I don’t know what possessed my parents to call me that, but somehow it started and it doesn’t.stop. While they’re better at minimizing the nickname, I still occasionally hear it and want to scratch my eyes out.
Really? What kind of nickname is Haystack?
It’s not catchy, it’s not cute or endearing, and frankly, just thinking about it gives me an allergic reaction.
Here is a picture of me as a child, in all my golden, straw-like glory.
Dude, what gives? I know people have far worse nicknames than I (and far greater problems than complaining about a nickname), but come on. It’s totally lame. Why can’t I be something like SugarBear or Princess? On second thought… I hate those, too.
As far as I’m concerned, most Hayleys in the world do NOT want to be compared with a large stack of dead grass. It’s confusing, slightly insulting, and makes us want to sneeze. So if you can please refrain from calling any humans haystacks, I know a Hayley in this world who’d appreciate it.
Howeeeeever, I have no problem calling other things haystacks, like actual stacks of hay OR haystack cookies. You know, the ones made with melted chocolate and chow mein noodles? They’re no-bake, a cinch to make, and resemble little stacks or nests. These are no exception and taste loads better than dry grass.
I got this amazing idea from a wonderful little book called No Bake Makery by Cristina Suarez Krumsick. Everything in this delightful book is oven-free, which means I can save a ton of time avoiding the whole baking process and get straight to eating. Her Cornflake Fudge Pies sounded so irresistible, but instead of pie-ifying them, I made them into simple rounds of cookies that resemble stacks of hay… without the insults 🙂
Get stackin’, my friends!
- 1 & ½ cups cornflakes
- 1 Tablespoon butter
- 1 cup butterscotch chips
- ½ cup sweetened condensed milk
- ¼ cup chopped roasted pecans
- ¼ cup s'mores candy corn (or any flavor candy corn)
- Line a muffin tin with about 18 paper or foil liners and set aside. Meanwhile, in a large microwaveable bowl, melt together the butterscotch chips, butter, and condensed milk. Stir together and microwave in 30-45 second increments at medium power, stirring after each addition, until the butterscotch chips and butter have completely melted. Stir until blended.
- Mix in the cornflakes, pecans and candy corn to coat thoroughly. Allow the mixture to cool at room temperature for about 20 minutes.
- Spoon the mixture evenly into the prepared baking cups, pressing down gently to condense them tightly together. Refrigerate the cookies for at least 4 hours, preferably overnight, before removing from the liners and serving.
Combining sweetened condensed milk, butter + butterscotch chips lends a fudgy texture to these crunchy, no-bake cookies. The cornflakes offer a delicious, crispy texture that tastes so good with the salty pecans and the little pockets of sugary candy corn. Consider using flavored candy corn in this recipe to dress it up a notch–here, I used s’mores flavored corn which lent a subtle, smoky/sweet chocolate and marshmallow flavor to the cookies. Likewise, caramel apple flavored corn would be delicious!
Have a fantastically delicious day!