Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Holiday Haystacks
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- Level: Easy
- Total: 1 hr 15 min (includes drying time)
- Active: 15 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 135
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 8 mg
- Level: Easy
- Total: 1 hr 15 min (includes drying time)
- Active: 15 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 135
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 8 mg
Ingredients
Directions
- Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
- Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
- When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
- Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.
