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Home » Recipes » Desserts » Cookies » White Chocolate Haystacks

White Chocolate Haystacks

By: Liz  /  Published: December 15, 2022  /  Updated: December 15, 2022  /   Leave a comment

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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.

white chocolate haystack_cookies with 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

ingredients for white chocolate haystacks

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.

melted almond bark in bowl

Step 2: Add the peanuts and chow mein noodles (or pretzel sticks) to the melted white chocolate and stir to coat evenly and thoroughly.

mixing pretzels and peanuts into almond bark in bowl
pretzels, peanuts and almond bark
mixing peanuts and chow mein noodles with almond bark
melted almond bark, chow mein noodles and peanuts

Step 3: Drop spoonfuls of white chocolate haystacks onto a waxed or parchment paper sheet.

coated haystack cookies on waxed paper

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.

pretzels white chocolate haystack cookies

Recipe FAQ

Why are haystacks called haystacks?

They look like a jumbled pile of hay once they’re set!

What kind of sprinkles are best for haystacks?

Use any sprinkles you’d like! I used these sprinkles but these sprinkles are fun too!

How do you get sprinkles to stick to haystack cookies?

Applying the sprinkles immediately after spooning them onto waxed paper ensures they stick to the white chocolate before it sets up.

How long does it take for haystacks to set?

About 1 hour at room temperature or 10 minutes in the refrigerator.

How do you store white chocolate haystacks?

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

  • Mock Chow Mein Casserole Recipe
  • Raspberry Pretzel Crunch
  • Double Peanut Butter Cookie Banana Pudding Recipe
  • Dipping Sticks (Binging with Babish)
  • Red, White and Blueberry Salad
hand holding white chocolate haystack
white chocolate haystack_cookies with sprinkles

White Chocolate Haystacks

Liz – Eat Move Make
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.
5 from 30 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 15 mins
Total Time 15 mins
Course Cookies
Cuisine American
Servings 36
Calories 121 kcal

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.
  • Drop spoonfuls of white chocolate haystacks onto a waxed or parchment paper sheet. 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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 121kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 63mgPotassium: 32mgFiber: 0.5gSugar: 9gCalcium: 3mgIron: 0.3mg
Tried this recipe?Let us know how it was!

Related topics
Christmas Cookies Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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