Once everything is coated and every strand has its glossy chocolate jacket, I grab a spoon and drop heaping mounds onto a parchment-lined baking sheet. This part always relaxes me — it’s almost therapeutic watching each little haystack form and knowing they’re only minutes away from being ready. I like to make some big ones and some bite-sized ones just for fun.
Finally, I let them sit at room temperature until firm. If I’m impatient (which is often), I slide the baking sheet into the refrigerator to speed things up. Once solid, they lift right off the parchment and go straight into a container — unless I’ve already eaten several, which usually happens before they fully set.
Pro Tips for Best Results
I tested this recipe several different ways to figure out exactly what gives the best texture and flavor. One thing I learned quickly: do not overheat the chocolate. If your chocolate chips get too hot, they seize and turn thick and grainy. Taking a slow, gentle approach really works better here.
Another tip I swear by is using freshly opened chow mein noodles. Older noodles lose their crispness, and the crunch is a huge part of what makes haystacks special. If your noodles are stale, the whole thing loses that signature texture. I also found that pretzel rods snap more evenly than mini twists, so I prefer using those so the pieces stay consistent.
Here’s something else I learned the hard way — don’t skip the toffee bits. I thought they were optional once, but the batch tasted flat compared to my usual version. That buttery caramel crunch elevates the whole flavor profile. And finally, resist the urge to freeze the mixture to set it faster. It dulls the chocolate finish and introduces moisture that can make the noodles soft.
Common Mistakes to Avoid
The biggest mistake I see people make is stirring too aggressively. It might seem minor, but breaking the noodles too much totally changes the texture. You want those long, crunchy strands intact as much as possible. So when mixing, think “fold,” not “stir.”
Another common issue happens during melting. If you heat the chocolate and peanut butter for too long, especially in the microwave, it can burn or become grainy. I’ve ruined enough bowls of chocolate to tell you — slow intervals are your best friend. Rushing never pays off.(See the next page below to continue…)