White Chocolate Haystacks Recipe
Crispy chow mein noodles and peanuts coated in silky white chocolate for an easy, no-bake treat. Quick to make and perfect for gifting.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 12 oz white baking chips or chopped white chocolate
- 1 tsp coconut oil helps the chocolate melt smoothly
- 0.5 tsp vanilla extract
- 3 cup crispy chow mein noodles
- 1 cup salted peanuts roughly chopped if large
- 0.5 cup sweetened shredded coconut optional
- 2 tbsp sprinkles optional, for topping
Instructions
Preparation Steps
- Line two sheet pans with parchment or wax paper.
- Melt white baking chips with coconut oil in a microwave-safe bowl for 30 seconds; stir. Heat in 15-second bursts, stirring until smooth.
- Stir in vanilla extract until evenly combined.
- Fold in chow mein noodles, peanuts, and shredded coconut until everything is well coated.
- Scoop heaping tablespoons of the mixture onto the prepared pans to form small haystacks.
- Sprinkle tops with sprinkles if using.
- Chill pans for 15–20 minutes, or let stand at cool room temperature until set.
Notes
Variation: Swap the peanuts for toasted almonds or cashews, or drizzle set haystacks with a little melted dark chocolate. For a sweet-salty kick, finish with a tiny pinch of flaky salt. Storage: Keep in an airtight container at cool room temperature up to 5 days, refrigerate up to 2 weeks, or freeze up to 1 month.
This recipe is an original creation inspired by classic White Chocolate Haystacks Recipe flavors. All ingredient ratios and instructions are independently developed.