These chocolate marshmallow treats will satisfy any sweet tooth. With few ingredients and no baking, you can make them with your kids, just make sure they can wait until they set.
Chocolate Marshmallow Haystacks
Servings
Ingredients
- 3 cups coconut flakes
- 3 oz. PHILADELPHIA Cream Cheese softened
- 2 tablespoon milk
- 2 oz. Unsweetened Chocolate melted
- 2 cups sifted powdered sugar
- 3 cups miniature marshmallows
- 1/4 teaspoon vanilla
Instructions
- Place coconut in shallow dish or pie plate; set aside. Beat cream cheese and milk in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Add chocolate and vanilla; mix well. Gently stir in marshmallows.
- Drop rounded teaspoonfuls of the cream cheese mixture into coconut; toss gently until evenly coated. Place on baking sheet.
- Refrigerate several hours or until firm.
- How to Soften Cream Cheese: Place measured amount of cream cheese on microwaveable plate. Microwave on HIGH 10 sec. or until slightly softened. Storage Know-How: Store in airtight container in refrigerator. Nutrition Information Per Serving: 150 calories, 7g total fat, 6g saturated fat, less than 5mg cholesterol, 80mg sodium, 21g carbohydrate, 1g dietary fiber, 17g sugars, 1g protein, 0%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 2%DV iron.
Try using less powdered sugar.
My chocolate marshmellow haystack dry out help!
There is not supposed to be any salt in this recipe, if you feel it needs it when you make it, you can add dash to taste.
Tamar how much salt do you add in it does not say!
You are right about Baker’s that was not supposed to be in there, but the coconut flakes for Passover should be good for this recipe and if you can’t find unsweetened chocolate try using bittersweet.
I don’t think Baker’s coconut and chocolate are kosher for Pesach…at least not in the Southeast. Can’t get nice, moist coconut flakes like that for Pesach, unfortunately. I also can’t find unseeeted chocolate…