Ah, Haystacks—those fun, no-bake layered treats popular in parties and potlucks! They’re crunchy, sweet, and customizable. There are a few versions, but the classic “taco-style” haystacks are made with cornflakes, chow mein noodles, or chow mein-style crispy noodles, coated in a chocolate-peanut butter topping. Here’s a simple, classic recipe:
Ingredients (makes ~20 haystacks)
- 2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 3 cups crispy chow mein noodles (or cornflakes, if preferred)
- 1 tsp vanilla extract
- Optional toppings: mini M&Ms, shredded coconut, chopped nuts
Instructions
- Melt chocolate and peanut butter:
- In a medium saucepan over low heat (or in a microwave-safe bowl), melt chocolate chips and peanut butter together, stirring until smooth.
- Stir in vanilla extract.
- Combine with noodles:
- Place crispy noodles in a large mixing bowl.
- Pour the chocolate-peanut butter mixture over the noodles.
- Gently stir until all noodles are coated.
- Form haystacks:
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Shape loosely like small haystacks.
- Optional: sprinkle mini M&Ms, nuts, or coconut on top.
- Chill:
- Refrigerate for at least 30 minutes until firm.
- Serve:
- Enjoy as a crunchy, sweet treat!
Tips:
- You can make them spicy-sweet by adding a pinch of sea salt or cinnamon.
- For a peanut-free version, use almond butter or sunflower seed butter instead.
- Haystacks store well in the fridge for up to a week.
If you want, I can also give a savory haystack version (like taco haystacks with chips, cheese, and toppings) that’s more like a snack or party appetizer.
Do you want the savory version too?
