The flaky texture of these clusters reminds us of Butterfinger candy bars.
8 ounces semisweet chocolate, finely chopped
3/4 cup (about 2 oz.) finely crushed graham crackers
1 1/2 cups sweetened flaked coconut, divided
How to Make It
Line a baking sheet with waxed paper. Melt chocolate (see âÂ€ÂœMelting Chocolate: Be Gentle,âÂ€Â? below). With a heatproof spatula or wooden spoon, stir in graham crackers and 1 cup coconut.
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.
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.