What could be better than healthy chocolate? Healthy chocolate plus peanut butter plus coconut. I took the advice of other reviews and used one 10ounce bag of Reese's peanut butter chips and also added one 10 ounce bag of shredded coconut. After I mixed in the cereal and coconut I microwaved the whole "mess" for 30 seconds to facilitate mixing it all up. Then I used a small ice cream scoop to put on the waxed papered cookie sheets. Then outside on the snowy picnic table to cool. They tasted pretty good but next time I think t10 table spoons of butter might help with the dryness. I know, I Know, not as healthy, but we are talking chocolate here! Here is a copy of my custom recipe: http://allrecipes.com/customrecipe/63103890/barons-fiber-one-chocolate-peanut-butter-coconut-haystacks/detail.aspx

Reviewed On: Feb. 10, 2012

I gave this 5 stars but did not make it exactly as published. I cut the recipe in half an made it on the stove at very low heat. It still took 5 hours. It did not thicken up as much as I thought it would but I added a little more tapioca. My tapioca may be a little stale. I did add the raisins in in the last hour. Thanks for the recipe, I will make again

Reviewed On: Jan. 29, 2012

This is a great basic recipe that lends itself well to your personal options. I had a chicken that had been in the freezer way too long and a slow cooker and wanted to try them together. I found this recipe and the comments to it and went to work. I still had some frozen rosemary in the garden and a few oranges in the fridge so made Rosemary Orange baked chicken. First I slathered the bird with butter. Then, I made a rub of salt pepper poultry seasoning chopped fresh rosemary and paprika and rubbed that onto the whole chicken I grated up some orange zest and sprinkled that on the bird. I halved the orange and stuffed that in the cavity with 2 small onions. Trussed the bird and placed it on the slow cooker on the aluminum foil "logs" I had made. I added one cup of stock and cooked for 4 hours on high. It came out tender, moist with a hint of orange. Tasted great. Turns out I didn't need to add the stock, I will know that next time. I didn't brown the bird as I wanted to keep the prep time down and if i wanted a crispy brown skin, I just would have baked the bird. Thanks for a great recipe

Reviewed On: Jan. 25, 2012