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No Bake Chocolate Cake Rolls

Easy Butterscotch Haystacks

These Butterscotch Haystack Recipe can be your ultimate choice for family fun time. Whether you include chocolate eggs for a bird nest look or try the Chocolate Variant, this delightful fusion of sweet and salty will stay with you forever.

Yield: 12-14 Candies

Skill Level: Beginner

Prep Time: 12-15 minutes

All you will need is:

½ cup Reese’s Peanut Butter Chips

1 cup Hershey’s Butterscotch Chips

1-½ cups or 3 ounces Chow Mein Noodles (randomly broken)

1 tablespoon Shortening (avoid using margarine, spread or oil)

All you need to do is:

Line a cooking sheet with wax paper.

Melt the butterscotch and peanut butter chips with the shortening in a microwave safe bowl.

Heat at medium heat (50%) for 1 minute. Heat for additional 15 seconds intervals stirring every time until melted nice and smooth to stir.

Immediately add in the Chow Mein noodles and stir to coat.

Drop the mixture by heaping spoons on to the prepared lined cooking tray or into paper candy liners. Let stand until firm or cover and refrigerate until firm.

Store in an air tight container in fridge.

Variation Ideas: 

CHOCOLATE HAYSTACKS: Substitute 1 cup Hershey’s Dark Chocolate Chips, HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips.

Proceed as directed above with peanut butter chips, shortening and chow mein noodles.

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No Bake Chocolate Cake Rolls

Get hold of yourselves and roll together some of the most amazing ingredients to make this surprisingly easy no bake cake roll. Slice up and enjoy this hybrid dessert between a cream pie and a trifle.

Yield: 12 Servings

Skill Level: Beginner

Prep Time: 30 minutes

All you will need is:

3 tablespoons Hershey’s Cocoa

1 cup Milk

1 pack Instant Vanilla Pudding and Pie Filling

8 ounces Non-Dairy Whipped Cream (Frozen)

1 pack or 10 ounces Chocolate Wafers

Hershey’s Kisses and Hugs Milk Chocolate (for garnish)

All you need to do is:

Combine together 2 tablespoons of cocoa and pudding mix in a bowl.

Add in milk and beat with a hand mixer on low speed until thick and smooth.

Now, fold in 1 cup of whipped topping and stir well.

Take the wafers and spread around 1 tablespoon of pudding mix on top of the wafers. Line together in a stack of 5 or 6.

On a sheet of foil, stand wafers on edges to make on long roll. Wrap tightly and refrigerate for 5 to 6 hours or overnight.

Sift the rest of 1 tablespoon of cocoa over the remaining topping and mix well.

Unwrap your roll and place it on a serving tray. Spread the whipped topping mix on the roll.

Now peel the wrappers off the candies and place on the roll to garnish.

To serve, slice at the angle of 45⁰ to 50⁰ or diagonally.

To save for later use cover and refrigerate.

Buy your ingredients here:

https://www.theclubprice.com/

www.amazon.com/

 

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