White Chocolate Haystacks are clusters of peanuts and chow mein noodles (or pretzel sticks) enrobed with melted white chocolate and decorated with festive sprinkles for the perfect combination of crunchy, salty, and sweet in every bite.
They’re super simple to make and are holiday-perfect when decorated with red and green sprinkles.
Why I Love This White Chocolate Haystacks Recipe
- White chocolate is a tasty twist on the classic peanut butter haystacks recipe, so if you’re not a huge peanut butter fan, this is the way to go!
- They’re SO easy to make! Great for those last-minute holiday cookie trays.
- Delicious with chow mein noodles OR pretzel sticks. Pretzels add a bit more saltiness which works so well with the rich white chocolate.
- Can be customized for any holiday or event just by changing the sprinkles!
Ingredients
Key Ingredients
- Vanilla almond bark – This melts beautifully and is the easiest to work with, but you could also use white chocolate chips if that’s all you have on hand.
- Chow mein noodles or pretzel sticks – Chow mein noodles are traditional but I love the extra saltiness of pretzel sticks. I typically make half of the white chocolate haystacks with chow mein noodles and the other half with pretzel sticks!
- Peanuts – I use dry roasted peanuts, but you could also use cocktail or Spanish peanuts. If you have a peanut allergy, you could leave them out.
- Sprinkles – Use whatever you have on hand. I used these sprinkles but these sprinkles are fun too!
Directions
Step 1: Melt the white chocolate (vanilla almond bark) according to the package directions. The quickest way is at 50% power in the microwave, but my preferred method is to preheat the oven to 325 degrees F. Then TURN THE OVEN OFF and put the white chocolate in an oven-safe bowl for 10-12 minutes or until soft. Stir until smooth.
Step 2: Add the peanuts and chow mein noodles (or pretzel sticks) to the melted white chocolate and stir to coat evenly and thoroughly.
Step 3: Drop spoonfuls of white chocolate haystacks onto a waxed or parchment paper sheet.
Step 4: Immediately scatter sprinkles on top before the white chocolate can set up. Let sit at room temperature for an hour or put in the fridge for about 10 minutes to harden.
Recipe FAQ
They look like a jumbled pile of hay once they’re set!
Use any sprinkles you’d like! I used these sprinkles but these sprinkles are fun too!
Applying the sprinkles immediately after spooning them onto waxed paper ensures they stick to the white chocolate before it sets up.
About 1 hour at room temperature or 10 minutes in the refrigerator.
I store mine in an airtight container at room temperature for up to a week. You could also store them in the refrigerator or freezer, but they’ll be very hard, so let them come to room temp before serving.
Other Recipes To Try
White Chocolate Haystacks
Ingredients
- 1 cup dry roasted peanuts
- 16.4 oz vanilla bark
- 4 cups pretzel sticks or chow mein noodles
- colored sprinkles
Instructions
- Melt the white chocolate (vanilla almond bark) according to the package directions. The quickest way is at 50% power in the microwave, but my preferred method is to preheat the oven to 325 degrees F. Then TURN THE OVEN OFF and put the white chocolate in an oven-safe bowl for 10-12 minutes or until soft. Stir until smooth.
- Add the peanuts and chow mein noodles (or pretzel sticks) to the melted white chocolate and stir to coat evenly and thoroughly.
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