Equipment Needed
- Large microwave-safe bowl
- Parchment paper or silicone baking mat
- Baking sheets
- Spatula or large spoon
- Measuring cups
Step-by-Step Instructions
My process starts with setting up for success. I line two baking sheets with parchment paper—this is non-negotiable for easy cleanup and release. I then measure out all my ingredients and have them ready to go. In my large microwave-safe bowl, I combine the white chocolate chips and the tablespoon of coconut oil. The oil is crucial; I learned the hard way that without it, melted white chocolate can be too thick and clumpy for coating. I microwave this mixture on 50% power in 30-second bursts, stirring vigorously after each one. Patience is key here; rushing with full power will scorch the chocolate.
Once the chocolate is completely smooth and glossy—it usually takes about 90 seconds total—I remove it from the microwave. The smell is heavenly. Now, for the fun part: the mix-ins. I immediately add the chow mein noodles and peanuts to the bowl of melted chocolate. If I’m using mini marshmallows, I add them now too. Using a large silicone spatula, I gently fold everything together. I work quickly but carefully, using a lifting and turning motion to avoid breaking too many noodles. The goal is to get every single noodle and peanut coated in that luxurious white chocolate. The sound of the crispy noodles mixing is so satisfying.
Once everything is evenly coated, I grab a spoon or use my hands (lightly greased with a bit of oil to prevent sticking) to portion out small mounds onto the prepared baking sheets. I aim for clusters about the size of a golf ball, gently shaping them into little haystack or nest-like piles. I don’t press them down too firmly; I want them to have lots of nooks and crannies for texture. If I’m using sprinkles, I quickly add a few to the top of each haystack before the chocolate sets. This is when they really start to look festive and special.(See the next page below to continue…)