocolate. I used a mixture of chocolate almond bark and milk chocolate that I had on hand and it worked great. Chocolate bars or chocolate buttons (such as Merkens or Callebaut) would also taste delicious. I have made these many times before only using almond bark, and it works just fine. I would choose almond bark over chocolate chips because almond bark melts easier and I find it easier to work with.

Fondant – use powdered or dry fondant. This item can be found online or in local baking supply stores. Bags are often labeled for candy making. Do not follow the recipe on the bag. You will have fondant powder left over, but I have found that it is good long past the expiration date if stored in a plastic storage bag. You can make many batches of candy with one pound of fondant.

Supplies Needed

Plastic Candy Mold – a candy mold is needed to make these cordials. Hard plastic molds work best. Cordials can break when trying to push out of a silicone mold, and therefore I do not recommend silicone molds for this recipe. For these cordials, I used a cherry flip mold (mold number 90-5616). You could also use a similar size bon bon mold or any other design or shape you would like. I use an eight cavity mold. The cavities are 1 1/4 inches in diameter and 7/8 inches deep. I recommend having at least two molds to speed up the candy making process.

Small spoon – you will need a utensil to help spread the chocolate into the mold. I have found that a small baby spoon is the perfect tool to use.

Microwave safe bowl for melting chocolate.

Assembly

It is helpful to have two molds. You can assemble cordials in one mold, while the other one is hardening in the freezer. Have a friend or family member help you and set up an assembly line.

Tips and Tricks

Cut cherries on a plate to prevent staining your cutting board.

Line your working area with parchment paper to make for easier cleanup.

Keep checking the consistency of your chocolate. The chocolate will cool as you are building the candy and you may need to pop it back in the microwave for 30 seconds. It is difficult to get a good shell or flat smooth bottom if the chocolate is too thick.

If you prefer a thicker less runny filling, you can add more powdered fondant to the recipe until you achieve the desired consistency.

Don’t add too much filling into the cavity or it will be difficult to seal the bottom of the candy. On the other hand, don’t put too little filling in the cavity or you will end up with a lot of solid chocolate on the bottom of the candy. Find a happy medium where you fill the cavity 1/2 to 3/4 full.

When eating these cordials just pop the whole thing in your mouth! If you try and bite into it, the liquid center will make a big mess.

Variations

You can substitute half of the cherry juice for another liquid such as brandy, if you want to make an adult version.

How to Store Homemade Cherry Cordials?

Store homemade candy in an airtight container. I use a plastic storage container with a lid. Store candy in a cool dry place. I do not recommend storing candy in the refrigerator as it can cause spots to form on the chocolate shell from contact with moisture.

I used to work as a biologist who had a serious baking obsession. At work, I weighed out chemicals in the laboratory, but at home, I was weighing out cups of flour and sugar. It is not surprising that I love to bake since baking is both a science and an art. When I was a teenager, I started watching cooking and baking shows on TV. Through high school and college, I baked occasionally but nothing too serious. When I later got married, I was inspired by my mother-in-law and wanted to bake my husband treats from his childhood. My mother-in-law is an exceptional baker! I baked now and again with some success and a few epic failures (peppermint popcorn I’m talking about you!)In 2020, during the start of the pandemic, I had a lot of time spent at home. I decided to dive right in and actually try baking items I had seen on TV or on social media. I had always wanted to make a layered cake. Not the two-layer birthday cake I made in high school, but the tall cake with straight sides and impeccably smooth icing that seemed terrifying. My first cake was overly sweet and plain, but I enjoyed the challenge. Over the past few years, I have been making desserts for friends, coworkers, and neighbors.

I love the sense of accomplishment when a recipe is successful, and have learned that perfection is not the goal. I enjoy sharing recipes and connecting with people through baking, therefore I started this blog in 2022.

These no-bake haystack cookies are sweet, crunchy, and ready in minutes – a quick treat that’s perfect for holidays or anytime snacking

Prep:

30

minutes

Cook:

minutes

TOtal:

30

minutes

• 11 ounces of butterscotch baking chips (312g)
• 5 ounce can of chow mein noodles (141g)
• 1/2 cup of chopped cashews (2.5 ounce, 70g)

1. Prepare your workspace: Line your countertop or baking sheet with parchment paper to prevent sticking.
2. Melt the butterscotch chips: In a large microwave-safe bowl, melt the butterscotch baking chips in 30-second intervals, stirring between each, until smooth. Be careful not to overheat or burn the chocolate. You can also melt the butterscotch using a double boiler if you prefer.
3. Coat the noodles and nuts: Add the chow mein noodles and chopped cashews to the melted butterscotch. Gently stir or fold the mixture to evenly coat the noodles, being careful not to break them too much.
4. Form the haystacks: Drop a spoonful of the mixture onto the parchment paper. Use the spoon to shape them, if needed, into small mounds resembling haystacks.
5. Let them set: Allow the haystacks to harden at room temperature, or place them in the refrigerator for faster setting.
6. Store and serve: Once set, transfer the haystacks to an airtight container. They can be stored at room temperature, but we prefer keeping them in the fridge for a firmer, chilled texture.

Makes approximately 30 pieces, depending on size.