White Chocolate Haystacks
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White chocolate haystacks with chow mein noodles are one of my favorite no bake desserts. They come together in minutes, need only a handful of ingredients, and always disappear from the plate faster than anything else I make.
This version uses creamy white chocolate mixed with chow mein noodles and peanuts for the perfect sweet-and-salty crunch.
When I made them, I couldn’t decide between festive Christmas sprinkles and simple rainbow nonpareils, so I tested both. The Christmas batch looked so good on a holiday plate, and the rainbow sprinkles made the cookies feel fun and playful, almost like something you would bring to a birthday party. Both worked beautifully.
If you’ve tried my Cornflake Wreaths, you know how easy it is to melt, stir, and shape candy into something seasonal. These haystacks are similar, only you get that unique crunch from chow mein noodles.
Ingredients for Chow Mein Noodle Cookies
- 2 packages (11 oz each) white chocolate chips. I usually grab Nestlé or Ghirardelli, but most brands will do the job. Just keep an eye out for the cheaper “coating melts” since they don’t taste as good.
- 1 large can (5 oz) chow mein noodles. These give the haystacks their crunch. Don’t swap these out, or you’ll lose the classic texture that makes them the haystacks.
- 1/2 cup dry roasted, salted peanuts (skinless, such as cocktail peanuts). You can use another nut if you like, but peanuts are the traditional choice. Just make sure there are no skins.
- Sprinkles of choice. For Christmas haystacks, I used Betty Crocker Hollyberry Decor. For every day, rainbow nonpareils were perfect.
How to Make White Chocolate Haystacks Step by Step
Prep your pans. Line two baking sheets with wax paper. You will need plenty of space to drop the haystacks before the chocolate sets.
Melt the white chocolate. Place the white chocolate chips in a large saucepan and melt over low heat, stirring constantly until smooth. White chocolate scorches easily, and I have ruined more than one batch by rushing it. If you want to use the microwave, follow the package directions closely. It is one of those times where “winging it” usually ends with clumpy chocolate.
Mix in the crunch. Once the chocolate is smooth, remove from the heat and stir in the peanuts and chow mein noodles. Toss gently until everything is evenly coated. This step is quick but important, since it sets the stage for that classic white chocolate chow mein noodle cookie texture.
Form the haystacks. Grab the larger spoon from your silverware drawer (the one bigger than a teaspoon but not a serving spoon). That’s what I used to scoop dollops onto the wax paper.
The size makes a haystack that is easy to pick up, but still feels like a cookie. Work in small batches, usually no more than three haystacks at a time, because the chocolate hardens quickly.
Add sprinkles right away. As soon as you drop the haystacks, sprinkle immediately. If you wait even a few minutes, the chocolate starts to set and the sprinkles bounce off. I found this out the hard way when I paused between batches and ended up with a few “naked” haystacks.
Cool completely. Let the haystacks stand at room temperature until hardened. Once set, they are ready to serve.
How to Store White Chocolate Haystack Cookies
These no bake haystacks store well in an airtight container at room temperature. They stay crisp and delicious for several days, which makes them a reliable make ahead Christmas candy recipe.
If you are layering them in a tin or container, slide a piece of parchment paper between layers to keep them looking neat. I usually make them a day or two before I need them for a party tray, and they hold up perfectly.
More Haystack Cookie Variations
If you love the simplicity of these white chocolate haystacks, you might also enjoy some of my other haystack recipes. Peanut Butter Haystacks add a salty-sweet flavor that is completely different but just as easy.
Butterscotch Haystack Cookies are another classic, with a warm and rich flavor that makes them perfect for fall and holiday gatherings. Each variation has its own personality, but the no bake ease is always the same.
White Chocolate Haystacks (No Bake Chow Mein)
Ingredients
- 22 oz. white chocolate chips
- 5 oz. chow mein noodles
- 1/2 cup dry roasted salted peanuts (skinless, such as cocktail peanuts)
- Sprinkles of choice holiday or everyday
Instructions
- Cover two baking sheets with parchment paper and set aside for later.
- Melt the white chocolate. Place the white chocolate chips in a large saucepan and heat on low, stirring constantly until smooth. White chocolate burns faster than milk or dark chocolate, so be patient. If using the microwave, follow the bag directions carefully. I’ve had batches seize up when I tried to rush them.
- Take the pan off the heat and stir in the peanuts and chow mein noodles. Fold everything gently until the noodles and peanuts are evenly coated with chocolate. You will want to work quickly here.
- Use the larger spoon from your flatware set (the “tablespoon” size) to scoop spoonfuls of the mixture onto the wax paper. A spatula helps slide them off the spoon if you need that. Make only a few at a time, usually no more than 2 or 3, because the chocolate begins to set quickly.
- As soon as you drop each scoop, immediately add your sprinkles. If you wait even a couple of minutes, the chocolate starts to harden and the sprinkles won’t stick.
- Allow the haystacks to sit at room temperature until the chocolate is firm, about 30 minutes. Once set, they’re ready to serve or store.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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