Ingredients:

  • 2 cups Granulated White Sugar
  • ½ cup Whole Milk
  • ½ cup (1 stick) Unsalted Butter, cubed
  • ¼ cup Unsweetened Cocoa Powder
  • ¼ teaspoon Fine Sea Salt
  • ½ cup Creamy Peanut Butter
  • 1 teaspoon Pure Vanilla Extract
  • 3 cups Quick-Cooking Oats
  • 1 cup Shredded Sweetened Coconut

Instructions:

  1. Prepare the Mise en Place: Line two large baking sheets with parchment paper or silicone mats. In a large bowl, combine the quick-cooking oats and shredded coconut. Measure out the peanut butter and vanilla extract into a separate small bowl.
  2. Cook the Syrup Base: Combine the sugar, milk, cubed butter, cocoa powder, and salt in a heavy-bottomed saucepan. Place the saucepan over medium-high heat, stirring constantly until the butter is completely melted and the sugar is mostly dissolved (about 3–4 minutes).
  3. Boil the Mixture: Bring the mixture to a full, rolling boil that continues even when stirring. Crucially, set a timer and let the mixture boil for exactly 60 seconds. Do not stir during the final 60-second boil. Remove the saucepan immediately from the heat.
  4. Mix and Drop: Working quickly, stir the peanut butter and vanilla extract into the hot syrup base until fully melted and smooth. Pour the oat and coconut mixture into the saucepan. Fold quickly but thoroughly using a spatula until all the dry ingredients are fully coated in the chocolate mixture.
  5. Set and Serve: Using two spoons, drop rounded spoonfuls of the mixture onto the prepared baking sheets (roughly 1.5–2 tablespoons per cluster). Allow the Haystacks to set undisturbed at room temperature for about 45 minutes, or place them in the refrigerator for 20 minutes for a faster set.