Introduction

White Chocolate Haystacks are a delightful no-bake treat combining crunchy chow mein noodles and peanuts coated in creamy white chocolate. These colorful, crispy clusters make a perfect sweet snack or party favor that comes together quickly with minimal effort.

The image shows a white plate filled with small clusters of light beige crispy noodles coated in thick white chocolate, topped with tiny round red, green, and white sprinkles. Each cluster is uneven with noodles sticking out in different directions, and the sprinkles are scattered mostly on the top surfaces. The plate sits on a white marbled surface, with a blurred glass bowl of uncooked noodles and a small glass bowl of the same colorful sprinkles in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 ounces white almond bark
5 ounces container of chow mein noodles (or 3 cups, La Choy recommended)
¾ cup roasted and salted peanuts
4 tablespoons colorful nonpareils

Instructions

Step 1: Place the white almond bark in a large heat-safe mixing bowl. Microwave it in 30-second intervals, stirring after each, until the bark is completely melted and smooth.
Step 2: Line a baking sheet with waxed paper and set it aside.
Step 3: Stir in the chow mein noodles and peanuts into the melted almond bark until they are fully coated.
Step 4: Using a tablespoon, measure out 2 tablespoons of the coated mixture and drop it onto the prepared baking sheet. Before the candy hardens, sprinkle about ½ teaspoon of nonpareils over each haystack.
Step 5: Allow the haystacks to dry completely and harden before serving.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or a splash of vanilla extract to the melted almond bark before mixing.
Substitute peanuts with almonds or cashews for a different nutty taste.
Use dark or milk chocolate almond bark for a rich twist on the classic recipe.
To keep the haystacks crispy, store them in an airtight container at room temperature.

Storage

Store the white chocolate haystacks in an airtight container at room temperature for up to one week. Keep them away from heat or humidity to prevent melting or sogginess. If refrigerated, allow them to come to room temperature before serving for the best texture.

How to Serve

A small mound of light beige crispy chow mein noodles is coated in a thick layer of white creamy coating, forming the base layer. On top, there is a scattering of tiny round sprinkles in red, green, and white colors, adding a festive look. The mound sits on a white marbled surface with blurred similar mounds of the same snack in the background, giving depth to the image. Loose chow mein noodles surround the main mound, spread randomly on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare White Chocolate Haystacks a day or two in advance and store them in an airtight container. This makes them a convenient, ready-to-serve snack.

What can I substitute if I don’t have chow mein noodles?

If chow mein noodles are unavailable, you can use crispy rice cereal or crushed pretzels to maintain a similar crunch and texture.

White Chocolate Haystacks Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

White Chocolate Haystacks are a delightful no-bake treat combining smooth melted white almond bark with crunchy chow mein noodles and roasted peanuts, topped with colorful nonpareils for a festive touch. Perfect for quick and easy homemade candy.

Author: Maya
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: About 18 haystacks 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Ingredients

18 ounces white almond bark
5 ounces container of chow mein noodles (or 3 cups, such as La Choy brand)
¾ cup roasted and salted peanuts
4 tablespoons colorful nonpareils

Instructions

Melt the white almond bark: Place the white almond bark into a large heat-safe mixing bowl and microwave in 30-second intervals. Stir well after each interval until the almond bark is completely melted and smooth.
Prepare baking sheet: Line a baking sheet with waxed paper and set it aside to cool the haystacks once formed.
Mix ingredients: Stir the chow mein noodles and roasted salted peanuts into the melted almond bark, ensuring all pieces are thoroughly coated.
Form and decorate haystacks: Drop 2 tablespoons of the coated mixture onto the prepared baking sheet for each haystack. Before they harden, sprinkle ½ teaspoon of colorful nonpareils on top of each haystack.
Allow to set: Let the haystacks dry completely at room temperature until hardened before serving.

Notes

For a smoother melting process, break the almond bark into smaller chunks before microwaving.
You can substitute peanuts with other nuts like cashews or almonds if preferred.
If you want a nut-free version, omit the peanuts and increase the chow mein noodles slightly.
Store the haystacks in an airtight container at room temperature for up to one week.
Use waxed paper or parchment paper to prevent sticking during the drying process.

Keywords: white chocolate haystacks, no-bake candy, easy homemade treats, almond bark candy, chow mein noodles dessert