Tuesday, April 2, 2024

Marshmallow Haystacks


I created this recipe for myself. I didn't measure anything, so the ingredients below are just a guess.

The idea is to put enough chocolate over the other ingredients to bring them together. Too much chocolate would overwhelm the rest. Not enough chocolate would probably make them too dry.


1 package chocolate chips

1/3 package mini-marshmallows

1/3 package shredded coconut flakes

2-3 tsp. vanilla

1 Cup of Equal, Splenda or your favorite sweetener.

Fill half of a medium bowl with all of the ingredients except for the chocolate chips. You want roughly an equal amount of marshmallows and coconut, with just a few teaspoons of vanilla and as much sweetener as you like (I like a lot).

I used Luv sugar-free chocolate chips, unsweetened coconut and Equal. If you want to keep making it sugar-free, then you might want to find sugar-free marshmallows as well. Mine are also gluten-free and dairy-free.

Melt the chocolate chips in the microwave or in a small pan on low heat.  Stir until all is melted. Pour the chocolate into the bowl with the other ingredients and stir with a spatula or wooden spoon.

Line a baking sheet with cupcake liners. With a small spoon, fill the liners with the mixture in the bowl (about halfway full). Mine made about a dozen. Put them in the fridge for a little while until the chocolate hardens.  These are yummy! A little chewy and a little crunchy.

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