Chocolate Raspberry Haystacks
Servings
36large haystacks
Cook Time Passive Time
5minutes 15minutes
Servings
36large haystacks
Cook Time Passive Time
5minutes 15minutes
Ingredients
Instructions
  1. Lay out two large sheets of wax paper beside a heat-tolerant trivet.
  2. In a medium-large heavy-bottomed saucepan, melt the butter or margarine.
  3. While the butter or margarine is melting, measure out the milk, sugar, salt, oats, coconut, and cocoa powder.
  4. Once the butter or margarine is melted, add the milk, sugar, and salt. Bring to a boil and boil gently for 2 minutes.
  5. Remove from heat and set onto the trivet. Add the Raspberry Dark Balsamic Vinegar.
  6. Stir in the oats, coconut, and cocoa powder until well combined.
  7. Using two spoons, and working quickly to preserve the heat, spoon haystacks onto wax paper.
  8. Allow to cool before placing in airtight containers. Haystacks keep up to four days.
Recipe Notes

This recipe uses Frescolio’s Raspberry Dark Balsamic Vinegar. You could also try any of the following balsamics for a different taste: