White Chocolate Haystacks (Easy No-Bake Treat)
These White Chocolate Haystacks are crunchy, sweet, and incredibly simple to make. Perfect for holidays, bake sales, or quick desserts, they come together with just a few ingredients and no oven required. The contrast between creamy white chocolate and crispy add-ins makes them addictive and highly shareable.
White Chocolate Haystacks Recipe
Time
- Prep: 10 minutes
- Chill: 20–30 minutes
- Total: ~40 minutes
Yield
- About 20–24 haystacks
Ingredients
- 12 oz (340 g) white chocolate chips or chopped white chocolate
- 3 cups crispy chow mein noodles
- 1½ cups sweetened shredded coconut
- ½ cup slivered almonds or chopped nuts (optional)
- ½ tsp vanilla extract (optional)
- Pinch of salt (balances sweetness)
Instructions
Step 1: Melt the White Chocolate
Place the white chocolate in a heat-safe bowl.
- Microwave in 20–30 second intervals, stirring each time, until fully melted and smooth
(or melt gently over a double boiler).
Step 2: Add Flavor
Stir in the vanilla extract and a small pinch of salt while the chocolate is still warm.
Step 3: Mix the Crunch
Add the chow mein noodles, shredded coconut, and nuts (if using).
Gently fold until everything is evenly coated with white chocolate.
Step 4: Form the Haystacks
Line a baking sheet with parchment paper.
Drop spoonfuls of the mixture onto the sheet, shaping them into small “haystacks”.
Step 5: Set
Let them set at room temperature or refrigerate for 20–30 minutes until firm.
Tips for Perfect Haystacks
- Use high-quality white chocolate for best flavor and texture
- Don’t overheat the chocolate—it can seize
- For clean shapes, use a cookie scoop
- If your kitchen is warm, chill them to set faster
Variations
- Festive: Add dried cranberries or red & green sprinkles
- Nut-Free: Skip almonds and add more coconut
- Extra Crunch: Mix in Rice Krispies
- Chocolate Drizzle: Drizzle dark or milk chocolate on top once set
Storage
- Store in an airtight container
- Room temperature: up to 5 days
- Refrigerator: up to 2 weeks