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Coconut Haystacks

Prep and Cook time 20 mins
Chill time 1 hr, 15 mins
Yield Makes 16 haystacks
The flaky texture of these clusters reminds us of Butterfinger candy bars.

Ingredients

  • 8 ounces semisweet chocolate, finely chopped
  • 3/4 cup (about 2 oz.) finely crushed graham crackers
  • 1 1/2 cups sweetened flaked coconut, divided

Nutrition Information

  • calories 117
  • caloriesfromfat 53 %
  • protein 1.1 g
  • fat 6.9 g
  • satfat 4.5 g
  • carbohydrate 15 g
  • fiber 1.4 g
  • sodium 43 mg
  • cholesterol 0.0 mg

How to Make It

  1. Line a baking sheet with waxed paper. Melt chocolate (see “Melting Chocolate: Be Gentle,â€Â? below). With a heatproof spatula or wooden spoon, stir in graham crackers and 1 cup coconut.

  2. Mound heaping tablespoon of mixture onto prepared baking sheet. Sprinkle remaining coconut equally over tops of haystacks. Chill until haystacks are firm, about 1 1/4 hours. Store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 weeks.

  3. Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.

  4. Note: Nutritional analysis is per haystack.