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Chocolate Haystacks

(5 Votes)
Updated September 10, 2015
10 Min

You're gonna fall in love with this unexpected cookie recipe because it's so darn easy and absolutely delicious. Our no-bake Chocolate Haystacks use a not-so-traditional ingredient to give that "haystack" look and deliver a decadent peanut butter and chocolate flavor you just can't resist. 

What You'll Need:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) peanut butter chips
  • 1 tablespoon vegetable shortening
  • 1 (6-ounce) package chow mein noodles, coarsely broken
What To Do:
  1. Place the chocolate and peanut butter chips and the vegetable shortening in a medium-sized microwave-safe bowl. Microwave on high power for 1 minute then stir the mixture. Microwave for 15-second intervals, stirring frequently, until the chips are melted and the mixture is smooth. With a spoon, stir in the chow mein noodles until well combined. Drop by teaspoonfuls onto a waxed-paper lined cookie sheet. Chill for about 1 hour, or until firm.

              Makes 2 to 3 dozen cookies.

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I like the idea of the peanut butter chips in these. 10,000 years ago when I was a kid they weren't on the market yet. All of a sudden I started jonesing for this childhood favorite I knew Mr Food would oblige with the recipe. I'll never forget a variation my Grandmother made because when she went for her chow mein noodles in the cupboard there were none. (oops) So, she broke up pretzel sticks into 3 pieces each. Those were fabulous 'sort of haystacks,' which is what she would call them whenever she made that variation. They were just as loved by all of us grands as 'original haystacks.'

My mom used to make something like this using oatmeal instead of chow mein noodles.

LOL .... there are several variations on these. The recipe I have calls for dry roasted peanuts, chow mein noodles and butterscotch morsels. I don't have to add extra oil, and to melt the morsels add a tablespoon of water and microwave them in 10 minute bursts on high until you can stir them into to a sauce. Mix in your goodies (noodles, pretzels, nuts, etc.) and then drop them on waxed paper to cool. It's a great, quick, easy, candy recipe.

This sounds very good and also easy! I will add half cup mor chocolate chips and half cup less opf the peanut butter chips. Just my preference and hope I can use something like Smart Balance spread insterad of vegetable shortening. I have not used shortening in 40 years and I am not starting again. Does anyone still use shortening? I'll post after I make this.

This is so long after your post, I intend this not so much for you but for anyone who reads your comment thinks they too shall not use shortening. Don't. Each form of fat in a 'baking' recipe plays a critical chemical role in the finished product. I know, these strictly are not a baked good, but the old adage that baking is chemistry applies as well to confections. All vegetable shortening has a much higher melt point that other cooking fats. That bit of shortening in this recipe raises the melt point of the chocolate coating, so you are a little less likely to find you hands coated in melted yumminess - keep it on the noodles where it belongs. ) If you concern in trans fats, search the net for fully hydrogenated vegetable shortening to find a brand for which you can shop. The fully hydrogenated shortenings are trans fat free. For more on this there is a great blog called The author has a brief but informative explanation of what various solid fats bring to the baking puzzle. http//

We don't only use chocolate chips and add miniature marshmallows.


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