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.
5ouncescontainer of chow mein noodlesor 3 cups (I used La Choy)
¾cuproasted and salted peanuts
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.
Servings: 24 - 1 ½ tablespoon size haystacksStorage:
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.