White Chocolate Haystacks are a quick and easy no bake confection made using only 4 ingredients in a matter of minutes. Creamy, crunchy, sweet, and salty, these cookies can be decorated with colorful sprinkles and served for any holiday.
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These White Chocolate Haystacks are crunchy, salty, and sweet at the same time!
Chow mein noodles and peanuts are coated in melted white candy and then decorated with colorful sprinkles for Christmas or your holiday cookie tray. The best part is they need only 4 ingredients and 5 minutes of prep – super easy recipe for your Christmas Cookie exchange.
Holiday Haystack Cookies
Our White Chocolate Haystack candy recipe is so quick and easy to make simply by dropping spoonfuls of chocolate-covered noodles and nuts onto parchment paper and then sprinkling the haystack candy piles with nonpareils.
No-bake, no-cook, no-hassle, Christmas haystack cookies are a fast, fuss-free treat that is perfect for your holiday dessert tray.
Why use a slow cooker or crock pot to cook your haystacks cookies when you can make my easy haystacks recipe in the microwave in less than half the time?
Candy haystacks harden in 20 quick minutes; they’re the perfect chow mein chocolate cookies that will be perfect for your cookies swap!
Why We Love This White Chocolate Christmas Haystacks Recipe
- Quick and easy no-bake haystacks candy recipe.
- Only uses 4 ingredients.
- Christmas haystack cookies can be customized with festive colors for any holiday or occasion.
- Creamy and crunchy, sweet and salty.
- Perfect make-ahead treat for holiday parties, potlucks, dessert platters, and cookie trays.
More Easy Christmas Treat Recipes
Ingredient for White Chocolate Haystack Cookies
- White almond bark
- Chow mein noodles: I used La Choy brand for this recipe.
- Roasted and salted peanuts
- Colorful nonpareils
Substitutions and Additions
- Change Your Chocolate: You can substitute chocolate almond bark or butterscotch baking chips for the white almond bark.
- Make The Classic Cookie: Try our more traditional Haystack Cookies made with creamy peanut butter, butterscotch chips, crunchy chow mein noodles, and salty peanuts.
- Customize Your Candy: You can customize your colors for any holiday or special occasion. Add red and green sprinkles for Christmas or do a colorful combo for a birthday party! Or make our Valentine’s Haystacks with milk or semi sweet chocolate chips and red sprinkles.
- Prepare Without Peanuts: You can substitute any roasted and salted nuts for peanuts, like almonds, cashews, or pecans. Or can leave them out completely if you prefer a no-nut cookie.
Recommended Tools
- Heat-safe mixing bowl
- Baking sheet
- Wax paper or parchment paper
- Non-slip cutting board
- 2 tablespoon cookie scoop
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Jump to RecipeHow to Make White Chocolate Haystacks
- Melt The White Bark: Microwave the white almond bark in 30-second intervals, stirring after each, until melted and smooth.
- Add Mix-Ins: Stir in the chow mein noodles and peanuts until completely coated.
- Make Your Mounds: Drop piles of haystacks onto the baking sheet, sprinkle with nonpareils, and dry completely and harden before serving.
- Serve: Enjoy!
Tip From Our Recipe Developer
- If you cannot find the chow mein noodles, you can substitute potato sticks or pretzel stick pieces.
- You can substitute any roasted and salted nuts for peanuts.
- Scoop the haystacks fairly quickly onto the parchment paper because they tend to set up fast.
How to Store Haystack Cookies
- To Store: Store any leftovers in an airtight container at room temperature for up to 4 days. You can store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Other Easy Homemade Candy Recipes
- The Perfect Meringue Cookies Recipe
- Homemade Caramels
- Chocolate Turtles
- Crockpot Candy
- Easy Chocolate Fudge
- Snickerdoodle Truffles
White Chocolate Haystacks
Serves — 24
White Chocolate Haystacks are a quick and easy no bake confection made using only 4 ingredients in a matter of minutes. Creamy, crunchy, sweet, and salty, these cookies can be decorated with colorful sprinkles and served for any holiday.
Prep Time 5 minutes
Rest Time 20 minutes
Total Time 25 minutes
Ingredients
- 18 ounces white almond bark
- 5 ounces container of chow mein noodles or 3 cups (I used La Choy)
- ¾ cup roasted and salted peanuts
- 4 tablespoons colorful nonpareils
Instructions
- Add the white almond bark to a large heat-safe mixing bowl. Heat in the microwave in 30-second intervals, stirring after each interval, until completely melted and smooth.
- Line a baking sheet with waxed paper and set it aside.
- Stir in the chow mein noodles and peanuts. Continue stirring until the chow mein noodles and peanuts are completely coated.
- Measure out 2 tablespoons of the coated haystacks and drop them onto the prepared baking sheet. Before the haystacks harden, sprinkle ½ teaspoon of the nonpareils over the haystacks. Allow the candy to dry completely and harden before serving.
Jenn’s Notes
Servings: 24 – 1 ½ tablespoon size haystacks
Storage:
- To Store: Store any leftovers in an airtight container at room temperature for up to 4 days. You can store leftovers in an airtight container in the refrigerator for up to 2 weeks.
- If you cannot find the chow mein noodles, you can substitute potato sticks or pretzel stick pieces.
- You can substitute any roasted and salted nuts for peanuts.
- Scoop the haystacks fairly quickly onto the parchment paper because they tend to set up fast.
Nutrition Info
Calories: 182kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 76mg | Potassium: 42mg | Fiber: 1g | Sugar: 17g | Calcium: 6mg | Iron: 0.4mg
I can’t wait to make them ! Thx