Sweet and Crunchy Chocolate Haystacks Recipe

My grandchildren and great-grandchildren love snacking of sweet, salty, and/or crunchy goodies that they can grab-n-go. I like to make up snack-size baggies that they can take along with them. Great to toss into their school lunchbox, backpack, gym bag, or anytime they need a little snack to hold them over to the next meal. These haystacks are great because there’s no baking involved!

You can mix-n-match your preferred flavors of the chips…just as long as you use a total of 2 cups in the recipe. I’ve used whatever I’ve had on hand including tossing in white, semi-sweet, milk, dark, peanut butter and butterscotch chips. You can get creative. If desired you can toss in a 1/4 cup to a 1/2 cup of peanuts too. I omit them when making them for the kids due to nut allergies.

Sweet and Crunchy Chocolate Haystacks Recipe

3 1/2 cups Chow Mein Noodles
1 cup Dark Chocolate Chips
1/2 cup Semi-Sweet Chocolate Chips
1/2 cup Butterscotch Chips
1 Tbsp. Vegetable Oil

Cover your counter-top or a baking sheet with wax paper. You will need to drop the haystacks on it to cool.

In a double boiler melt together all of the chocoale chips, butterscotch chips, and vegetable oil over low heat, stirring almost constinuously to prevent sticking. Stir in the Chow Mein Noodles until they’re coated in the mixture.

Drop by tablespoon onto the prepared wax paper leaving an inch or so between each one. Let them cool to room temperature or until set. Transfer haystacks to an airtight container.

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