Chocolate Peanut Butter Haystacks

Why You’ll Love This Recipe

I love how simple and fast these haystacks are to make—there’s no baking, minimal cleanup, and the payoff is huge in terms of flavor and texture. They’re the perfect mix of creamy, crunchy, sweet, and salty. I can also customize them based on what I have in the pantry, and they’re just as good for serving at a get-together as they are for packing into lunchboxes or keeping in the fridge for those sweet tooth moments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup chocolate chips

• 1 cup butterscotch chips

• 1 cup creamy peanut butter

• 4 cups chow mein noodles

• 1 cup salted peanuts

Directions

1. I line a baking tray with wax paper and set it aside.

2. In a microwave-safe bowl, I combine the butterscotch chips and peanut butter. I microwave in 30-second intervals, stirring each time, until the mixture is completely smooth.

3. In a separate bowl, I melt the chocolate chips using the same 30-second microwave method.

4. I add the chow mein noodles and salted peanuts to the peanut butter mixture and stir until everything is well coated.

5. Using a spoon, I drop generous clusters of the mixture onto the prepared wax paper.

6. I drizzle the melted chocolate over the top of each haystack for that extra chocolatey finish.

7. I let the haystacks cool and firm up at room temperature for about 30 minutes to 1 hour before serving.

Servings and timing

This recipe makes 24 haystacks.

• Prep time: 10 minutes

• Chill time: 30–60 minutes

• Total time: 40–70 minutes

Variations

• White chocolate version: I substitute the butterscotch chips with white chocolate chips for a sweeter, creamier base.

• Add coconut: A half cup of shredded coconut adds chew and a tropical flair.

• Kick of heat: I sometimes stir in a pinch of cayenne pepper to contrast the sweetness.

• Sweet and salty: A sprinkle of flaky sea salt over the top before the haystacks set gives them that perfect salty crunch.

• Nut-free: I leave out the peanuts and add more noodles or even crushed pretzels for extra crunch.

Storage/Reheating

I store these haystacks in an airtight container at room temperature for up to 5 days, or in the fridge if I want them firmer. For longer storage, I freeze them in a single layer on a tray, then transfer them to a freezer bag—they thaw quickly at room temp. There’s no need to reheat; they’re meant to be enjoyed as a cold, crisp treat.

FAQs

Can I make these without a microwave?

Yes, I sometimes melt everything on the stovetop over low heat using a double boiler. Just be sure to stir constantly and watch closely to avoid burning.

Are chow mein noodles necessary?

They give the haystacks their signature crunch, but I’ve swapped in pretzel sticks or crispy rice cereal when I didn’t have any.

Can I use natural peanut butter?

I don’t recommend it. Natural peanut butter is usually too oily or runny, and it can affect how well the mixture sets.

Can I skip the butterscotch chips?

Yes, I’ve made them with just chocolate chips and peanut butter—it still tastes amazing, just a little more chocolate-forward.

How long do they take to firm up?

They usually firm up in about 30 minutes at room temperature, but I sometimes pop them in the fridge for faster results.

Conclusion

Chocolate Peanut Butter Haystacks are one of those classic, crowd-pleasing recipes I keep coming back to. They’re fun to make, impossible to resist, and perfect for when I need a quick dessert or snack with a big payoff. Whether I’m whipping them up for guests or treating myself on a quiet afternoon, these crunchy, gooey haystacks never disappoint.