Prep and Cook Time
20 Mins
Chill Time
1 Hour 15 Mins
Yield
Makes 16 haystacks

The flaky texture of these clusters reminds us of Butterfinger candy bars.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per haystack.

Ratings & Reviews