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!
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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.