This recipe was developed by me for Chocoley. All opinions are 100% my own.
When a chocolate company contacts you and asks if you want to sample some of their product, you say yes. Without hesitation. Because…chocolate.
Have you ever heard of Chocoley? I hadn’t. But I won’t forget them now. Originally set up in the chocolate fountain business, they quickly figured out they had such a great product of chocolate that they branched out into candy making.
They have a huge website devoted to candy making, including coloring oils, decorative toppings, metallic sugar crystals, sprinkles, and edible confetti. They also have a plethora of candy making materials like molds, squeeze bottles, sticks and screwers, gloves, wrappers, just to name a few. And need packaging? They’ve got you covered there, too, with cello bags, boxes, and foil wrappers. The list goes on and on. They are truly a one-stop-shop.
All of their chocolate products are made using a select grade of cocoa beans from the finest cacao growing regions of the world. All of their other ingredients – from milk to sugar and everything in between—are rich and pure.
…and also this Drizzle & Design White Chocolate, which as you can see, comes in its own bottle. Just put it in some hot water, and drizzle once melted. LOVE.
No double boiler, friends! Which cuts down on time, but not on taste. You know how much I love that.
Now, what to use them in? I decided on Haystacks – I’ve seen them floating around the internet for years, but had never actually made them.
The chocolate was super easy to handle. Popped it in a microwave-safe bowl, melted in less than 2 minutes. Combined my few ingredients and done. And along the way, ate way too many of the wafers from the other package, and licked a ton of chocolate off my fingers.
I’d call that a success.
I highly recommend these products and this website for anyone who makes cake pops, truffles, birthday molds, etc.
No-Bake Dark Chocolate Haystacks with Macadamia Nuts
Makes approximately 30
Prep time: 20 minutes
• 1 pound bag Chocoley Dark Chocolate wafers (about 3 1/4 cups)
• 3 cups chow mein noodles
• 1 cup chopped macadamia nuts
• white chocolate for drizzling, optional
Line 2 baking sheets with wax paper; set aside.
Place chocolate wafers in a large microwave-safe bowl; cook in the microwave for 1 minute, and then in 20 second intervals, stirring each time, until melted and smooth.
Add in the chow mein noodles and macadamia nuts; stir to combine.
Drop heaping tablespoon mounds of the mixture onto the wax paper a few inches apart. Drizzle white melted chocolate over the tops, if desired.
By the time you’ve formed all of them, they should be dry. If not, place baking sheets in the refrigerator for a few minutes to fully set.
Eat and enjoy!
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