I first made Haystack Cookies on a snowy December afternoon when I wanted something sweet, crunchy, and easy, and the moment that almond bark melted in my kitchen, the entire place smelled like a cozy candy shop. I remember stirring the chow mein noodles into the warm, silky coating and feeling that mix of nostalgia and excitement, because it reminded me of holiday bake sales and childhood treats. These cookies feel whimsical and festive, and every time I make them, I get that same warm, happy feeling.
Why You’ll Love This Recipe
You’ll love this recipe because it’s one of those magical, no-bake treats that tastes like pure holiday joy without requiring any complicated steps, and since I’ve made these dozens of times, I can honestly say they always turn out deliciously crunchy, sweet, and beautifully rustic.
Ingredients
- 18 oz white almond bark
- 5 oz chow mein noodles
- ¾ cup roasted peanuts
- 4 tbsp colorful nonpareils
I’ve experimented with these ingredients more than once, and each one brings something important to the final cookie. White almond bark melts smoother than white chocolate chips and sets firmer, which is why I always use it here. Chow mein noodles are the perfect crunchy base—thin, crispy, and just sturdy enough to hold the coating. Roasted peanuts add that salty counterbalance I absolutely love, but you can swap them for cashews or leave them out entirely if you need a nut-free version. And the nonpareils? They don’t just add color—they add tiny pops of crunch that elevate every bite.
Equipment Needed
- Microwave-safe bowl
- Wooden spoon or silicone spatula
- Parchment paper
- Large baking sheet
- Small cookie scoop or spoon
This recipe is simple to make because you truly don’t need fancy equipment. A microwave-safe bowl lets you melt the almond bark quickly, though you can use a double boiler if you prefer. A silicone spatula works best for folding everything together gently, ensuring the noodles don’t break too much. Parchment paper keeps the cookies from sticking to the baking sheet, and a small cookie scoop helps portion them evenly. I’ve made these with nothing more than a spoon and wax paper before, so feel free to adapt based on what you already have.
Step-by-Step Instructions
When I start making Haystack Cookies, I always begin by breaking the almond bark into chunks so it melts more evenly. I microwave it in 20-second intervals, stirring each time, because almond bark can burn if heated too quickly. The moment it turns glossy and smooth, I know it’s ready for the fun part. There’s something so comforting about the smell of warm vanilla coating—it instantly tells me holiday treats are coming.
Next, I add the roasted peanuts to the melted bark and stir them in until each nut is coated. I learned long ago not to dump in all the chow mein noodles right away because they can become overwhelmed by the coating. Instead, I fold in the noodles a little at a time, gently lifting them with the spatula so they stay mostly whole. This is when the mixture starts looking like a snowy tangle of deliciousness.
Once everything is combined, I drop spoonfuls of the mixture onto a parchment-lined baking sheet. The mixture sets pretty quickly, so I work with purpose but without rushing. I gently nudge the noodles into little mounds, giving each one a classic “haystack” shape. The irregular look is part of the charm, and every time I make them, I smile because they remind me of wintry little nests.(See the next page below to continue…)