The white chocolate version melts beautifully when I take my time. Almond bark melts quickly and evenly, and when it’s smooth and ready, I stir in the peanuts and noodles. This version always feels the most festive to me, especially when I sprinkle the colorful nonpareils over the top. They stick perfectly while the mixture is still warm, creating these cheerful pops of color that look like confetti.
After mixing each batch, I use a spoon or scoop to drop clusters onto the parchment paper. They start setting almost immediately, but I usually give them about 20 minutes to harden completely. When I lift the first haystack from the sheet, hearing that little snap as it releases, I know they’re ready to eat. And honestly, at least one disappears before I even clean up.
Pro Tips for Best Results
One trick I learned through testing these again and again is to never overheat your chocolate or almond bark. If it gets too hot, it thickens and becomes grainy, which makes it harder to coat the noodles evenly. I melt everything in short intervals, stirring in between until it’s just right. Trust me—slow melting gives the best results.
Another tip is to add the noodles gradually. Pouring them all in at once can make it harder to mix and increases the chances of breaking them. I add them by the handful, folding gently until everything is coated. Not only does it preserve the haystack shape, but it also ensures every bite has the perfect ratio of crunch to chocolate.
I’ve also learned that working quickly is important. Once the melted mixture hits the noodles, it starts cooling faster than you expect. If you dawdle, you’ll find it harder to scoop neat clusters. So I always set up my workstation—sheets, spoons, spatula—before melting anything. Being prepared makes the whole process smoother.
And finally, for the white chocolate version, always add the sprinkles immediately after scooping. Almond bark sets quickly, and if you wait even a minute, the sprinkles won’t stick. Once, I forgot and had to press them on one haystack at a time, which was… less than ideal. So sprinkle fast and generously.
Common Mistakes to Avoid
One mistake I made early on was skipping the peanut butter in the butterscotch version. I thought it wasn’t necessary—but it absolutely is. The peanut butter keeps the melted chips smooth and prevents them from setting too hard. Without it, the haystacks turned rock-solid. So trust me: don’t skip the peanut butter.
Another common pitfall is using the wrong type of noodles. You really need the crispy chow mein noodles sold in a can. I’ve seen people try thin rice noodles or dry ramen, and they just don’t work the same way. Chow mein noodles have that signature airy crunch that makes haystacks so unique.(See the next page below to continue…)