Butterscotch Haystacks, The Perfect Holiday Treat!
Today’s featured chef, Audrey Dunham, shows us how to make vegan butterscotch haystacks for the upcoming holiday season. The holidays aren’t the holidays without cookies! Am I right? These Holiday cookies are literally indistinguishable from their conventional counterparts and it gives Audrey great satisfaction bringing these recipes not only to vegans but to mainstream cookie lovers as well.
"Vegan Christmas Cookies and Cocoa" with today's featured chef, Audrey Dunham, the author of this beautifully written cookbook, full of colorful photographs of nearly every recipe in the book! Audrey holds a certificate in Plant-Based Nutrition from Cornell University, has an entertaining YouTube channel (Audrey Dunham) and an amazing Vegan Food Blog (AudreyDunham.com) . She is the quintessential food lover who is a pastry chef at heart, and now is expressing her passion for pastries in her first book. Audrey is the creator of “Peanut’s Bake Shop” (shop.audreydunham.com) named after the beloved character, Peanut, created by her husband, Jeff Dunham, the amazing ventriloquist and comedian, a proud wife and the mama to 5 year old twin boys and Step-Mom to three grown girls. These Christmas cookies are literally indistinguishable from their conventional counterparts and it gives Audrey great satisfaction to bring these recipes not only to vegans, but to mainstream cookie lovers as well. #Watch #TODAY on #LunchBreakLIVE on #JaneUnchained News Network. #Christmas #ChristmasCookies #HotChocolate, #HotCocoa, #dessert ##Cookies #vegan #vegandesserts
Posted by Jane Unchained News on Tuesday, December 1, 2020
Audrey Dunham, Cookie Queen and So Much More!
Audrey holds a certificate in Plant-Based Nutrition from Cornell University, has an entertaining YouTube channel and an amazing Vegan Food Blog. Audrey is the quintessential food lover, a pastry chef at heart, and is now expressing her passion for pastries in her first book. Audrey is the creator of “Peanut’s Bake Shop,” named after the beloved character, Peanut, created by her husband, Jeff Dunham, the amazing ventriloquist and comedian. She is the proud wife to Jeff, mama to 5 year old twin boys and step-mom to three grown girls.
Back To The Butterscotch Haystacks
I am a cookie/treats lover, so these butterscotch haystacks are an exciting recipe for me. And, with all that is going on with covid, I have way more time to bake and cook at home than normal, and I suspect you do too, so why not give these a try. Your friends and family are sure to love them. Bake a batch as a holiday gift, or just as a treat for the whole family to enjoy. I am posting the recipe below so you have no excuse not to try them. Haha. And if you want to try some of the other delicious holiday treats Audrey has up her sleeve, be sure to buy her book. She has many beautiful recipes to explore in this full colored recipe book.
More Than Just Butterscotch Haystacks!
Here are a few examples of the holiday treats available in Audrey’s new cookbook “Vegan Christmas Cookies and Cocoa”. And if you are looking for other vegan treats to bake at home or meals to cook, you can also check out our #LunchBreakLIVE archive of recipes, we have a ton to choose from.
VEGAN BUTTERSCOTCH HAYSTACKS
- 1 1/2 c (134 g) vegan mini marshmallows
- 1 1/3 c (73 g) crunchy chow mein noodles
- 1 c (172 g) vegan butterscotch chips
- 1/2 c (128 g) peanut butter
- 2 Tbsp (28 g) vegan butter or margarine
- 1/4 tsp salt
- In a large mixing bowl, stir together the marshmallows and chow mien noodles. Set aside.
- In a double boiler over medium heat, combine the butterscotch chips, peanut butter, salt and heat, stirring frequently, until fully melted. Alternatively, you can heat them in a medium-sized, microwave-safe bowl in the microwave in 30-second intervals, stirring in between each interval, until just melted. Do not over heat.
- Pour the butterscotch mixture over the noodle and marshmallow mix and stir well until all the marshmallows are coated.
- Drop about 1 1/2 Tbsp portions of the mix onto a parchment-lined or uncreased baking sheet to create 27-28 stacks.
- Allow to sit at room temperature for 1-2 hours, or until set. For faster setting, place in the refrigerator for 20 minutes.
Use gluten-free chow mien noodles or gluten-free pretzel sticks chopped into 1-inch (about 2.5 cm) pieces to replace the regular chow mien noodles. Check the labels for all remaining ingredients to ensure they are gluten-free as well. NOTES:
Add an extra layer of flavor by adding chopped nuts. Simply swap out 1/4 c (22g) chow mien noodles for 1/4 c (about 38 g) of your nut of choice. I like chopped pistachios or slivered almonds.
Can’t find vegan butterscotch chips? Simply swap them out for dairy-free chocolate chips instead
Once completely set, place the haystacks in cupcake liners or other paper cups for an extra-special presentation. STORAGE:
These haystacks are flexible and can be stored in airtight or non-airtight containers, tins or on plates covered with foil or plastic wrap.
Thank You For Joining In On This Butterscotch Haystack Party!
I thoroughly enjoyed this sweet episode of #LunchBreakLIVE, and I hope you did too. It has really put me in the mood for the holidays, and all the treats that come along with them! I think these butterscotch haystacks, or any of the other cookies in Audrey’s book, would make great holiday gifts. Most everyone loves a good cookie! And I love getting homemade baked goods as gifts, way better than a store bought gift. There is thoughtfulness and deliciousness with every bite! Until next time…keep cookin’ (or bakin’!)