Easy No-Bake Haystacks

updated Dec 21, 2023
christmas
Haystacks Recipe

In this easy no-bake treat, fried chow mein noodles and salty peanuts are enrobed in a delicious coating of melted butterscotch and peanut butter.

Makes36 haystacks

Prep25 minutes

Cook2 minutes to 3 minutes

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Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Want a crowd-pleasing cookie that has just four ingredients (plus salt!) and is doesn’t even require turning on the oven? Say hello to the haystack cookie! Grab the kiddos and let’s get cooking: You’ll have a big batch of haystacks in under an hour.

Ingredients in Haystack Cookies

  • Fried chow mein noodles: The crunchy snack gives the cookie Pocky stick vibes.
  • Peanuts: If you can’t find roasted and salted peanuts, feel free to swap in cocktail peanuts or Spanish peanuts, or use unsalted and add more salt to the cookies to taste. 
  • Peanut butter: Skip the natural kind for this recipe — it’ll seize and harden.
  • Butterscotch chips: Not a fan of butterscotch? You can substitute any type of chocolate chip — milk, dark, or white.
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What’s the Best Peanut Butter for Haystacks? 

This recipe will only work with store-bought creamy peanut butter such as Jif or Skippy, which contain emulsifiers that help the peanut butter melt into the right consistency. Natural peanut butters, like Smuckers Natural or anything freshly ground, will seize and harden.

How Long Do Haystacks Last?

Haystacks can be refrigerated for up to one week, or frozen for up to six months. But trust me: They will not last this long. I shared some at a party and they were the first thing to go.

Haystacks Recipe

In this easy no-bake treat, fried chow mein noodles and salty peanuts are enrobed in a delicious coating of melted butterscotch and peanut butter.

Prep time 25 minutes

Cook time 2 minutes to 3 minutes

Makes 36 haystacks

Nutritional Info

Ingredients

  • 3/4 cup

    dry-roasted, salted peanuts

  • 1 (11-ounce) bag

    butterscotch chips (about 2 cups)

  • 1/2 cup

    Skippy or Jif creamy peanut butter (do not use natural)

  • 1/4 teaspoon

    kosher salt

  • 1 (12-ounce) bag

    fried chow mein noodles, such as La Choy

Instructions

  1. Line 2 rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts.

  2. Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through. If not completely melted, microwave in 20-second intervals, vigorously mixing between each, until the mixture is mostly melted with some lumps, 1 to 2 minutes more. (Alternatively, melt the ingredients together in a double boiler over low heat, then transfer to a large bowl.)

  3. Add the peanuts and 12 ounces fried chow mein noodles. Stir until the mixture is well-combined.

  4. Scoop 2 heaping tablespoon portions of the haystack mixture onto the baking sheets, about 20 per sheet. Let sit until the haystacks harden and set, 40 minutes at room temperature or 20 minutes in the refrigerator.

Recipe Notes

Storage: The haystacks can be stored in an airtight container and frozen for up to 6 months or refrigerated for up to 1 week..