Best 6 Cornflake Haystacks Recipes

CORNFLAKE HAYSTACKS

Steps:

• Add the peanut butter and package of butterscotch morsels to large pan over a low/med heat.
• Melt, stirring often.
• Once your mixture is smooth and creamy, turn off heat and add cornflakes. Mix well until all flakes are coated. (you can add additional flakes per your texture preference but I have found this amount works well).
• Place your cookies (I use a pampered chef medium scoop) on wax paper, and let cool.

HAYSTACKS

Steps:

• In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
• To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

COWBOY HAYSTACKS

Steps:

• 1. In a large sauce pan, on low to medium heat, add sugar and corn syrup. Let this melt together.
• 2. Add in peanut butter and vanilla. Melt all together.
• 3. Remove from heat and pour in cornflakes and mix until all cereal is covered evenly.
• 4. Lay some wax paper out on the countertop and drop spoonfuls of mixture onto paper. Let set up. Maybe an hour or two. Should look like little haystacks.
• 5. Enjoy!

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

NO-BAKE CEREAL HAYSTACKS

Steps:

• Put the cereal in a large bowl. Combine the brown sugar, corn syrup, heavy cream and butter in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and whisk until smooth. Continue cooking, whisking occasionally, until the mixture thickens and starts to pull away from the sides of the pan, 5 to 6 minutes (it should register 230 degrees F on a candy thermometer). Remove from the heat and whisk in the vanilla, nutmeg and salt.
• Immediately pour the caramel over the cereal and stir with a rubber spatula until evenly coated. Scoop heaping tablespoonfuls of the cereal mixture onto an ungreased baking sheet. Let cool slightly, then use your fingers to gently form each into a mound or pyramid shape; sprinkle with nonpareils. Let cool completely.

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.