Enjoy the chocolatey crunchiness of these easy no-bake chocolate haystacks treats. Made with 2 simple ingredients!
I was feeling very nostalgic this weekend. Spending time with my mother over Thanksgiving did that. We did lots of reminiscing about traditions we remember growing up. Oh how I love hearing stories.
One of my memories was my grandmother always made these chocolate haystacks every year at Thanksgiving and Christmas.
I haven’t made them in years and years and years but I promised my daughter I would introduce her to the wonderfulness of these simple little treats.
You can use whatever chocolate chips you like best. Milk chocolate, semi-sweet, or dark. I made mine with semi-sweet since we love darker chocolates. You can also add your favorite toasted nut like almonds, pecans, cashews. Top with sea salt if you prefer. It’s all delicious!
They are another super dessert to add to your holiday sweets list! Especially if you need something really, really fast
INGREDIENTS
24 ounces chocolate chips or bars (milk chocolate, semi-sweet or dark)
2 cups chow mein noodles
1 cup your choice of toasted nuts (almonds, peanuts, cashews, or pecans)
Sea salt (optional)
DIRECTIONS
Line two baking sheets with parchment paper.
Melt chocolate per the directions on the package.
Add chow mein noodles and nuts to the melted chocolate and carefully combine until they are coating well.
Scoop about a tablespoon of the mixture and drop it onto the parchment paper.
Allow to cool. I place mine in the refrigerator for about 20 minutes. (the freezer would work too for about 10 minutes)
Sprinkle with sea salt, if desired.
Store in an airtight container.
ENJOY!!
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- 24 ounces chocolate chips or bars (milk chocolate, semi-sweet or dark)
- 2 cups chow mein noodles
- 1 cup your choice of toasted nuts (almonds, peanuts, cashews, or pecans)
- Sea salt (optional)
- Line two baking sheets with parchment paper.
- Melt chocolate per the directions on the package.
- Add chow mein noodles and nuts to the melted chocolate and carefully combine until they are coating well.
- Scoop about a tablespoon full of the mixture and drop onto the parchment paper.
- Allow to cool. I place mine in the refrigerator for about 20 minutes. (the freezer would work too for about 10 minutes)
- Sprinkle with sea salt, if desired.
- Store in an airtight container.
- ENJOY!!
Try these other no-bake treats too:
Ducks n a Row says
OH Sherri – I love this dessert! My sister-in-law makes it every Christmas. I never bothered to get the recipe because I knew I would get to have some anyway! LOL Well, I pinned and yummed this so I’ll now have the recipe to make myself. You get five stars for this one, dear lady 🙂
Sinea ♥
Kerry says
Yum! These bring back memories. My mom and I used to make something similar. And also used to make a birds nest version with butterscotch chips and jelly beans (we would make those around Easter time). I’m going to pin this to my recipes folder.
Miz Helen says
I just love your Haystacks, they look awesome! Thanks so much for sharing with Full Plate Thursday and Happy New Year!
Miz Helen