White Chocolate Peanut Holiday Haystacks
These white chocolate peanut holiday haystack cookies are so beautiful, easy, delicious and they freeze well. They can be prepared in less than ten minutes!
These white chocolate peanut holiday haystack cookies are so beautiful, easy, delicious and they freeze well. They can be prepared in less than ten minutes!
- Carbohydrate 1.50546666666667 g
- Cholesterol 0 mg
- Fat 4.59573333333333 g
- Fiber 0.793333333333333 g
- Protein 2.408 g
- Saturated Fat 0.63784 g
- Serving Size 1 1 Serving (9g)
- Sodium 1.68 mg
- Sugar 0.712133333333334 g
- Trans Fat 0.225680000000001 g
- Calories 53 calories
Step-by-step
- Melt chocolate in large microwavable bowl according to bag instructions.
- Add peanuts and chow mein noodles.
- Drop by rounded spoonfuls on to wax paper.
- Shake on sprinkles and allow to cool for several hours before removing from the wax paper.
Preventing Seized Chocolate
Overheating white chocolate causes immediate graininess and seizing because cocoa butter separates easily under high heat. Microwave the chocolate chips in 30-second increments at medium power, stirring vigorously between each interval. Stop heating while a few small lumps remain in the bowl. Residual heat finishes melting the chips safely without scorching the sugar solids.
Coating Mechanics
Add salted peanuts and chow mein noodles only after the chocolate reaches a smooth, fluid consistency. Fold the dry ingredients gently with a silicone spatula to coat each piece completely. Drop portions onto wax paper immediately. Work quickly before the chocolate cools and hardens in the mixing bowl.
Setting and Storage
Allow the clusters to sit undisturbed at room temperature for at least two hours until completely firm. Transfer the set pieces to an airtight container layered with parchment paper. Store them at cool room temperature for up to one week. Alternatively, freeze the finished cookies for up to one month without loss of texture.
