When you’re craving something sweet but don’t want to turn on the oven, these no-bake peanut butter haystacks are your perfect solution. These delightfully chewy treats combine the irresistible flavors of peanut butter and chocolate with a satisfying crunch from chow mein noodles.
This vintage-inspired recipe has been modernized for today’s busy home cooks, requiring just a handful of pantry staples and about 45 minutes of your time – most of which is just waiting for them to set!
Why You’ll Love This
- No oven required – perfect for hot summer days or when baking isn’t an option
- Only 6 basic ingredients needed
- Kids can help make them – great family activity
- Make ahead friendly – stores well for up to a week
- Customizable with different mix-ins and toppings
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 3 cups chow mein noodles
- 1 cup powdered sugar
- 1/4 cup butter
- 1 teaspoon vanilla extract
Instructions
- Line a large baking sheet with parchment paper
- Melt chocolate chips and butter in a large microwave-safe bowl in 30-second intervals
- Stir in peanut butter and vanilla until smooth
- Fold in chow mein noodles until evenly coated
- Drop mixture by spoonfuls onto prepared baking sheet
- Dust with powdered sugar
- Refrigerate for 30 minutes until set
Tips & Variations
- Substitute butterscotch chips for chocolate chips for a different flavor
- Add 1/2 cup chopped peanuts for extra crunch
- Try crushed pretzels instead of chow mein noodles
- Drizzle with melted white chocolate for decoration
- Work quickly once chocolate is melted – mixture can start to set
Serving Suggestions
Serve these haystacks as part of a dessert platter alongside fresh fruit and coffee or hot chocolate. They’re perfect for holiday cookie exchanges, bake sales, or as an after-school treat with a cold glass of milk.
Notes
- Store in an airtight container in the refrigerator for up to 7 days
- Can be frozen for up to 3 months
- Let stand at room temperature for 5-10 minutes before serving if refrigerated
FAQs
- Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, though the texture will be slightly different and you may need to add a bit more to help binding - Q: Why are my haystacks not setting properly?
A: Make sure chocolate is completely melted and mixture is well-chilled before serving - Q: Can I make these nut-free?
A: Yes, substitute sunflower seed butter for peanut butter - Q: Do these need to be refrigerated?
A: Yes, they hold their shape better when chilled, especially in warm weather
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 3 cups chow mein noodles
- 1 cup powdered sugar
- 1/4 cup butter
- 1 teaspoon vanilla extract
Steps
- Line a large baking sheet with parchment paper
- Melt chocolate chips and butter in a large microwave-safe bowl in 30-second intervals
- Stir in peanut butter and vanilla until smooth
- Fold in chow mein noodles until evenly coated
- Drop mixture by spoonfuls onto prepared baking sheet
- Dust with powdered sugar
- Refrigerate for 30 minutes until set
Notes
- Store in an airtight container in the refrigerator for up to 7 days
- Can be frozen for up to 3 months
- Let stand at room temperature for 5-10 minutes before serving if refrigerated
