October 25, 2023
Review RecipeWhite Chocolate Haystacks
Our white chocolate haystacks are a sweet and salty treat featuring the ultimate crunch of chow mein noodles mixed with salty peanuts and coated with white chocolate.
Jump to Recipe
Table of Contents
Just looking at these white chocolate haystacks is making my mouth water. They are the perfect mix of sweet and salty, with a bit of crunchy texture to top it off; plus, they’re ridiculously easy to make, which is always a bonus in my book.
White Chocolate Haystacks Ingredients
White chocolate haystacks are a heavenly combination of sweetness and crunch.
These small cookies offer the perfect balance of chow mein noodles, salty peanuts, and creamy white chocolate – enough to tantalize your taste buds but leave you wanting more.
To make this fun treat, you’ll need:
- 18 ounces of white almond bark
- 1 (5-ounce) container of chow mein noodles, 3 cups (I used La Choy)
- ¾ cup of roasted and salted peanuts
- 4 tablespoons of colorful nonpareils
Substitutions And Additions
NOODLES: If you cannot find the chow mein noodles, you can substitute potato sticks or pretzels for these haystacks with white chocolate.
ALMOND BARK: You can substitute chocolate almond bark or butterscotch baking chips for the white almond bark in this haystack cookie recipe.
NUTS: You can substitute any roasted and salted nuts for peanuts in these no-bake cookies.
How To Make This White Chocolate Haystacks Recipe
To make these delicious treats, you’ll need white almond bark, chow mein noodles, and peanuts.
First, you’ll melt the almond bark in the microwave until it’s completely melted and smooth. Next, stir in the chow mein noodles and peanuts and mix until all of the ingredients are evenly distributed.
Finally, drop large spoonfuls of the mixture onto parchment paper on a baking sheet, top them with festive sprinkles, and let them cool, resulting in delicious white chocolate haystacks.
Follow our detailed instructions below to whip up a batch.
STEP ONE: Add the white almond bark to a large heat-safe bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until completely melted and smooth.
OUR RECIPE DEVELOPER SAYS
Don’t heat for more than a 30-second interval at a time, and stir well between each heating so that your almond bark doesn’t scorch (if it scorches, it will solidify and clump together, and you’ll have to start over).
STEP TWO: Line a baking sheet with waxed paper and set it aside.
STEP THREE: Stir in the chow mein noodles and peanuts. Continue stirring until the chow mein noodles and peanuts are completely coated with the melted chocolate.
PRO TIP:
Some of the chow mein noodles tend to be really long. Stir gently because the noodles will break apart. It’s okay if they break a little bit so that they don’t stick out every which way when you spoon them out.
If the haystack mixture gets too hard to work with, microwave for 15 to 30 seconds and stir.
STEP FOUR: Measure 2 tablespoons of the coated haystacks and drop them onto the prepared baking sheet. Before the haystacks harden, sprinkle ½ teaspoon of the nonpareils over the haystacks. Allow the candy to dry completely and harden before serving.
PRO TIP:
Make sure to use parchment paper or wax paper when spooning out the haystacks. They’ll lift easily off of the paper. You can place the paper on a baking sheet for ease, moving the haystacks around while they are setting.
How To Serve
These crunchy cookies are a favorite every year when they appear on a holiday cookie tray. Add them alongside our Christmas pinwheels and Twix cookies for three delectable treats.
For an indulgent pairing that will bring out the best in your white chocolate haystacks, try serving them with freshly brewed coffee or homemade hot chocolate.
Our chocolate haystacks and butterscotch haystacks are just as easy recipes as this one and give you the perfect trio of haystack cookie flavors.
MORE WHITE CHOCOLATE RECIPES
Storage
ON THE COUNTER: Store any leftovers of this delicious treat in an airtight container at room temperature for up to 4 days.
IN THE FRIDGE: You can store leftovers of these peanut holiday haystack cookies in an airtight container in the refrigerator for up to 2 weeks.
IN THE FREEZER: Store this no-bake treat for up to 3 months in the freezer in an airtight container. These sweet treats taste extra yummy chilled as well.
Don’t forget to label the container with the best-by date to make sure you enjoy them at their best.
These fun white chocolate haystacks look like little mountains of deliciousness and are so easy to make! Crunchy chow mein noodles and peanuts coated with white chocolate give you the perfect balance of sweet and salty and are always a huge hit around the holidays.
FREQUENTLY ASKED QUESTIONS
Do these delicious cookies need to be refrigerated?
This old-fashioned salty and sweet treat can easily be stored in an airtight container on the counter. If you want to keep them for longer, they can be kept in the fridge or the freezer for up to two months.
Can I double this recipe?
This easy recipe is super easy to double or even triple. Make a big batch of haystacks for sharing or gifting.
Can I use pretzels instead of chow mein noodles?
Pretzels will give these fun cookies the same satisfying crunch as the crispy noodles, so you can certainly use them instead.
More Recipes You’ll Love
- Chocolate Fudge
- Chocolate Peanut Clusters
- Pecan Pie Balls
- Easy 15-Minute Maple Bars
- Coconut Chocolate Balls
- Butterscotch Delight
- Chocolate Puddles
- Butterscotch Blondies
- Butterscotch Cookies
- Butterscotch Cool Whip Pie
- Chocolate Trifle
- Butterscotch Sauce
- Nutella Cupcakes
- Chocolate Pudding Cake
- Chocolate Pudding Pie
- Chocolate Pudding Cookies
- Chocolate Covered Graham Cracker Recipe
White Chocolate Haystacks
Our white chocolate haystacks are a sweet and salty treat featuring the ultimate crunch of chow mein noodles mixed with salty peanuts and coated with white chocolate.
Prep Time 5 minutes
Total Time 25 minutes
Servings 24
Ingredients
- 18 ounces white almond bark
- 5 ounces chow mein noodles, or 3 cups (I used La Choy)
- ¾ cup roasted and salted peanuts
- 4 tablespoons colorful nonpareils
Instructions
- Add the white almond bark to a large heat-safe mixing bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until completely melted and smooth.
- Line a baking sheet with waxed paper and set it aside.
- Stir in the chow mein noodles and peanuts. Continue stirring until the chow mein noodles and peanuts are completely coated.
- Measure out 2 tablespoons of the coated haystacks and drop them onto the prepared baking sheet. Before the haystacks harden, sprinkle ½ teaspoon of the nonpareils over the haystacks. Allow the candy to dry completely and harden before serving.
Notes
- Don’t heat for more than a 30-second interval at a time, and stir well between each heating so that your almond bark doesn’t scorch (if it scorches, it will solidify and clump together, and you’ll have to start over).
- Some of the chow mein noodles tend to be really long. Stir gently because the noodles will break apart. It’s okay if they break a little bit so that they don’t stick out every which way when you spoon them out.
- If the haystack mixture gets too hard to work with, microwave for 15 to 30 seconds and stir.
- Make sure to use parchment paper or wax paper when spooning out the haystacks. They’ll lift easily off of the paper. You can place the paper on a baking sheet for ease, moving the haystacks around while they are setting.
Nutrition
Calories: 176kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 35mg | Fiber: 1g | Sugar: 17g | Calcium: 5mg | Iron: 0.3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Lynne Zemaitis says
Yum! What an easy, delicious, and festive treat! I love this combination of sweet and salty. I am excited to feature your post at this week’s Tuesday Turn About link party. Thank you so much for sharing! Happy Holidays!