White Chocolate Haystack Cookies

I love having some easy recipes in my arsenal during the busy holiday season. It seems like there is always a last minute function to attend, and let’s face it, that usually involves bringing some kind of food. White Chocolate Haystacks are perfect for when you don’t have a lot of time, but still want to make a delicious treat to share.

Using white chocolate also allows you to decorate them any way you like to jazz them up a bit. I used white and silver sprinkles to add some shimmer, but you can use any colors that fit the holiday or occasion. You could also use red and green sprinkles for these no-bake Christmas treats. And, if you want to make them in a different season, simply switch out the sprinkle colors.

INGREDIENTS FOR HAYSTACK COOKIES:

• White chocolate: Use an easy melting chocolate like Ghirardelli melting wafers.
• Crispy chow mein noodles: They provide the addictive crunch.
• Almond slivers: Adds a salty crunch.
• Unsweetened coconut flakes: I love the flavor, but if you don’t, simply omit it.

HOW TO MAKE WHITE CHOCOLATE HAYSTACK COOKIES:

• Line baking sheets (or even just the counter) with parchment paper for cooling the haystacks.
• In a microwave safe bowl, melt the chocolate at 60% power (or the defrost setting) for 30 seconds. Continue in 20 second intervals until the chocolate is melted and smooth. Make sure to stir between each interval.
• Add the noodles, almonds, and coconut to the melted chocolate and gently fold all ingredients together until well combined.
• Use a soup spoon to scoop out little mounds of the mixture onto parchment paper. Top with sprinkles if desired while the chocolate is still wet.
• Leave to cool completely until the chocolate is set. Store in an airtight container at room temperature or in the refrigerator.

MORE HOLIDAY VARIATIONS:

• Valentine’s Day: Use red sprinkles or heart shaped sprinkles.
• Baby shower: Try pink and/or blue sprinkles, or other pastel colors.
• Easter: Use pastel colored sprinkles.
• St. Patrick’s Day: Try green or shamrock shaped sprinkles.
• Memorial Day and 4th of July: Red and blue sprinkles are a festive touch.
• Halloween: Try black and orange sprinkles.

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INGREDIENT SUBSTITUTIONS:

• Almonds: Use peanuts or any other chopped nuts you like.
• White chocolate: These no-bake cookies can also be made with chocolate or butterscotch chips.
• Coconut flakes: Substitute rolled oats if you don’t like coconut, or simply omit the coconut.
• Chow mein noodles. You can also use thin pretzel sticks that you break apart as an alternative.

RECIPE NOTES:

• If you choose to add flavoring to the white chocolate, make sure it is oil rather than water based. I made this mistake and ruined two batches of chocolate before I figured this out. 🤦‍♀️
• Parchment paper makes clean up a breeze. If You Care’s parchment is unbleached and compostable.
• Gefen makes gluten-free chow mein noodles if this is a consideration for you.
• I used Ghirardelli melting wafers in this recipe.

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