White Chocolate Haystacks are the perfect sweet and salty snack that comes together with just 3 simple ingredients and takes less than 30 minutes to put together. You can make them even faster if you use a microwave for melting the almond bark!
White Chocolate Haystacks are loved by everyone that tries them. You’ll find yourself making them for bake sales, hostess, gifts, and Christmas cookie trays all the time because they are so easy and economical to make. Decorate them according to the seasons or celebration!
WHAT KIND OF CHOCOLATE
I use almond bark because it’s cheaper than the other options and it melts smoothly. It is also less temperamental than white chocolate chips.
Candy melts would be my second choice, but during the holidays those can be more difficult to source.
White chocolate chips can be used, just make sure that you follow the package directions exactly for whatever brand you are using. I have turned my back on them before and ruined my chocolate.
You’ll know your chocolate has seized when it turns dry and hard on the bottom of the pan. They say you can save seized chocolate, but I have never had any luck with that.
CHOW MEIN NOODLES
I buy the chow mein noodles in the 5-ounce cans. You will need just a little more than a 5 ounce can. If you plan on making a lot of these go ahead and buy the bigger bag.
Alternatively, you might be able to find the rice noodles in a can. These are my absolute favorite for recipes and when eating chow mein, but the can be hard to find. The point is either one of those options work.
PRETZELS AS A SUBSTITUTE
Thin pretzel sticks can be used as a substitute. Break them into smaller bite-sized pieces.
TIPS FOR MAKING WHITE CHOCOLATE HAYSTACKS
Follow the manufacturer’s directions for melting the almond bark, white chocolate, or melting wafers.
Place the mixture into a bowl and place that bowl into another bowl filled with hot water to keep the chocolate from getting hard while you are making the haystacks.
Make sure that the bowl containing the chocolate mixture does not get water into it. The bowls I use are similar in size. This will seize the chocolate.
Use a cookie scoop for uniform sizes. I use a #40 scoop.
Sprinkles are optional. If you are using sprinkles, make sure you sprinkle it onto the haystacks before the chocolate has sat so they will stick.
Allow the haystacks to completely cool and harden before packaging.
HOW LONG DO THESE LAST?
They will last at room temperature for up to one month. They may last longer, we have just never had them around longer than that. They are usually devoured. I generally make at least a double batch so I have enough left for hostess gifts and cookie trays.
MORE QUICK AND EASY SNACK RECIPES YOU HAVE TO SEE!
FOLLOW ME ON SOCIAL MEDIA AND SHARE THIS RECIPE
SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE
White Chocolate Haystacks
- 12 ounces almond bark
- 2 cups chow mein noodles
- 1 cup cocktail peanuts
- Melt almond bark according to package directions.
- Combine melted chocolate with chow mein noodles [2 cups] and cocktail peanuts [1 cup].
- Working quickly, use a cookie scoop or two spoons, drop mounds [1 1/2 to 2 tablespoon sized] onto wax paper, parchment paper, or non-stick foil.
- Sprinkle with decorations if using before chocolate begins to set.
- Allow to set completely before packaging.
- Recipe can be doubled.
- A bowl inserted in another bowl filled with hot water can be used to keep the mixture warm while making the haystacks. Be careful not to allow any water into the chocolate mixture or the chocolate will seize.
- White Chocolate haystacks will last for 1 month stored at room temperature.