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

This Story Originally Appeared On sunset.com


Recipe Summary

1 hr 15 mins
1 hr 35 mins
20 mins
Makes 16 haystacks


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Note: Nutritional analysis is per haystack.

Nutrition Facts

117 calories; calories from fat 53%; protein 1.1g; fat 6.9g; saturated fat 4.5g; carbohydrates 15g; fiber 1.4g; sodium 43mg.