Crunchy, spicy and with the rich flavour of chocolate and peanut butter, these cookies offer something for everyone. And they’re so easy to prep—baking up a batch of haystacks makes a great project for older children.

Makes about 44 cookies

PREP TIME: 20 minutes
COOKING TIME: 15 to 20 minutes
COOLING TIME: about 1 hour

INGREDIENTS

• 1 cup slivered almonds
• ¾ cup large-flake rolled oats
• ⅓ cup firmly packed dark brown sugar
• 3 Tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1 tsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• ½ tsp ground cayenne
• 2 cups broken pretzel sticks or twists
• 1 ½ cups sweetened flaked coconut
• ½ tsp fine sea salt
• 1 ½ cups dark chocolate chips
• 2 Tbsp smooth or crunchy peanut butter

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Combine the almonds and oats on a large rimmed baking sheet. Bake until lightly browned, 5 to 7 minutes. Set aside to cool. Leave the oven on.
3. In a small bowl, stir together the sugar, butter, vanilla extract, cocoa, cinnamon, and cayenne. Set aside.
4. In a large bowl, toss together the almonds, oats, pretzels, and coconut until well combined.
5. Add the sugar mixture to the almond mixture. Mix until evenly coated. Spread the mixture out onto the baking sheet you used to toast the almonds and oats. Bake until the mixture is crisp and the sugar begins to bubble, 8 to 10 minutes.
6. Remove from the oven, sprinkle with the salt and let cool completely.
7. Break the almond mixture into large pieces and place in a large bowl. Set aside.
8. In a medium heatproof bowl set over a saucepan of gently simmering water, melt the chocolate chips and peanut butter together. Remove from the heat and stir until smooth. Let cool for about 5 minutes.
9. Line two large baking sheets with parchment paper, then set aside.
10. Pour the chocolate mixture over the almond mixture. Stir until all the ingredients are evenly coated with chocolate.
11. Using a small ice cream scoop or spoon, drop tablespoonfuls of the mixture onto the prepared baking sheets. Let cool completely at room temperature until hardened, about 1 hour. (The haystacks can be stored, with parchment or wax paper between the layers, in an airtight container at room temperature for up to 1 week. In warm weather, store them in the fridge in the same way.)