Chocolate Haystacks Recipe
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Growing up, we always had butterscotch haystacks throughout the fall. They’d first appear at my Grandmother’s when we’d show up at her house as our first stop on our trick-or-treating trek Halloween and then Mama would make them through Thanksgiving before we switched to chocolate desserts and treats for Christmas.
The other afternoon, Little Buddy and I were in the kitchen making treats to take on a weekend trip and I just knew that haystacks would be the perfect no bake dessert to make together. And then I remembered he isn’t a huge fan of butterscotch so we quickly switched out chocolate chips for the butterscotch chips to make these oh so delicious chocolate haystacks.
I think from here on out, I’m halving the recipe when I make butterscotch haystacks to make half butterscotch and half chocolate. That way, my husband and I have the butterscotch haystacks of our childhood and my son has our new chocolate haystack version.
That’s a definite win-win, I think.
But as I bit into one of the haystacks before they’d even hardened (I couldn’t wait!), I just felt like they were missing something. So I added a pinch of sea salt to the tops of them as they finished cooling.
Absolute perfection!
Crunchy from the chow mein noodles, chocolatey from the, well, chocolate, nutty from the toasted almonds, and then that little touch of salt. Mercy!
Here’s the recipe for my haystack overhaul to these Chocolate Haystacks with sea salt.
Chocolate Haystacks Recipe
Ingredients
- 24 ounces chocolate chips, your preference for milk, semi-sweet or dark
- 2 cups chow mein noodles
- 1 cup toasted nuts, your preference of almonds, peanuts, cashews, or pistachios
- sea salt, optional
Instructions
- Prepare two sheet pans with parchment paper. Set aside.
- Melt chocolate chips according to package instructions. Add chow mein noodles and nuts to the melted chocolate and carefully combine until noodles and nuts are well-coated with the chocolate.
- Heap teaspoons full of mixture and drop onto parchment paper and allow to cool. Sprinkle with sea salt, if desired.
- You may also place into the freezer for 10 minutes to firm more quickly, if desired.
- Serve or store in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These treats are great to make with children and require adult supervision during the melting and handling of the hot chocolate.
Enjoy!
Robyn xo
How far in advance can u make these? Or how long do they last? Thanks!
Can you add chopped nuts or are they whole? I have chopped nuts at home
I call mine “Dirty Haystacks”. I omit any marshmallows and nuts, add one cup of chocolate chips to the whole package of butterscotch chips and add enough out of the package noodles to coat. Excellent favor!
My Mother made the butterscotch ones and I loved them!! Chocolate…OMG…Great Idea!! Pinning it!!
Our family recipe is from a cookbook back in the early to mid 1960’s when my sister took Home Economics. You melt the larger size (12 oz) bag of semi-sweet morsels. Cool slightly. Combine peanut butter and a small bag of Butterscotch and a bag of mini marshmallows with a bag or larger can of Chow Mien Noodles. Fold in the melted chocolate. Form into bite-size “haystacks” placing each onto a Parchment or Waxed Paper lined cookie sheet. Chill.
Do you put the noodles raw? or you friy them first?
Thank you
I use them straight out of the package.
Love this Robyn. My hubs grandmother makes these for us every year. She’s in her mid 90’s now so we cherish them more & more as we know it won’t be long before I have to pick up the tradition & carry it on.
Oh Gina, those are the very best recipes when they have a family history with them. Cherish every single one!
Wow!! I haven’t seen these since middle school!! Such a flashback.
We had these a lot growing up! We always used a mixture of both butterscotch and chocolate!
I’ve been looking for something fun and easy for a party this weekend – thank you for getting the ball rolling!!! These look so good!