White Chocolate Haystacks
Crunchy, sweet White Chocolate Haystacks are the easiest no-bake cookies for holidays and bake sales. 15 minutes, pantry staples, kid-approved, and freezer-friendly.
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Servings: 24 haystacks
Equipment
- Microwave-safe bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
Ingredients
- 12 ounces white chocolate chips
- 3 cups crunchy chow mein noodles
- 1 cup salted peanuts dry roasted
- 2 tablespoons sprinkles optional, for topping
Instructions
- Line 2 baking sheets with parchment or wax paper and set aside.
- Add white chocolate chips to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well between each, until smooth and fully melted.
- Fold in the chow mein noodles and peanuts until everything is evenly coated with the melted white chocolate.
- Using a spoon or a small scoop, drop heaping tablespoonfuls onto the prepared baking sheets, forming loose clusters. Add sprinkles on top, if using.
- Let stand at room temperature until firm, about 20–30 minutes, or refrigerate for 10–15 minutes to speed up setting.
Notes
For smoother melting, make sure the bowl and tools are completely dry—any moisture can cause the chocolate to seize. If your white chocolate seems thick, stir in 1–2 teaspoons neutral oil to loosen. Substitute white candy coating or almond bark if preferred. Stir-ins like mini marshmallows or pretzel pieces can be added in place of some noodles or peanuts. Store in an airtight container at cool room temperature for up to 5 days, or refrigerate for a firmer bite.
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