White chocolate haystacks are delightful no-bake cookies made with white chocolate chips, peanuts, chow mein noodles, and Christmas sprinkles! This recipe is a festive holiday twist on the classic vintage version that everyone already adores. When you make these tasty treats for your next holiday party, I promise you that they won't disappoint!
Easy White Chocolate Haystacks Recipe
White chocolate haystacks are sweet, salty, and easy no-bake desserts perfect for sharing at holiday parties or with your guests during Christmas! They are a fantastic make-ahead dessert, especially when you need extra time for Christmas appetizers, Christmas side dishes, and Christmas dinner.
I took the classic vintage peanut butter haystack and transformed it into a festive version for the holiday season with white chocolate and Christmas sprinkles! With only 4 simple ingredients, you can whip up a tasty batch of these holiday cookies (or candy) in a snap!
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If baking gets you in the Christmas spirit, check out my holiday baking recipes! There are cookies, my fantastic Christmas cake, fruitcake and more cake ideas, pies, fudge, candy, and so much more to try!
🥘 White Chocolate Haystacks Ingredients
With only 4 simple ingredients, this recipe is as easy as it gets! If you don't already have parchment paper at home, you will need to go ahead and buy some for this recipe.
- White Chocolate Chips - 1⅓ cups of white chocolate chips (or 8 ounces).
- Dry Roasted Peanuts - ½ cup of dry roasted peanuts (salted).
- Chow Mein Moodles - 2 cups of chow mein noodles (1 5-ounce canister).
- Christmas Sprinkles - Your favorite Christmas sprinkles!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make White Chocolate Haystacks
You'll want to make these white chocolate haystacks a couple of hours ahead of time so that the mounds have enough time to set. For this recipe, you will need some measuring utensils, glass bowls (microwave safe), a rubber spatula, and a baking sheet.
1 batch of these tasty cookies will yield roughly 24 servings. You can easily double or triple the ingredients if you need to make more to serve a large party!
- Melt. Melt the 1 ⅓ cups of white chocolate chips in a medium microwave-safe bowl on high for 30 seconds, and stir. Continue to microwave in shorter 15-20 second increments, stirring between each one, until it reaches a smooth consistency.
- Fold. Remove your bowl of melted white chocolate from the microwave. Fold in ½ a cup of roasted peanuts and 2 cups of dry chow mein noodles until evenly coated.
- Form. Line a baking sheet with parchment paper and pour heaping tablespoons of the haystack mixture onto it. *Shape the haystack cookie dough into mounds with your hands if needed, or you can use two spoons.
- Decorate. Sprinkle the portioned haystack cookies with holiday decorations if desired.
- Set. Place the baking sheets on the counter and allow them to set and cool completely. *The setting process takes between 2-3 hours, place them into the refrigerator to speed the process.
These no-bake haystack cookies are one of my favorite easy Christmas desserts to make! They are especially great for when you need a break from all of the holiday cooking and baking in the oven. Enjoy!
💭 Angela's Tips & Recipe Notes
- If you have a peanut allergy, almonds or pecans would also be great as a substitute.
- Alternatively, you can also use Rice Krispies to avoid any nut allergies.
- You can use parchment paper, wax paper, or aluminum foil to line your baking sheet or working surface when portioning and setting the haystack cookies.
- To prevent the haystack mixture from sticking to your spoon when you are dropping it, spray your spoon with non-stick spray first.
- Two spoons can be used to mound the cookies so that your hands won't get dirty.
🥡 Storing
After your cookies are set, place any leftovers in a plastic Ziplock bag or airtight container and keep them at room temperature for 5-7 days.
I would not store these cookies in the fridge or freezer because the chow mein noodles will become too hard and do not thaw well.
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❓ Recipe FAQs
White chocolate haystacks take around 2-3 hours to set at room temperature. For faster results, you may place them in the fridge for 10 minutes!
Of course! You could easily customize haystacks with different color sprinkles to match any holiday you want to prepare them for. Red and pink sprinkles would be perfect for Valentine's day, green and gold for St. Patrick's Day, and red and blue for the 4th of July!
Yes! You could use mini pretzel sticks in place of the chow mein noodles if you'd prefer.
🍪 More Tasty Holiday Cookies
- Christmas Sugar Cookie Bars - A dessert bar that tastes like a sugar cookie topped with vanilla buttercream frosting and festive sprinkles!
- Chocolate Peppermint Blossoms - A unique and minty twist on a classic cookie that everyone loves!
- Whipped Shortbread Cookies - This simple holiday cookie is great to make with the kids!
- Christmas Cowboy Cookies - Thick, chewy oatmeal cookies perfect for gifting to friends and family!
- No-Bake Pumpkin Cookies - These delicious fall cookies are so easy to make and require no time in the oven!
- Vanilla Crinkle Cookies - These easy and tender vanilla cookies are a holiday must-have!
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📖 Recipe Card
White Chocolate Haystacks
Ingredients
- 1⅓ cups white chocolate chips (or 8-ounces)
- ½ cup dry roasted peanuts (salted)
- 2 cups chow mein noodles (1 5-ounce canister)
- Christmas sprinkles
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Melt the white chocolate chips in a medium microwave-safe bowl on high for 30 seconds, and stir. Continue to microwave in shorter 15-20 second increments, stirring between each one, until it reaches a smooth consistency.
- Remove your bowl of melted white chocolate from the microwave. Fold in the roasted peanuts and dry chow mein noodles until evenly coated.
- Line a baking sheet with parchment paper and pour heaping tablespoons of the haystack mixture onto it. *Shape the haystack cookie dough into mounds with your hands if needed, or you can use two spoons.
- Sprinkle the portioned haystack cookies with holiday decorations if desired.
- Place the baking sheets on the counter and allow them to set and cool completely. *The setting process takes between 2-3 hours, place them into the refrigerator to speed the process.
Notes
- If you have a peanut allergy, almonds or pecans would also be great as a substitute.
- Alternatively, you can also use Rice Krispies to avoid any nut allergies.
- You can use parchment paper, wax paper, or aluminum foil to line your baking sheet or working surface when portioning and setting the haystack cookies.
- To prevent the haystack mixture from sticking to your spoon when you are dropping it, spray your spoon with non-stick spray first.
- Two spoons can be used to mound the cookies so that your hands won't get dirty.
- To store: After your cookies are set, place any leftovers in an airtight container at room temperature for 5-7 days. I do not recommend storing these cookies in the fridge or freezer because the chow mein noodles will become too hard and do not thaw well.
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