The first time I made haystacks, my whole kitchen turned into this cozy, sweet-smelling playground of melted chocolate and crunchy noodles. It reminded me of the treats we’d make around the holidays when I was little—quick, cheerful snacks that came together in minutes but tasted like something much more magical. When I started experimenting with different versions—classic butterscotch, rich chocolate, and festive white chocolate—I felt like I had unlocked three different personalities of the same nostalgic treat. Each batch brought its own aroma, its own texture, its own little moment of joy.
Why You’ll Love This Recipe
You’ll love these haystacks because they’re incredibly easy, satisfyingly crunchy, and endlessly customizable, no matter which flavor direction you choose. Whether you crave something salty-sweet, deeply chocolatey, or delightfully festive, there’s a version here that fits your mood perfectly. You don’t need an oven, you don’t need fancy tools, and you don’t even need much time—just a few ingredients, a bowl, and the willingness to lick a spatula when you’re done. These are the treats you’ll come back to again and again.
Ingredients
Butterscotch Haystacks:
- 7 cups chow mein noodles
- 1½ cups butterscotch chips
- ¾ cup peanut butter
- ½ cup salted peanuts
Chocolate Haystacks:
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 5 oz chow mein noodles
White Chocolate Haystacks:
- 18 oz white almond bark
- 5 oz chow mein noodles
- ¾ cup roasted salted peanuts
- 4 tbsp colorful nonpareils
When I’m making these, I adjust the ingredients depending on what texture or sweetness I’m craving. For example, smooth and creamy peanut butter works best for the butterscotch version, but crunchy peanut butter adds a fun twist if you love extra texture. Chow mein noodles are non-negotiable—they’re the heart of the haystack and give that irresistible crunch. You can substitute almond bark with high-quality white chocolate, but it melts differently, so take it slow. And don’t skip the peanuts unless you need a nut-free version—the salty bite balances the sweetness beautifully.
Equipment Needed
- Large mixing bowls
- Microwave-safe bowl
- Baking sheets
- Parchment paper or silicone mats
- Rubber spatula
- Spoon or cookie scoop
I love that these haystacks require almost no equipment—everything happens in a bowl, which makes cleanup blissfully simple. If you don’t have baking sheets, any flat surface lined with parchment paper works; I’ve used cutting boards in a pinch. A silicone spatula is your best friend when mixing because it helps fold the noodles in gently without crushing them too much. And while a cookie scoop helps portion them evenly, I’ve shaped dozens of haystacks simply using two spoons. This is the kind of recipe where simplicity really shines.
Step-by-Step Instructions
I always start by preparing my baking sheets with parchment paper so I have somewhere to set the haystacks immediately after mixing. For the butterscotch version, I melt the butterscotch chips and peanut butter together in a microwave-safe bowl. The smell of warm butterscotch fills the whole kitchen instantly, and when the mixture becomes silky smooth, I stir in the salted peanuts and the chow mein noodles. It always amazes me how quickly the mixture transforms into something ready to scoop.
For the chocolate version, I melt the chocolate chips and butterscotch chips together. The chocolate combination becomes velvety and glossy, and the butterscotch adds this caramel-like warmth that makes the chocolate taste even more indulgent. Once it’s fully melted, I fold in the noodles gently so I don’t crush too many. There’s something incredibly satisfying about the sound and feel of the noodles crunching slightly as they get coated in chocolate.(See the next page below to continue…)