The Best Chocolate Haystacks – Easy, Crunchy & No-Bake Dessert Recipe
These are truly The Best Chocolate Haystacks! Made with rich melted chocolate, crunchy chow mein noodles, and sweet shredded coconut, they’re the ultimate no-bake treat. Perfect for holidays, cookie swaps, or a quick dessert fix. With just a few ingredients and minimal prep, these chocolate haystacks are easy to make, fun to eat, and totally addictive!
Equipment
- Microwave-safe bowl or double boiler
- Mixing spoon or spatula
- Measuring Cups and Spoons
- Baking sheet
- Wax or parchment paper
Ingredients
- 2 cups semi-sweet chocolate chips or melting wafers
- 1 cup chow mein noodles (or oats, pretzels, potato sticks)
- ½ cup shredded coconut (optional)
- ½ cup chopped nuts (peanuts, almonds, or cashews)
- ½ cup mini marshmallows or dried fruit (optional)
- Pinch of salt (optional)
Instructions
- Melt chocolate: In a microwave-safe bowl, melt chocolate in 30-second intervals, stirring until smooth. Alternatively, use a double boiler.
- Add mix-ins: Fold in chow mein noodles, coconut, nuts, and any optional ingredients. Stir gently to coat evenly.
- Form haystacks: Drop spoonfuls of the mixture onto a wax or parchment-lined baking sheet.
- Set: Let cool at room temperature or refrigerate for 30–60 minutes until firm.
- Serve or store: Enjoy immediately or transfer to an airtight container.
Notes
- Use parchment paper for easy cleanup and non-stick results.
- Toast nuts or coconut for deeper flavor.
- For nut-free versions, use seeds like sunflower or pumpkin.
- Store at room temperature for up to 5 days or freeze for up to 2 months.
- Separate layers with wax paper to prevent sticking.