These marshmallow treats are the perfect holiday treat! To soften the cream cheese, place the measured amount on a microwaveable plate for 10 seconds on high. If you want to set the haystacks faster, put them in the freezer. They are also delicious to eat frozen!
3 cups BAKER’S ANGEL FLAKE Coconut 3 oz. PHILADELPHIA Cream Cheese, softened 2 Tbsp. milk 2 cups sifted powdered sugar 2 squares BAKER’S Unsweetened Baking Chocolate, melted 1/4 tsp. vanilla 1/8 tsp. salt 3 cups JET-PUFFED Miniature Marshmallows
PLACE coconut in shallow dish or pie plate; set aside. Beat cream cheese and milk in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Add chocolate, vanilla and salt; mix well. Gently stir in marshmallows. DROP rounded teaspoonfuls of the cream cheese mixture into coconut; toss gently until evenly coated. Place on baking sheet. REFRIGERATE several hours or until firm.
Leave a comment