- 2 cups (4 oz) shredded unsweetened coconut
- 1 cup plus 2 tbsp butterscotch chips
- 1/4 tsp salt
- 1/4 cup semi-sweet chocolate chips
Preparation:
Prepare a baking sheet by lining it with aluminum foil and set aside for now.
On stove top, melt butterscotch chips, add salt & coconut. Mix well.
Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.
After all of the haystacks have been formed, melt the chocolate chips. Then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.
Refrigerate to set the butterscotch and chocolate, at least 30 minutes.
On stove top, melt butterscotch chips, add salt & coconut. Mix well.
Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.
After all of the haystacks have been formed, melt the chocolate chips. Then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.
Refrigerate to set the butterscotch and chocolate, at least 30 minutes.
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