When I was a sophomore in college many moons ago, I landed the coolest job ever. Chocolate-Mold-Tapper at the best chocolate company in the land. I should probably mention that I scored the job because my mom had dated the owner’s son waaaay back in the day before my dad or I or my other four siblings came into the picture, but I won’t. I’d like it remembered I got the job based on my mad chocolate-tapping skills.
Anyhow, my main job was to make all of the 3-dimensional chocolate products, everything from chocolate violins to chocolate baby shoes. I filled and tapped, filled and tapped. Nary an air bubble in my chocolate molds, I’m proud to say. However, the real reason I’m telling you this (seriously, get to the point already!), is because while there, not only did I regain my “freshman 15” but ended up packing on the “sophomore 30″…all because I developed a serious addiction to the haystack.
Ever had one? Well, they just might be the best confection on the planet. Finely, finely, finely chopped toasted coconut enveloped in rich, sweet, creamy chocolate (dark chocolate!). That’s it. Simple and oh, so very addicting. Each bite is like a melt-in-your-mouth melding of coconut and chocolate. They are my favorite chocolates ever. And no, I’ve never tried dipping them at home…
…but I have made these chocolate haystack cream cheese squares. The delectable haystack combination forms the so-called crust and is topped with a silky, smooth cheesecake layer and toasted coconut. Hello.
No wonder this “sophomore 30″ is still hanging around 13 years later.
Click on the Sugar Rush button to the right to see all the Sugar Rush recipes so far!
One Year Ago: Chocolate Toffee Brownie Bites
Two Years Ago: Holiday Morning Buns
Ingredients
- 2 cups finely ground graham crackers (from about 15 rectangles)
- 3 cups (10 ounces) finely shredded unsweetened coconut
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup (3 ounces) milk chocolate chips
- 1 cup plus 3 tablespoons granulated sugar
- 1 stick (1/2 cup) butter, cut into 2-inch pieces
- 5 eggs
- 12 ounces cream cheese, room temperature
Directions
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment.
- Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg.
- Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan.
- Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.
Recipe Source: adapted from Martha Stewart
I don’t even like cream cheese and these look good to me!
This looks like a delicious version of a haystack! In my world, a haystack is those Chinese chow mein noodles mixed with peanuts and coated in butterscotch. Ever heard of that type of haystack? Might be a Southern thing…
Oh my goodness! These just moved to the top of my holiday baking list!
That sounds like my kinda job!! And no doubt this recipe is being added to my Christmas baking list now–thanks for sharing! Looks delish!
What a fabulous job. I’m not sure I could be trusted around so much chocolate though.
I haven’t had a haystack in so long I barely remember their glory. I will have to request Santa leave me some in my stocking. Beautiful treats….I will have to give these a try.
my shopping list keeps getting bigger. I need these on my holiday plates for neighbors. thanks for sharing. I have heard of that store before. did you go to Ricks?
I’m considering making these for breakfast….I LOVE haystacks and cheesecake….totally could be a new favorite. Thanks! (and now I may be heading to Florance’s too!)
I love florence’s! Such good chocolate! These look divine!
These look amazing. Seriously amazing. Can you find unsweetened coconut in the baking isle at the grocery story? All I can remember seeing is sweetened coconut. On a side note, I made your amazing chocolate cake when my parents were here visiting and I kid you not that we ate it for dessert, breakfast and then lunch the next day. IT IS SO GOOD!!
I don’t even like chocolate and I want to eat these! They look divine.
That is quite the wikipedia entry on Freshman 15. In-depth, informative, thorough. Good linking.
Megan – I actually found unsweetened coconut quite easily in my area, although I had never noticed it before. I found it at a grocery store called Woodman’s here. They have a particularly well-stocked baking section. I haven’t seen it at Walmart or a few other grocery stores. In a pinch, you could use sweetened coconut but adjust the sugar to taste so it isn’t so sweet.
DessertForTwo – I’ve never heard of those, Christina – but they sound delicious!
Mel,
I have been stalking your blog for a long, long, time and I love your recipes so much! But I think what I like even better is reading your stories and/or descriptions about the foods and why you love them! It is hilarious and also makes me want to try just about every recipe. Thanks again, keep it up!
someone went to ricks! these look and sound SO good, must try!
Holy cow Mel can you just make me a book of all the sugar rush recipes?? Okay seriously while reading this I HAD to make them, so I began thinking I had all the ingredients! (score!) I was beginning to taste them in my mouth and then read that I had to wait overnight!! Ahhhh! Why would you post such a tantalizing recipe and not live close enough still that I could come steal yours?? (even though you probably made them awhile ago) anyways looks and sounds like I’m going to have to make these and then try to practice patience until tomorrow! Argh!
Wow! This is a definite keeper. That looks dangerously good!!! Thanks!
Mel, these look so goood!!!! Your family is SO lucky to have you as a family chef and baker!
Wow…these look amazing, Mel! I agree with Sook- your family is very lucky!
Mel…would you consider a boarder? I so need to come live with you. You make such wonderful stuff. These look incredible!!!
Your root beer float fudge looks so fun and different! I would have left the comment there, but entries were closed for the post. How on earth do you servive with all these yummy treats in your house? I would eat myself sick!
Hey Mel,
That bottom layer looks just like the bottom of Nanaimo Bars. Have you ever had those? If not, they are a DELISH layered Canadian treat. We made them during the Olympics last year. They are similar except with another layer of chocolate on top. You should try them! The recipe is on my blog under “desserts”. Have a great holiday!
Oh I love Florences, my mom grew up in Rexburg, and my grandma worked at “Ricks” for years as the secretary to the sports director. My mom still buys us Florences every Easter and Christmas. I try to hoard them as much as possible. What a fun job that would have been. I too was at Ricks 13 years ago, what a small world. I want to try these as well they look awesome!!
Recommended Coconut Chocolite Sugar…
[...] utter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring [...]…
darn you, mel. darn you. i don’t think i could exhibit one iota of self control when it comes to these. egads. also, chocolate mold tapper? sounds excellent.
Oh no! I’m such a sucker for coconut and chocolate and am just now seeing this! Yikes! I’m totally making these this week after I buy some cream cheese.
I just made your Easiest Brownies, but rather than a 9 x 13 pan, I made them bite-sized in a silicon mini muffin pan. Not only did they pop out perfectly and look temptingly terrific, but they taste SO good too. I can’t thank you enough for all the inspiration you give to so many!
You’re awesome, Mel! Xie xie! (Thank you–in Mandarin)
Hi Mel! Wow, I adore this recipe. I made a couple changes and put my version of it on my blog. Thank you so much! Your blog is my favorite food blog and I refer to it daily! You are a fantastic cook! Here’s the link: http://kellytimestwo.blogspot.com/2011/01/chocolate-haystack-cheesecake-bites.html
These were so good! The best thing I’ve had in a long time! Coconut? Chocolate? Cream Cheese? Uhhhhhhhh….yes, please. What more could you want?!
So, Mel. I made these this weekend and have a question. I made it in my 8inch round cheesecake pan. And they were divine. But… my cheesecake layer was more like mousse. Did I not cook it long enough? And the bottom layer was kinda hard. No offense to Martha, but I loved the bottom, but wasn’t too thrilled with the top layer. Thanks for the great recipe though!
Hey Krista – I’m not sure why the bottom layer was so hard. Maybe underbaking it by a few minutes would help. The cheesecake layer on these bars is on the soft side so you may have baked it just right but if you dare try them again, add a few minutes onto the baking time of the cheesecake layer to see if it helps firm up.
Thanks Mel!
Hey Mel! I just wanna say that these squares are abosultely delicious ! and addicting… everyone who tried them loved them! Thank you so much and I’ll definitely be trying more of your recipes in the future